Improving canned food quality with variable retort temperature processes
نویسنده
چکیده
Canned foods have a long history and are likely to remain popular for the foreseeable future owing to their convenience, long shelf life and economy. Thermal sterilization of canned foods is such a mature technology that it might be supposed that there is little potential for further development but, in fact, the technology continues to evolve. Recent developments have been directed towards better energy utilization’, more efficient production?, automation’, lighter, more convenient4, more appealing packaging5, and better organoleptic quality’-*. This review article will focus on a type of processing technology that is receiving increasing attention from thermal processing specialists, and which has potential to improve both the economy and quality of some canned foods. Known as variable retort temperature (VRT) processing, this technology is specifically applicable to conduction-heated foods in hermetically sealed containers.
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