Comparision of constant retort temperature and variable retort temperature thermal processes for quality improvement or cost reduction of conduction-heated canned foods
Almost all commercial retort processes for canned foods use constant retort temperature (CRT) process. However, variable retort temperature (VRT) process, as one of the potential technologies to improve both the economy and quality of some canned foods, has been receiving increasing attention. Th...
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| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/15015 |