“…Over the last decade, the influence of process operating parameters has already been studied rather extensively, e.g., reciprocation intensity and amplitude (Erdogdu et al, 2016;Ramaswamy, 2015, 2016), container placement orientation inside the retort (Pratap Singh and Ramaswamy, 2015), and container headspace (Pratap Singh and Ramaswamy, 2015;Pratap Singh et al, 2017b). Concerning food product related parameters, the influence of particle properties (e.g., size, shape, density) in particulate mixtures has been investigated to some extent (Cariño-Sarabia and Vélez-Ruiz, 2013;Singh and Ramaswamy, 2015), but research towards the influence of factors related to microstructural aspects of liquid food products has been scarce. This limited amount of research is striking, since food microstructure, defined as "the spatial arrangement of the structural elements (of a food product) and their interactions" (Heertje, 2014), is known to exert a considerable influence on thermal inactivation kinetics of foodborne pathogens (Velliou et al, 2013;Wilson et al, 2002).…”