ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A flame sterilization procedure which has the advantages of high vacuum, high temperature, and short time processing for commercially sterilizing canned foods is described. By virtually eliminating the covering liquid needed in commercial packs, the high vacuum flame sterilization process yields a high quality product without diluting natural flavor attributes, without needing to add sugars or salts. Examining the energy efficiency of the process, on a pilot scale, high vacuum flame sterilization is seen to be 30% less consumptive of thermal energy on an energy per mass of fruit processed basis than conventional retorting.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04135.x
Permalink
