Sterilization of Foods in Flexible Packages

Part II. Measurements of heat transfer rate and storage tests of several packaged foods

Abstract

As the result of the comparison of heat transfer rate of flexible packaged foods simulating mixture with that of canned one during high temperature-short time sterilization, heat penetration rate into the flexible package was revealed to be about three times higher than that of the canned one containing the same contents. Heat characteristics of several packaged foods and their storage stability were investigated to obtain the results that good bacteriological storage stability was obtained when sterilized by counter pressure-water cooling system employing the mixture of compressed air and superheated steam.