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Objectives

  • To visualize and understand the thermal behaviour of different types of contents.

  • To characterize the effect of a non-isothermal treatment on micro-organisms.

  • To characterize and quantify the thermal behaviour of a can.

  • To use theses characteristics to help finding better heat treatments that may achieve:
    1. 1

      – A sufficient effect on micro-organisms so that almost all cans will be sterile or biologically stable (no micro-organism growth).

       
    2. 2

      – A sufficient cooking without over-cooking.

       
    3. 3

      – The shortest treatment time, saving investment or energy.

       

Emphasis on Environmental and Safety Aspects

Evaluation of the theoretical microbiological impact of the thermal process .

Introduction

The canning process has several objectives: sterilization, cooking, conservation. These objectives are fulfilled by a two-step procedure: heating and cooling. The total effect of the procedure depends on the thermal behaviour of the product contained in the package.

The thermal behaviour of a...

Keywords

Thermal Behaviour Heating Time Tomato Sauce Pure Steam Home Cooking 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Ball, O., Olson, W., 1957, Sterilization in food technology. McGraw-Hill Book, New York.Google Scholar
  2. Larousse, J.,( 1991, La conserve appertisée. Tec et Doc-Lavoisier, Paris.Google Scholar
  3. Larousse J., Brown B.E. (1997). Thermobacteriology. In: Food canning technology. Wiley-VCH, New York, 117–150.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Albert Duquenoy
    • 1
  1. 1.UMR Génie Industriel Alimentaire, ENSIAFrance

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