The successful thermal processing of packaged food products requires sufficient heat to inactivate micro-organisms, both those which cause spoilage and those which cause food poisoning. For this purpose it is necessary to know how heatresistant micro-organisms are in order to establish a time and temperature for achieving the objective. In the canning trade this time and temperature relationship is known as the process and should not be confused with the sequence of engineering operations.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Rights and permissions
Copyright information
© 2007 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
(2007). Kinetics of Thermal Processing. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-72250-4_3
Download citation
DOI: https://doi.org/10.1007/978-0-387-72250-4_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-72249-8
Online ISBN: 978-0-387-72250-4
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)