EVALUATION OF HEATING MEDIA FOR PRODUCING SHELF STABLE FOOD IN FLEXIBLE PACKAGES. PHASE I.
Abstract
Steam-air mixtures were compared to 100% steam and water as a heating medium for low acid and acid food to be commercially sterilized in flexible packages. (1) Temperature distribution studies using laboratory scale equipment; (2) Heating rate of flexible packages in 0.75 in. slots and 303 x 406 metal cans with convection and conduction heating product; (3) A theoretical analysis of heat transfer to flexible packages and metal containers; and (4) Effect of heating media on product quality. 100% steam is superior to either steam-air or water cook. steam-air mixtures are acceptable only under flow conditions where they are comparable to water cook processes. Differences in heating rate among media were small. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Jul 08, 1964
- Accession Number
- AD0462851
Entities
People
- I. J. Pflug
Organizations
- Michigan State University