• A liquid food in a can is being processed in a retort at 125°C. The can dimensions are 4cm in diameter and 5cm in height. The product has a 1000kg/m3 density and a specific heat of 3.9kJ/kg°C. The overall heat transfer coefficient from steam to product is 500W/m2°C. a. If the initial temperature of the product is 60°C, estimate the product temperature at 30s intervals until the product reaches 120°C. b. If the D121 for the spoilage microorganism is 0.7min and the z is 10°C, estimate the lethality (F121) for the heating portion of the process.