Abstract
Thermal processing is primarily concerned with the application of heat to destroy (inactivate) microorganisms (m.o.) and enzymes, which can cause spoilage of foods and health hazards to the consumers. Thermal processing involves heating of foods at various time—temperature combinations, which define the three main thermal processes, namely, blanching, pasteurization, and sterilization. The objective of thermal processing is the long-term and safe preservation of sensitive foods, preferably at ambient (room) temperatures. Traditionally thermal processing has been applied to the canning of foods, packaged in metallic containers, and preserved for long times (longer than 6 months).
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Saravacos, G.D., Kostaropoulos, A.E. (2002). Thermal Processing Equipment. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0725-3_10
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DOI: https://doi.org/10.1007/978-1-4615-0725-3_10
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