Conventional Thermal Processing and Preservation

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

*此作品的通信作者

研究成果: 書貢獻/報告類型篇章

1 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
主出版物標題Handbook of Fruits and Fruit Processing
主出版物子標題Second Edition
發行者Wiley-Blackwell
頁面121-131
頁數11
ISBN(列印)9780813808949
DOIs
出版狀態已發佈 - 2012 八月 1

ASJC Scopus subject areas

  • 生物化學、遺傳與分子生物學 (全部)
  • 農業與生物科學 (全部)

指紋

深入研究「Conventional Thermal Processing and Preservation」主題。共同形成了獨特的指紋。

引用此