Abstract
The term thermal processing is used to embrace the operations involved in sterilising or pasteurising cans, bottles, plastic pouches and other containers of food. In the conventional form of the process the food, after harvesting, is prepared by washing, peeling, cutting, slicing and blanching and then the containers are filled and seamed or sealed. This is followed by heating the containers in a retort or continuous steriliser, cooling and packaging prior to despatch to the retail outlet. The process is illustrated in Figure 4.1.
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Further Reading
ANON. Laboratory Manual for Food Canners and Processors. Volume J, Microbiology and processing. Volume 2, Analysis, sanitation and statistics. Compiled by National Canners Association (now National Food Processors Association) Research Laboratories. AVI Publishing Company, Westport, Connecticut, 1968
APPERT, N. The Art of Preserving Animal and Vegetable Substances for Many Years (translation by M. A. Joslyn and J. T. R. Nickerson from the original French text of 1810), published in Goldblith, S. G. (Editor) An Introduction to the Thermal Processing of Foods, AVI Publishing Company, Westport, Connecticut, 1961
BALL, C. O. and OLSON, F. C. W. Sterilisation in Food Technology. McGraw-Hill, New York, 1957
DICKINSON, D. and GOOSE, P. Laboratory Inspection of Canned and Bottled Foods. Blackie and Son, London, 1955
HERSOM, A. C. and HULLAND, E. D. Canned Foods, An Introduction to their Microbiology, 7th edition. J. and A. Churchill, London, 1980
JACKSON, J. M. and SHINN, B. M. Fundamentals of Food Canning Technology. AVI Publishing Company, Westport, Connecticut, 1979
LOCK, A. Practical Canning, 3rd edition (revised and enlarged). Food Trade Press, London, 1969
LOPEZ, A. A Complete Course in Canning, 11th edition, 2 volumes. The Canning Trade, Baltimore, 1981
MOODY, B. Packaging in Glass, revised edition. Hutchinson Benham, London, 1977
STUMBO, C. R.. Thermobacteriology in Food Processing, 2nd edition. Academic Press, New York and London, 1973
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© 1983 S. D. Holdsworth
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Holdsworth, S.D. (1983). Thermal Processing. In: The Preservation of Fruit and Vegetable Food Products. Science in Horticulture Series. Palgrave, London. https://doi.org/10.1007/978-1-349-06153-2_4
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DOI: https://doi.org/10.1007/978-1-349-06153-2_4
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-32292-5
Online ISBN: 978-1-349-06153-2
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