Liha töötlemine
tainer is filled with the food, a hot fluid such
temperature, short-time (HTST) pasteuriza-
as brine is injected and the container sealed.
tion method involves temperatures around
This method is efficient only if further refrig-
70° to 73°C for 15 to 20 seconds, or 140° to
eration is applied (Thumel 1995).
150°C for 1 to 45 seconds for fluid milk,
whereas in the low-temperature, long-time
method, heating is at 62°C for 30 minutes Canning
(for fluid milk).
Canning processing consists of five stages:
(1) food preparation (cleaning, cutting, selec-
Aseptic Processing
tion, etc); (2) can, pouch, or jar filling; (3) air
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