ABSTRACT
Thermal Processing is primarily concerned with the application of heat to destroy (inactivate) microorganisms and enzymes, which can cause spoilage of foods and health hazards to the consumers (Saravacos and Kostaropoulos, 2002). Thermal processing involves heating of foods at various time-temperature combinations, which define the three main thermal processes, i.e., blanching, pasteurization and sterilization. The objective of thermal processing is the long-time and safe preservation of sensitive foods, preferably at ambient (room) temperatures. Traditionally, thermal processing has been applied to the canning of foods, packaged in metallic containers, and preserved for long periods (longer than 6 months).
