| 摘要 |
<p>The thermal treatment of food products is characterised by sterilising to a required Sterilisation Value and concurrently cooking to a targeted range of Cook Values by steps of heating, cooling and agitation of liquid-based foods or beverages. The foods or beverages are typically low-acid (pH>4.5) and generally transfer heat via conduction. The foods may contain particles, such as vegetable soup, and are packaged in containers. The preferred process for a particular product container combination is determined via the steps of: agitating by essentially horizontal agitation at a rate or rates sufficient to provide homogeneity within individual containers; determining and controlling best case and worst case values of parameters including variability of sterilisation temperature, initial product temperature, fill weight/headspace, product viscosity, liquid/solid ratio, particle size and agitation rate; selecting or determining a degree of cooking for the food or beverage; and selecting the appropriate sterilising temperature.</p> |
