ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Processing of fruits and vegetables in 603 × 700 cans for institutional use is a common commercial practice. The present time-temperature treatments for assuring commercial sterility are often excessive and unavoidably detrimental to product quality. Using the count reduction system of process lethality evaluation, canned whole peeled tomatoes packed in juice and fruits packed in syrup were experimentally flame sterilized as rapidly in 603 × 700 cans as in 303 × 406 cans.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00733_41_4.x