Abstract
The rate of heat transfer from the heating medium (steam) through the can wall into the outer layer of food is high. Hence, penetration of heat into the slowest heating zone (SHZ) (i.e., the location of the lowest temperature) in the food is controlled by thermal properties of the food itself (Bhowmik and Tandon, 1987). The severe heat treatment during sterilization produces substantial changes in nutritional and sensory qualities of foods. In order to determine the process time for a given food, it is necessary to have information on both the rate of heat penetration and its effect on the inactivation of microorganisms.
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© 2006 Springer
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Al-Baali, A.AG., Farid, M.M. (2006). Principles Of Thermal Sterilization. In: Sterilization Of Food In Retort Pouches. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31129-7_3
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DOI: https://doi.org/10.1007/0-387-31129-7_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-31128-9
Online ISBN: 978-0-387-31129-6
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