Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)

Conventional and Advanced Food Processing Technologies

Volumn 9781118406328, Issue , 2014, Pages 115-128

  Teixeira, Arthur A ^a  

^a J Crayton Pruitt Family Department of Biomedical Engineering   (United States)

Author keywords

Aseptic processing; Blanching; Canning; Pasteurization; Sterilization

Indexed keywords

FOOD PRESERVATION; FOOD STORAGE; HEAT TREATMENT; PASTEURIZATION; STERILIZATION (CLEANING);

ASEPTIC PROCESSING; ENGINEERING SYSTEMS; FOOD INDUSTRIES; PASTEURISATION; PRESERVATION TECHNIQUES; PROCESSING TECHNOLOGIES; READY-TO-EAT FOODS; REFRIGERATED FOODS; SHELF LIFE; THERMAL;

BLANCHING;

EID: 84926456538     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118406281.ch6     Document Type: Chapter

References (6)

1. Ball, C.O. and Olson, F.C.W. (1957) Sterilization in Food Technology. McGraw-Hill, New York, USA.
2. Lopez, A. (1987) A Complete Course in Canning, Book 1, Basic Information on Canning, 12th edn. CTI Publications, Inc., Baltimore, Maryland, USA.
3. Singh, R.P. and Heldman, D.R. (2009) Introduction to Food Engineering, 4th edn. Elsevier Publishing, London, England.
4. Stumbo, C.R. (1965) Thermobacteriology in Food Processing. Academic Press, New York, USA.
5. Teixeira, A.A. (2007) Thermal processing of canned foods. Chapter 11 in: Heldman D.R. and Lund,D.B. (eds), Food EngineeringHandbook, 2nd edn.CRCPress, Taylor&Francis Group, Boca Raton, Florida, USA, pp. 592-659.
6. Teixeira,A.A. (2007b) Thermal processing for food sterilization and preservation. Chapter 15 in: Kutz, M. (ed.), Handbook of Farm, Dairy, and Food Machinery.William Andrew Publishing, Springer Press, Norwich, New York, USA (now Elsevier Publishing, London, England), pp. 415-448.