Use of Linear Models for Thermal Processing of Acidified Foods

Thermal Processing Determination Time for Fermented and Acidified Indigenes Iranian Vegetables

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts A GUIDE TO ACIDIFIED FOODS: THERMAL PROCESSING, MICROBIOLOGY AND REGULATORY COMPLIANCE

Thermal Processing of Acidified Foods with pH 4 . 1 to pH 4

Thermal Principles and Kinetics

Thermal processing of food materials is one of the most widely used methods of food preservation. Foods may be thermally processed using numerous heating systems such as retorts (batch or continuous), direct heating systems (steam injection or steam infusion), indirect heating systems (tubular heat exchangers, shell and tube heat exchangers, plate heat exchangers, scraped surface heat exchanger...