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Thermal Sterilization Of Food

Historical Review

  • Chapter
Sterilization Of Food In Retort Pouches

Part of the book series: Food Engineering Series ((FSES))

Abstract

Thermal sterilization has been used to achieve long-term shelf stability for canned foods and is now used for a broad range of products. The majority of shelf-stable foods are thermally processed after being placed in the final containers. A relatively small percentage of shelf-stable foods are processed before packaging, using aseptic filling (Heldman and Hartel, 1997). Thermal sterilization of canned foods has been one of the most widely used methods for food preservation during the twentieth century and has contributed significantly to the nutritional well-being of much of the world’s population (Teixeira and Tucker, 1997).

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Authors and Affiliations

  1. Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand

    A.G. Abdul-Ghani Al-Baali

  2. Department of Chemical and Materials Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand

    Mohammed M. Farid

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  1. A.G. Abdul-Ghani Al-Baali
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  2. Mohammed M. Farid
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© 2006 Springer

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Al-Baali, A.AG., Farid, M.M. (2006). Thermal Sterilization Of Food. In: Sterilization Of Food In Retort Pouches. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31129-7_1

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