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Heat penetration and thermocouple location in home canning
We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of high-acid foods. For each product, thermocouples were placed at various heights in the jar. Values for f(h) (heating), f(cl) (cooling), and F(82.2...
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| Published in: | Food Sci Nutr |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
BlackWell Publishing Ltd
2015
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4304559/ https://ncbi.nlm.nih.gov/pubmed/25649758 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.185 |
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