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

The successful thermal processing of packaged food products requires sufficient heat to inactivate micro-organisms, both those which cause spoilage and those which cause food poisoning. For this purpose it is necessary to know how heatresistant micro-organisms are in order to establish a time and temperature for achieving the objective. In the canning trade this time and temperature relationship is known as the process and should not be confused with the sequence of engineering operations.

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© 2007 Springer Science+Business Media, LLC

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(2007). Kinetics of Thermal Processing. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-72250-4_3

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