ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Canned apricots are an acid product and therefore require a thermal treatment sufficient to control only the outgrowth of spoilagecausing microorganisms. Using a flame process simulator, apricot halves in 303 × 406 cans received levels of thermal treatment which reduced the number of microorganisms to below the commercially achieved level without inactivating polyphenoloxidase. When the flame process was modified to inactivate polyphenoxidase also, the level of lethality was significantly higher, and, at the same time, thermal degradation (Co) was less than what is normally achieved in the commercial agitating steam or boiling water processes. In-can processing temperatures in the commercial flame sterilizer were successfully measured.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb14422.x
