Accession Number : AD0462851
Title : EVALUATION OF HEATING MEDIA FOR PRODUCING SHELF STABLE FOOD IN FLEXIBLE PACKAGES. PHASE I.
Descriptive Note : Final rept., 25 Jun 63-8 Jul 64.
Corporate Author : MICHIGAN STATE UNIV EAST LANSING DEPT OF FOOD SCIENCE AND HUMAN NUTRITION
Personal Author(s) : Pflug, I J
Report Date : 08 Jul 1964
Pagination or Media Count : 66
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)
Descriptors : *FOOD , PACKAGING , CONTAINERS , FLEXIBLE STRUCTURES , HEATING , STORAGE , HIGH TEMPERATURE , COOKING DEVICES , HEAT TRANSFER , STEAM , WATER , DISTRIBUTION , THERMOCOUPLES , TIME , AIR , PERFORMANCE(ENGINEERING) , PROCESSING
Distribution Statement : APPROVED FOR PUBLIC RELEASE