| 摘要 |
A process for hot filling a container with a foodstuff that involves the steps of providing a foodstuff having a pH of from about 4.0 to about 4.5, heating the foodstuff to a temperature of at least about 212 DEG F whereby the foodstuff is not scorched, chilling the foodstuff to a temperature of not less than 165 DEG F to about 210 DEG F, adding the foodstuff to a container and sealing the container, is disclosed. The process of the present invention produces foodstuffs that are storage stable without aseptic processing. The process of the present invention is especially suitable for use in packaging salad dressings and the like in glass containers. |
