Thermal Processing

  • S. D. Holdsworth
Chapter
Part of the Science in Horticulture Series book series

Abstract

The term thermal processing is used to embrace the operations involved in sterilising or pasteurising cans, bottles, plastic pouches and other containers of food. In the conventional form of the process the food, after harvesting, is prepared by washing, peeling, cutting, slicing and blanching and then the containers are filled and seamed or sealed. This is followed by heating the containers in a retort or continuous steriliser, cooling and packaging prior to despatch to the retail outlet. The process is illustrated in Figure 4.1.

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Further Reading

  1. ANON. Laboratory Manual for Food Canners and Processors. Volume J, Microbiology and processing. Volume 2, Analysis, sanitation and statistics. Compiled by National Canners Association (now National Food Processors Association) Research Laboratories. AVI Publishing Company, Westport, Connecticut, 1968Google Scholar
  2. APPERT, N. The Art of Preserving Animal and Vegetable Substances for Many Years (translation by M. A. Joslyn and J. T. R. Nickerson from the original French text of 1810), published in Goldblith, S. G. (Editor) An Introduction to the Thermal Processing of Foods, AVI Publishing Company, Westport, Connecticut, 1961Google Scholar
  3. BALL, C. O. and OLSON, F. C. W. Sterilisation in Food Technology. McGraw-Hill, New York, 1957Google Scholar
  4. DICKINSON, D. and GOOSE, P. Laboratory Inspection of Canned and Bottled Foods. Blackie and Son, London, 1955Google Scholar
  5. HERSOM, A. C. and HULLAND, E. D. Canned Foods, An Introduction to their Microbiology, 7th edition. J. and A. Churchill, London, 1980Google Scholar
  6. JACKSON, J. M. and SHINN, B. M. Fundamentals of Food Canning Technology. AVI Publishing Company, Westport, Connecticut, 1979Google Scholar
  7. LOCK, A. Practical Canning, 3rd edition (revised and enlarged). Food Trade Press, London, 1969Google Scholar
  8. LOPEZ, A. A Complete Course in Canning, 11th edition, 2 volumes. The Canning Trade, Baltimore, 1981Google Scholar
  9. MOODY, B. Packaging in Glass, revised edition. Hutchinson Benham, London, 1977Google Scholar
  10. STUMBO, C. R.. Thermobacteriology in Food Processing, 2nd edition. Academic Press, New York and London, 1973Google Scholar

Copyright information

© S. D. Holdsworth 1983

Authors and Affiliations

  • S. D. Holdsworth
    • 1
  1. 1.Campden Food Preservation Research AssociationGloucestershireUK

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