What is heat penetration and their study factors?

would be good to add more details as to which process are you looking at? for pasteurization, sterilization etc heat penetration factors are calculated.. A food processing expert or a chemical engineering expert might be able to explain this in a more explicit manner.

Sterilization

Please check if any of these papers are useful:
1) Sterilization using high-pressure carbon dioxide, Journal of Supercritical Fluids 38 (2006) 354–372
2) Heat transfer analysis of canned food sterilization in a still retort. Journal of Food Engineering 88 (2008) 213–228
3) Energy 164 (2018) 995e1010

Kindly give me PDF of second and third papers so I have ease to read ,please share link or file .

[quote="nanoscientist, post:4, topic:2636"]
Heat transfer analysis of canned food sterilization in a still retort
[/quote]

Not sure if that is allowed since its a published article.
could type in your email id and would that be good to send you the PDF directly.
regards

Thanks but I already try but not received yet if you have so kindly share this link