Abstract
The objective of this chapter is to validate the theoretical predictions of temperature distribution, vitamin C destruction, and bacteria (Bacillus stearothermophilus) inactivation during sterilization of food in a pouch.
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Al-Baali, A.AG., Farid, M.M. (2006). Experimental Measurements Of Thermal Sterilization Of Food In 3-D Pouches. In: Sterilization Of Food In Retort Pouches. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31129-7_8
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DOI: https://doi.org/10.1007/0-387-31129-7_8
Publisher Name: Springer, Boston, MA
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