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Heat penetration and thermocouple location in home canning
We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of high-acid foods. For each product, thermocouples were placed at various heights in the jar. Values for f(h) (heating), f(cl) (cooling), and F(82.2...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BlackWell Publishing Ltd
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304559/ https://www.ncbi.nlm.nih.gov/pubmed/25649758 http://dx.doi.org/10.1002/fsn3.185 |