Canning and Fish Packaging Technology

Unit 4 - Thermal process for canned foods

4.9.1.Two methods of applying HTST technique

• Heating the food to high temperature in bulk, or on-stream, after which it may or may not be cooled before filling. The hot product temperature is utilized to sterilize the container or the package.
• Heating the food to high temperature and holding in bulk or on-stream to effect sterilization, after which it is cooled, filled and sealed in sterile containers under aseptic condition. In fact, this method serves as the basis for aseptic packaging of foods. However, the two methods explained earlier are applicable to foods with certain desirable characteristics. These methods are not applicable to only solid foods or to foods which do not move inside the packages or sterilizers.