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ASEPTIC CANNING

ASEPTIC CANNING One of the most satisfactory methods of preserving foods for long periods is the process of canning, in which the food is sealed into a container and then sterilised by heat. Modern canning lines are capable of handling up to 2000 cans per minute, but the geometry of the can and the low thermal conductivity of food place constraints on the maximum heating temperature and type of food that can be canned. Aseptic canning processes overcome these constraints by sterilising food in specially designed heat exchangers before it is filled into sterile cans. Such processes allow high sterilising temperatures to be used, resulting in improved product quality. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb058679
Publisher site
See Article on Publisher Site

Abstract

One of the most satisfactory methods of preserving foods for long periods is the process of canning, in which the food is sealed into a container and then sterilised by heat. Modern canning lines are capable of handling up to 2000 cans per minute, but the geometry of the can and the low thermal conductivity of food place constraints on the maximum heating temperature and type of food that can be canned. Aseptic canning processes overcome these constraints by sterilising food in specially designed heat exchangers before it is filled into sterile cans. Such processes allow high sterilising temperatures to be used, resulting in improved product quality.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Apr 1, 1977

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