| 摘要 |
A thermal treatment process for the in-container sterilisation of liquid-based foods and beverages (including those containing particles) wherein sufficient agitation in a heating phase results in sterilization values (F0s) with a ratio of maximum F0 to minimum F0 in the range of 1.0 to 2.0. The foods and beverages may have viscosities that, in the absence of agitation, would result in heating largely by conduction. These foods may be soups, sauces, ready meals, baby foods, milk or protein based beverages, desserts and pet foods. Preferably the agitation is horizontal reciprocal agitation. A method to establish appropriate sterilization values (F0s) is also disclosed. Heating data is established for a test container equipped with a plurality of thermocouples located in predetermined positions. The test container is filled with the food product of interest. The F0 values are determined in different parts of the test container. Thus the ratio between the values of the maximum and minimum F0 within the container for the given food or beverage can be calculated. |
