ABSTRACT
One of the main problems in food engineering deals with the inactivation of microorganisms present in foods, not only to prevent their contaminating potential, but also to preserve foods for as long as possible. In order to achieve the inactivation of spore and vegetative forms, foods are thermally treated inside containers or in continuous form and are packed later in aseptic containers. It is important to obtain a high-quality final product by minimizing losses in nutrients or sensorial properties.
