Thermal Processing of Foods A Review1

Sa, Goldblith

doi:10.1159/000391885

Cited by 9 publications

(1 citation statement)

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“…Therefore, to study this issue, it is necessary to formulate a more reasonable sterilization procedure for cans ( Kannan and Sandaka, 2008 ; Simpson, 2009 ; Hayakawa, 2010 ). However, canning sterilization technology is very critical for controlling the safety of canned products ( Goldblith, 1971 ). On the one hand, a suitable sterilization process requires the production of commercial sterile products; on the other hand, it requires that the products have better edible value and nutritional value ( Ball and Olson, 1957 ; Manson et al, 1970 ; Stumbo, 1973 ; Ramesh et al, 1997a ; Wal, 2003 ).…”

Section: Background and Scopementioning

confidence: 99%

Simulation and optimization of the thermal sterilization process of puree cans using the production of chestnut puree as an example

Wang

Jinqing²,

Zheng

et al. 2023

Front. Microbiol.

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In the production process of puree cans such as chestnuts cans, it is easy to browning due to excessive heating, which causes a lot of waste every year. The heat and mass transfer model of Chinese Chestnut Puree was established through the finite element method. The model simulated the change process of the temperature field, heat flow velocity field and F value during the production of Chinese Chestnut Puree. After comparing and confirming the effectiveness of the model through the thermal penetration test, the model was used to adjust and optimize the production process. For #9121 cans, the two-stage sterilization method was adopted. Through the sterilization method at 10–65–48-14/118–110°C, a sterilization effect equivalent to that of the original process at 10–86-24/121°C was achieved, the browning problem of the product was alleviated, and the product quality was improved. This practice can also provide a reference for canning enterprises to adjust their production processes in the future.

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