Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.109839
Abstract: Abstract Thermal processing has been used for packaged foods for many years and remains one of the most common and safe processes to preserve foods and extend their shelf life. Advances in thermal processing in… read more here.
Keywords: quality; variable retort; retort temperature; thermal processing ... See more keywords