From the perspective of the equation and the published tables by Ball [3] in the twenties and Ball and Olson [4] in the fifties, in which they associated with the original formula method to evaluate the thermal processing of food, it led in its beginnings to the validity and generation of revised tables and modeling new equations (Stumbo, Hayakawa, Pham, etc.). This research presents the validity of the values of the classical method used in the thermal processing industry within the precision of graphic integration, reviewing and modifying the original Ball formula or equation. Typographical errors were found by reviewing the literature related to Ball’s formula method and the modified form is presented after its analysis. The program developed with the new mathematical solution allows to determine the F value and time process for packaged food. The objective of the research was to develop a program to predict the process time and the F value, using the new mathematical solution proposed. To validate the new mathematical solution, the C values obtained by the program developed were compared with those published by Ball in the 1920 s. In this study, we used statistical analysis to evaluate the performance of the analyzed models of the original Ball equation and the new mathematical solution. The error was less than 5% and the determination coefficients were close to unity, which allows better control of the process and in this way, better quality of food products is achieved.