Adjusting canned food sterilisation period - in function of temp. and time needed to kill microorganisms, heating and cooling intervals

Wet canned food sterilisation period is optimised by heating the canned foods, measured in critical position, starting at 100 deg.C for a time interval expressed as F1 equal to F total minus F2 (where F total is the factor, resulting from temp. and time at which a microorganism having a given Z-valu...

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Bibliographische Detailangaben
1. Verfasser:	ENGELHARDT,HORST
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Wet canned food sterilisation period is optimised by heating the canned foods, measured in critical position, starting at 100 deg.C for a time interval expressed as F1 equal to F total minus F2 (where F total is the factor, resulting from temp. and time at which a microorganism having a given Z-value is killed ; F1 is the time interval up to change-over point and F2 is the time-interval needed to return to 100 deg.C from change-over point). Sterilisation period is independent of a predetermined sterilisation time, packaging type and vol. Danqer to biologically important constituents can be reduced while food texture and taste can be improved. Energy consumption can be reduced by 30%.