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- W4281705465 abstract "There are many forms of thermal processing but commercial sterilization or canning is one of the best known. The aims of this chapter is to introduce the reader to food canning. The chapter is divided into ten sections. 1. Introduction, history of thermal processing, canning not as we know it. 2. Commercial sterilization or canning, definition, structure of the tin can, filling the can, liquid in cans, pretreatment of foods, vacuum in cans, sealing the cans, the heat process. 3. The conventional heat-processing, chamber retort, cooling heat-processed foods, canning of acid foods. 4. Other methods of heat processing, continuous agitating retort, the hydrostatic cooker, aseptic fill method, cooking under pressure, the sous-vide process, microwave processing. 5. Containers, cans, flexible pouches, glass containers. Microwavable containers, plastic, flexible container. 6. Warehouse storage of canned foods. 7. FDA regulations and safety. 8. Basic principles of thermal processing, temperature and heat, heat capacity, heat transfer, cooking and cooking methods, pasteurization of liquid foods, blanching fresh fruits and vegetables. 9. Bacterial death kinetics, rational and kinetic considerations, decimal reduction time (D-value), the reference F-value and lethality. 10. Estimating processing times, intuitive estimation of process times, instantaneous F-value and lethality calculations, total lethality calculations. With 67 references." @default.
- W4281705465 created "2022-06-13" @default.
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- W4281705465 date "2022-05-29" @default.
- W4281705465 modified "2023-09-23" @default.
- W4281705465 title "Thermal Processing and Canning" @default.
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- W4281705465 doi "https://doi.org/10.1007/978-3-030-65433-7_12" @default.
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