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Regulatory Issues
| Content Provider | Scilit |
|---|---|
| Author | Fleischman, Gregory J. |
| Copyright Year | 2014 |
| Description | At one time, all processing of canned foods took place in retorts-closed vessels used for the thermal processing of foods under pressurized hot water/steam. They had the advantage of sterilizing both the hermetically sealed containers and their food contents at the same time. Retort technology improved on various aspects of this approach, creating variations on the theme of establishing a hot water/steam pressurized environment for processing. Book Name: Ohmic Heating in Food Processing |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2009-0-15573-4&isbn=9780429149962&doi=10.1201/b16605-43&format=pdf |
| Ending Page | 517 |
| Page Count | 9 |
| Starting Page | 509 |
| DOI | 10.1201/b16605-43 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2014-02-14 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Ohmic Heating in Food Processing Food Science and Technology Thermal Vessels Regulatory Sealed Sterilizing Hermetically Processing of Foods Water/steam |
| Content Type | Text |
| Resource Type | Chapter |