Improvement of venting procedures and energy consumption by modification of conventional steam retorts
The sterilization process for low acid canned foods requires accurate determination of the food product thermal characteristics as well as knowledge of the process equipment environment. Establishment of the retort vent schedule ensures that the temperature distribution within the retort is uniform...
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| Language: | English |
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University of British Columbia
2010
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| Online Access: | http://hdl.handle.net/2429/25847 |