Abstract
The conventional thermal processing has long been applied to preserve various food materials in the food industry. Thermal processing applies heat for reducing the population of microorganisms in the product and extends its shelf life as a consequence. In this chapter, the target microorganisms in high-acid/acid and medium-acid or low-acid foods, basic theory of thermal death time calculation, the concept of commercial sterilization, the conventional canning operation for fruit products, and the possible deterioration in the storage of canned fruit products will be described.
| Original language | English |
|---|---|
| Title of host publication | Handbook of Fruits and Fruit Processing |
| Subtitle of host publication | Second Edition |
| Publisher | Wiley-Blackwell |
| Pages | 121-131 |
| Number of pages | 11 |
| ISBN (Print) | 9780813808949 |
| DOIs | |
| Publication status | Published - 2012 Aug 1 |
Keywords
- "sterilization" process, inactivating natural enzymes in fruits
- Blanching, or a "partial cook," of fruits in canning
- C. botulinum, heat-resistant, toxic, anaerobic bacterium
- Conventional canning and related processes
- Conventional thermal processing and preservation
- Fruit discoloration in canning, enzymatic/nonenzymatic
- Temperature of food changes with time
- Thermal death curves, and specific heat resistance
- Thermal processing, foods subjected to "commercial sterilization"
- Thermal processing, for preserving food materials
ASJC Scopus subject areas
- General Biochemistry,Genetics and Molecular Biology
- General Agricultural and Biological Sciences