Heat penetration and thermocouple location in home canning
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Heat penetration and thermocouple location in home canning
We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of high-acid foods. For each product, thermocouples were placed at various heights in the jar. Values for f h (heating), f cl (cooling), and F 82.2°C (lethality) were determined for each thermocouple location, and did not depend substantially on ...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2014
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.185