원문정보
Retort Processing of Packaged Foods
초록
영어
Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.
목차
서론
본론
1. 미생물의 열저항 카이네틱스
2. 레토르트 공정 중 식품으로의 열침투
3. 레토르트 공정의 평가
4. 레토르트 공정에 영향을 미치는 요인
5. 레토르트 포장포맷
결론
감사의 글
참고문헌