Abstract
Heat sterilisation describes both in-container processing (retorting) and ultra-high-temperature (UHT) aseptic processes. Both heat foods to a high temperature to destroy microbial cells, spores and enzymes, thus rendering foods safe and significantly extending their shelf-life at ambient temperatures. This chapter describes the theory of microbial and enzyme inactivation using different time–temperature combinations, the equipment used for in-container and aseptic processing and the effects of heat sterilisation on the safety, sensory characteristics and nutritional value of foods.
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