G69 Guidelines for operation of continuous cookers for in-pack heat processing of foods
1st edition (2012)
ISBN 978 0 907503 71 2
This publication covers the important factors affecting process control during operation of reel and spiral retorts, hydrostatic retorts and pasteurisation tunnels
The primary job of these systems is to produce a stable product - by destroying the enzymes and microorganisms capable of activity in the food and then preventing subsequent recontamination of the food by microorganisms. A secondary aim is to maintain the quality of the food as far as possible - although some products may be improved organoleptically by heat processing, the quality of many may be reduced if carefully controlled optimum processes are not used.
Soft cover: 68 Pages
Format: Digital (PDF) or hardcopy