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Critical Factors for Thermal Processing of Institutional Pouches

  • Berry M
  • Kohnhorst A
Journal of Food Protection (1983) 46(6) 487-489
DOI: 10.4315/0362-028x-46.6.487
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Abstract

Institutional-sized pouches filled with whole kernel com in 'Jrine and condensed cream of celery soup were heated in a stiE ,:etort, The sterilization values and heat penetration parame-,ers (j, were determined from temperature!time data as a function of the residual air in the horizontal pouches, ~hickness, produ

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Berry, M. R., & Kohnhorst, A. L. (1983). Critical Factors for Thermal Processing of Institutional Pouches. Journal of Food Protection, 46(6), 487–489. https://doi.org/10.4315/0362-028x-46.6.487

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