Chapter 11 - Heat sterilisation

Abstract

Heat sterilisation describes both in-container processing (retorting) and ultrahigh-temperature aseptic processes. Both heat foods at a high temperature to destroy microbial cells and spores and inactivate 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.