Feasibility of Applying Ohmic Heating and Split-Phase Aseptic Processing forRation Entree Preservation

摘要

Two methods of food sterilization were studied with a variety of foods. Themethods were ohmic heating and split-phase aseptic processing. The method of operation of these systems is discussed in depth. The final products were tested by a sensory panel. Products from both systems compared favorably to thermally processed tray pack items. The recipes used for these products were identical to the tray packs. Although the products received satisfactory ratings, they could be improved by using formulations specifically developed for the systems. The study demonstrated that either of these reduced-temperature sterilization processes will produce an acceptable product that is an alternative to thermal sterilization.