The subject of sterilization of food in cans has been studied
both experimentally and theoretically, but limited work has been
undertaken to study the sterilization of food in pouches. This book
examines the interaction between fluid mechanics, heat transfer and
microbial inactivation during sterilization of food in pouches.
Such interaction is complex and if ignored would lead to incorrect
information not only on food sterility but also on food
quality.
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