DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS
High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes, heat treatment of hermetically sealed canned...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-12-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/59 |