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

^*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	https://doi.org/10.1002/9781118352533.ch8
出版狀態	已發佈 - 2012 8月 1

ASJC Scopus subject areas

一般生物化學，遺傳學和分子生物學
一般農業與生物科學

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10.1002/9781118352533.ch8

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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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AU - Wu, James S.B.

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KW - Conventional thermal processing and preservation

KW - Fruit discoloration in canning, enzymatic/nonenzymatic

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Conventional Thermal Processing and Preservation

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