Abstract
The thermal sterilization process is one of the most effective means of preserving a large part of our food supply. It does not only result in the extended shelf-life of the food but also affects its nutritional quality. One of the challenges to the food canning industry is to minimize these quality losses, meanwhile providing an adequate process to achieve the desired degree of sterility. In this chapter, the thermal sterilization of different liquid foods in vertical and horizontal cans heated from all sides, and the biochemical changes (deactivation of bacteria as well as the destruction of different types of vitamins) during the thermal sterilization process have been presented and studied. The computational procedure that includes the kinetics of biochemical changes has been introduced. The studies on thermal sterilization of canned food in a three-dimensional gusseted pouch are also presented.
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