It was originally developed for food canning and has found applications in cosmetics, producing salmonella-free feeds for animals (e.g. poultry) and pharmaceuticals.
These studies prompted the similar research of canned lobster, sardines, peas, tomatoes, corn, and spinach.
It would pave the way for thermal death time research that was pioneered by Bigelow and C. Olin Ball from 1921 to 1936 at the National Canners Association (NCA).
Thermal death time can be determined one of two ways: 1) by using graphs or 2) by using mathematical formulas.
This simple heating curve can also determine the lag factor (j) and the slope (fh).
This is taught in university courses in food science and microbiology and is applicable to cosmetic and pharmaceutical manufacturing.
In 2001, the Purdue University Computer Integrated Food Manufacturing Center and Pilot Plant put Ball's formula online for use.