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FLAME STERILIZATION OF CANNED FOODS: AN OVERVIEW

1975; Wiley; Volume: 40; Issue: 2 Linguagem: Inglês

10.1111/j.1365-2621.1975.tb02173.x

1750-3841

Sherman Leonard, R. L. Merson, George Marsh, George K. York, J. R. HEIL, T. WOLCOTT,

Combustion and flame dynamics

Journal of Food ScienceVolume 40, Issue 2 p. 246-249 FLAME STERILIZATION OF CANNED FOODS: AN OVERVIEW SHERMAN LEONARD, SHERMAN LEONARD Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorRICHARD L. MERSON, RICHARD L. MERSON Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorGEORGE L. MARSH, GEORGE L. MARSH Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorGEORGE K. YORK, GEORGE K. YORK Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorJ.R. HEIL, J.R. HEIL Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorT. WOLCOTT, T. WOLCOTT Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author SHERMAN LEONARD, SHERMAN LEONARD Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorRICHARD L. MERSON, RICHARD L. MERSON Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorGEORGE L. MARSH, GEORGE L. MARSH Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorGEORGE K. YORK, GEORGE K. YORK Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorJ.R. HEIL, J.R. HEIL Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this authorT. WOLCOTT, T. WOLCOTT Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author First published: March 1975 https://doi.org/10.1111/j.1365-2621.1975.tb02173.xCitations: 26 The authors thank their colleagues, Max Beauvais for valuable discussions throughout the course of this investigation and Georges Thomas for critical evaluation of this manuscript. Appreciation is expressed to Filper, a Di Giorgio Company for grants in aid to support this project, Continental Can Co. for contribution of machinery, American Can Co. and the Sun Garden Packing Co. for raw materials and cooperation that made this project possible. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Reference Beauvais, M., Thomas, G. and Cheftel, H. 1961. A new method for heat-processing canned foods. Food Technol. 15(4): 5. Bigelow, W.D., Bohart, G.S., Richardson, A.C. and Ball, C.O. 1920. Heat oenetration in orocessing canned foods. Natl. Canners Assoc. Bull. No. 16L. Casimir, D.J. 1972a. Container requirements for flame sterilization. In" " Flame Sterilization. Specialist Courses for the Food Industry, No. 2," p. 36. AIFST-CSIRO, North Ryde, N.S.W., Australia . 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Degradation of chlorophyll and its derivatives. J. Organic Chem. 27: 3865. Stumbo, C.R. 1973". " Thermobacteriology in Food Processing." 2nd ed., p. 70. Academic Press, New York . Thomas, G. 1972. The French Stériflamme and its applications. In" " Flame Sterilization. Specialist Courses for the Food Industry, No. 2," p. 49. AIFST-CSIRO, North Ryde , N.S.W. , Australia . Citing Literature Volume40, Issue2March 1975Pages 246-249 ReferencesRelatedInformation