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Home‐Canning of Food: Effect of a Higher Process Temperature (121°C) on the Quality of Low‐Acid Foods
Author(s) -
LAZARIDIS HARRIS N.,
SANDER EUGENE H.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09007.x
Subject(s) - squash , flavor , food science , texture (cosmology) , asparagus , thermal conduction , chemistry , quality (philosophy) , convection , materials science , horticulture , composite material , physics , thermodynamics , computer science , biology , artificial intelligence , quantum mechanics , image (mathematics)
This study compared the effects of a 121°C (103 kPa) process with those of the traditional process on the quality of home‐canned, low‐acid vegetables: asparagus (mainly convection heat), strained squash (conduction heat), and peas (a combination of convection and conduction heat). Quality was assessed objectively (texture and color) and by sensory evaluation (texture, color and flavor). The higher temperature process did not adversely affect quality; in the case of squash it resulted in quality improvement.