Venting stage experimental study of food sterilization process in a vertical retort using temperature distribution tests and energy balances
Thermal sterilization of canned food is widely used in the food preservation industry. This method ensures the microbiological safety of the products, helps to define their sensory properties, and preserves their nutrients. However, sterilization requires a significant amount of energy, which has an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
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| Series: | Case Studies in Thermal Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214157X20304780 |