Cooking Value (C-value) Calculation
Calculates the cumulative thermal impact on food quality attributes such as flavor, color, and nutrient retention during thermal processing.
📖 Need the theory? Read the methodology, assumptions, and equations in the full reference guide.
1. Define Input Parameters
2. Engineering Output
Lethal Rate Sum (Ramp) (L_ramp)
- rate
- rate
Lethal Rate (Hold) (L_hold)
- rate
- rate
Total Cooking Value (C)
- min
- min
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Download Offline Excel CalculationContext & Assumptions
The Cooking Value (C-value) is a critical metric in food process engineering used to quantify the cumulative chemical changes in a product during heating. It allows engineers to balance microbial safety requirements with the preservation of sensory attributes, such as avoiding the development of a 'cooked' flavor in dairy products. The calculation integrates the time-temperature history relative to a reference temperature, typically 100°C, using a z-value specific to the quality attribute being monitored.
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