Thermal processing of canned nata de coco in syrup
Process calculation was computed based on the heat penetration parameters determined for nata de coco in syrup in 307 x 409 cans (fh = 82.15; fc = 21.09; jch = 0.62; jcc = 0.95; Tih = 168.35) and the thermal resistance characteristic of Cl. pasteurianum (212 = 0.5 min; z = 16 F). The process schedul...
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| Format: | Thesis |
| Language: | English |
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1995.
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