生化学工学およびバイオプロセス技術ジャーナル

Development of Modes of Thermal Sterilization of Canned Food in Various Types of Consumer Jars

Yakov Verkhivker and Ella Altman

The technique of development of modes of heat treatment of canned food products in various types of consumer containers is considered. The advantages and disadvantages of the types of consumer containers used are described. Consider the wide range of canned food products from various types of raw materials. The characteristics of the final products are given.