Conventional Thermal Processing and Preservation

Szu Chuan Shen; Ming Chang Wu; James S.B. Wu

doi:10.1002/9781118352533.ch8

Conventional Thermal Processing and Preservation

Szu Chuan Shen^*
, Ming Chang Wu
, James S.B. Wu

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter

1 Citation (Scopus)

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	https://doi.org/10.1002/9781118352533.ch8
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
General Engineering

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10.1002/9781118352533.ch8

Cite this

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title = "Conventional Thermal Processing and Preservation",

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.",

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year = "2012",

month = aug,

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doi = "10.1002/9781118352533.ch8",

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pages = "121--131",

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T1 - Conventional Thermal Processing and Preservation

AU - Shen, Szu Chuan

AU - Wu, Ming Chang

AU - Wu, James S.B.

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AB - 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.

KW - "sterilization" process, inactivating natural enzymes in fruits

KW - Blanching, or a "partial cook," of fruits in canning

KW - C. botulinum, heat-resistant, toxic, anaerobic bacterium

KW - Conventional canning and related processes

KW - Conventional thermal processing and preservation

KW - Fruit discoloration in canning, enzymatic/nonenzymatic

KW - Temperature of food changes with time

KW - Thermal death curves, and specific heat resistance

KW - Thermal processing, foods subjected to "commercial sterilization"

KW - Thermal processing, for preserving food materials

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DO - 10.1002/9781118352533.ch8

M3 - Chapter

AN - SCOPUS:84887230718

SN - 9780813808949

SP - 121

EP - 131

BT - Handbook of Fruits and Fruit Processing

PB - Wiley-Blackwell

ER -

Conventional Thermal Processing and Preservation

Abstract

Keywords

ASJC Scopus subject areas

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