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its useful life. An optimal thermal process will destroy pathogenic (disease-causing) bacteria, kill or control spoilage organisms present, and have minimal impact on the nutritional and physical qualities of the food. Although we think of canning in terms of steel or possibly aluminum cans, the principles apply equally well to a
Thermal pro- cessing is one of the most widely used unit operations employed in the food indus- try and is frequently deter- mined as a Critical Control. Point (CCP). Canned foods. 4.2. Conditions affecting the growth of micro-organisams. 4.3. Micro-organisms in retorted foods. 4.4. Microbial spoilage of canned foods. 4.5.
3.2. In-Can Pasteurization. 4. Scientific Principles. 4.1. Interrelating Bodies of Knowledge. 4.2. Microbiological Considerations. 4.3. Process Lethality (F-value). 4.4. Heat Transfer Considerations On-Line Computer Control and pasteurization of foods by use of heat, and the important distinction between both methods of
1.2.1 Heat transfer. Heat transfer is one of the fundamental processing principles applied in the food industry and has applica- tions in various unit operations, thermal processing, evaporation canned foods during thermal sterilization is an example of .. they can control process operations to produce a product with the
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Even though canning has many processing steps, the critical control point that ensures food safety and causes changes in quality parameters is thermal processing. Retort systems are the most often used equipment during thermal processing. Therefore, thermal processing and its contribution to the canning process are
Full-text (PDF) | Canned Foods - Principles of Thermal Process Control, Acidification and Container Closure Evaluation.
11 May 2005 41. FSRE Shelf-Stable. PRINCIPLES OF THERMAL PROCESSING. The “canning" of foods has been practiced for almost 200 years, but the science supporting the canning process has been understood for only about half of that time. In this section we will discuss the theory and science that forms the basis.
Keywords: Thermal processing; Inactivation kinetics; Quality optimization; Alternative technologies and on-line control. 1. life of foods. The concept of in-container sterilization (canning) involves the application of a high-temperature thermal treatment for a sufficiently long time to destroy Principles of thermal processing.
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