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The success of canning depends on the successful terminal sterilization of hermetically packaged foods Since not all canned foods are sterile, the term
Operation in which product is placed in a hermetic container (canned foods), heated at a sufficiently high temperature for a sufficient
Canned foods are processed so that they are shelf stable They should be 'commercially sterile' That means if any microbes survive the processing, they should
Iberoamerican contribution, specially Food Engineering texts, is limited and this Sterilization process of canning foods was accomplished in retorts
Department of Biotechnology and Food Engineering TECHNION use of mercury-in-glass thermometers as a temperature reference in food canning is
The aim of the paper is to describe the engineering design process for the development of technical solutions in the context of food packaging industry The
to store the food The basic principles of canning have not changed dramati- The food science and engineering community has accepted the utiliza-
processed canned foods; staphylococcal poisoning from unrefrigerated cream-filled pastries, sliced ham, meat, and poultry salads; and