Feasibility of Applying Ohmic Heating and Split-Phase Aseptic Processing for Ration Entree Preservation
Two methods of food sterilization were studied with a variety of foods. The methods were ohmic heating and split-phase aseptic processing. The method of operation of these systems is discussed in depth. ne final products were tested by a sensory panel. Products from both systems compared favorably t...
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| creator | Yang, T C Cohen, J S Kluter, Robert A Driver, M G |
| description | Two methods of food sterilization were studied with a variety of foods. The methods were ohmic heating and split-phase aseptic processing. The method of operation of these systems is discussed in depth. ne final products were tested by a sensory panel. Products from both systems compared favorably to thermally processed tray pack items. The recipes used for these products were identical to the tray packs. Although the products received satisfactory ratings, they could be improved by using formulations specifically developed for the systems. The study demonstrated that either of these reduced-temperature sterilization processes will produce an acceptable product that is an alternative to thermal sterilization. |
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The methods were ohmic heating and split-phase aseptic processing. The method of operation of these systems is discussed in depth. ne final products were tested by a sensory panel. Products from both systems compared favorably to thermally processed tray pack items. The recipes used for these products were identical to the tray packs. Although the products received satisfactory ratings, they could be improved by using formulations specifically developed for the systems. The study demonstrated that either of these reduced-temperature sterilization processes will produce an acceptable product that is an alternative to thermal sterilization.</description><language>eng</language><subject>DEPTH ; FOOD PRESERVATION ; Food, Food Service and Nutrition ; FORMULATIONS ; HEATING ; MEALS ; OPERATION ; PANELS ; PHASE ; PROCESSING ; RATINGS ; RATIONS ; STERILIZATION ; STORAGE ; TEMPERATURE ; TRAYS</subject><creationdate>1994</creationdate><rights>Approved for public release; distribution is unlimited.</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,776,881,27544,27545</link.rule.ids><linktorsrc>$$Uhttps://apps.dtic.mil/sti/citations/ADA284513$$EView_record_in_DTIC$$FView_record_in_$$GDTIC$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Yang, T C</creatorcontrib><creatorcontrib>Cohen, J S</creatorcontrib><creatorcontrib>Kluter, Robert A</creatorcontrib><creatorcontrib>Driver, M G</creatorcontrib><creatorcontrib>ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA</creatorcontrib><title>Feasibility of Applying Ohmic Heating and Split-Phase Aseptic Processing for Ration Entree Preservation</title><description>Two methods of food sterilization were studied with a variety of foods. The methods were ohmic heating and split-phase aseptic processing. The method of operation of these systems is discussed in depth. ne final products were tested by a sensory panel. Products from both systems compared favorably to thermally processed tray pack items. The recipes used for these products were identical to the tray packs. Although the products received satisfactory ratings, they could be improved by using formulations specifically developed for the systems. The study demonstrated that either of these reduced-temperature sterilization processes will produce an acceptable product that is an alternative to thermal sterilization.</description><subject>DEPTH</subject><subject>FOOD PRESERVATION</subject><subject>Food, Food Service and Nutrition</subject><subject>FORMULATIONS</subject><subject>HEATING</subject><subject>MEALS</subject><subject>OPERATION</subject><subject>PANELS</subject><subject>PHASE</subject><subject>PROCESSING</subject><subject>RATINGS</subject><subject>RATIONS</subject><subject>STERILIZATION</subject><subject>STORAGE</subject><subject>TEMPERATURE</subject><subject>TRAYS</subject><fulltext>true</fulltext><rsrctype>report</rsrctype><creationdate>1994</creationdate><recordtype>report</recordtype><sourceid>1RU</sourceid><recordid>eNrjZEh3S00szkzKzMksqVTIT1NwLCjIqczMS1fwz8jNTFbwSE0sAfES81IUgguAinQDMhKLUxUci1MLSoDyAUX5yanFxSAlaflFCkFA1fl5Cq55JUWpqUDJ1OLUojKwGA8Da1piTnEqL5TmZpBxcw1x9tBNARoTXwy0JLUk3tHF0cjCxNTQ2JiANADlgzyS</recordid><startdate>199408</startdate><enddate>199408</enddate><creator>Yang, T C</creator><creator>Cohen, J S</creator><creator>Kluter, Robert A</creator><creator>Driver, M G</creator><scope>1RU</scope><scope>BHM</scope></search><sort><creationdate>199408</creationdate><title>Feasibility of Applying Ohmic Heating and Split-Phase Aseptic Processing for Ration Entree Preservation</title><author>Yang, T C ; Cohen, J S ; Kluter, Robert A ; Driver, M G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-dtic_stinet_ADA2845133</frbrgroupid><rsrctype>reports</rsrctype><prefilter>reports</prefilter><language>eng</language><creationdate>1994</creationdate><topic>DEPTH</topic><topic>FOOD PRESERVATION</topic><topic>Food, Food Service and Nutrition</topic><topic>FORMULATIONS</topic><topic>HEATING</topic><topic>MEALS</topic><topic>OPERATION</topic><topic>PANELS</topic><topic>PHASE</topic><topic>PROCESSING</topic><topic>RATINGS</topic><topic>RATIONS</topic><topic>STERILIZATION</topic><topic>STORAGE</topic><topic>TEMPERATURE</topic><topic>TRAYS</topic><toplevel>online_resources</toplevel><creatorcontrib>Yang, T C</creatorcontrib><creatorcontrib>Cohen, J S</creatorcontrib><creatorcontrib>Kluter, Robert A</creatorcontrib><creatorcontrib>Driver, M G</creatorcontrib><creatorcontrib>ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA</creatorcontrib><collection>DTIC Technical Reports</collection><collection>DTIC STINET</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Yang, T C</au><au>Cohen, J S</au><au>Kluter, Robert A</au><au>Driver, M G</au><aucorp>ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA</aucorp><format>book</format><genre>unknown</genre><ristype>RPRT</ristype><btitle>Feasibility of Applying Ohmic Heating and Split-Phase Aseptic Processing for Ration Entree Preservation</btitle><date>1994-08</date><risdate>1994</risdate><abstract>Two methods of food sterilization were studied with a variety of foods. The methods were ohmic heating and split-phase aseptic processing. The method of operation of these systems is discussed in depth. ne final products were tested by a sensory panel. Products from both systems compared favorably to thermally processed tray pack items. The recipes used for these products were identical to the tray packs. Although the products received satisfactory ratings, they could be improved by using formulations specifically developed for the systems. The study demonstrated that either of these reduced-temperature sterilization processes will produce an acceptable product that is an alternative to thermal sterilization.</abstract><oa>free_for_read</oa></addata></record> |
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| source | DTIC Technical Reports |
| subjects | DEPTH FOOD PRESERVATION Food, Food Service and Nutrition FORMULATIONS HEATING MEALS OPERATION PANELS PHASE PROCESSING RATINGS RATIONS STERILIZATION STORAGE TEMPERATURE TRAYS |
| title | Feasibility of Applying Ohmic Heating and Split-Phase Aseptic Processing for Ration Entree Preservation |
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