Abstract
A continuous steam sterilization system for aseptic processing of apple slices was studied. The apple slices were carried through the heating and holding section of the system on a conveyor with barriers (flights) to maintain plug flow. The speed of the conveyor regulated the residence time of the slices. At the end of the heating and holding section, the apple slices fell through a pressurized cooling column and into an aseptic packaging glove box, where they were packed temporarily in solution to be later compared with conventionally canned apple slices. Apple slice center temperature of 82.2C was used as the processing target for both canning and aseptic processing. Continuous steam sterilized apple slices had higher quality (color and texture) and yield compared to conventionally canned apple slices.
Published Version
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