Home‐Canning of Food: Effect of a Higher Process Temperature (121°C) on the Quality of Low‐Acid Foods

摘要

ABSTRACTThis 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 improve