Food composition prepared by a sterilization process
作者： Raul Victorino Nunes , Dean Larry Duval , Scott Wayne Keller
DOI:
关键词:
摘要: The present invention relates to a food composition prepared by method of sterilizing. More specifically sterilizing process designed be used in an aseptic that comprises the steps transferring said into heating unit; passing electric current through composition; maintaining power mass flow rate range unit from about 125 kJoules/kg 750 kJoules/kg; adjusting maintain temperature exiting 75°C 175°C; and cooling final 5°C 100°C.
lens.org 参考文章(34)
Tsuyoshi C, Kiyoshi C, Kiminori C, O Nippon Suisan Kaisha Ltd. Koriyama, O Nippon Suisan Kaisha Ltd. Sugiyama, Pasteurized fish foods having fresh feel and frozen products thereof ,(2001)
Pierluigi Decio, A new concept for high quality fruit preparations and desserts containing pieces Fruit processing: journal for the fruit processing and juice producing european and overseas industry. ,vol. 13, pp. 110- 113 ,(2003)
Bobby E. Green, Microwave heating of cheese sauces ,(1994)
Charles Sizer, Method for producing an aseptic heterogeneous food ,(1998)
Sanjay S Sarang, OHMIC heating for thermal processing of low-acid foods containing solid particulates ,(2008)
David D. Albrecht, Apparatus for aseptically packaging protein-containing material ,(2000)
James Freeman Steffe, Rheological Methods in Food Process Engineering ,(1992)
Paul Bernard Newman, Aseptic production of meat-based foodstuffs ,(2003)