ABSTRACT
The storage stability of canned foods is important factor that has to be considered by the canning industry. The goal of the canning industry is to produce canned foods which are microbiologically safe and have high nutritional value. The process of preserving food packaged in hermetically sealed containers was first described by Nicolas Apert in 1810. Saturated steam is commonly used for commercial sterilization of food packed in metal containers. During the heating period, steam condenses on the surface of the containers, resulting in large values of surface thermal conductance. This brings about a high rate of heat transfer from the heating medium through the container wall and into the outer layer of food. Water is commonly used as a heating medium for processing foods packed into glass containers. The National Food Processors Association in the latest revision of Bulletin 26-L recommended process times and temperatures for heat sterilization of some canned seafoods in still retorts.
