Canning and Fish Packaging Technology

Unit 4 - Thermal process for canned foods

4.10.1.Product sterilization
Three steps involved in product sterilization are

• Heating it to raise the temperature to the desired level
• Passing the products through a temperature holding section for a predetermined time
• Cooling the product as fast possible to a temperature of 35^oC or less prior to filling.

The type of heat exchanger used will be determined by the nature of the product. In any continuous process, size of any particulate matter is limited to about 8-10mm dia. The equipments used can be classified according to the method of heat exchange used.