ABSTRACT
One of the main problems in food engineering deals with the inactivation of microorganisms present in foods, not only to avoid their harmfulness but also with the objective of preserving foods for as long as possible. In order to achieve the inactivation of microorganisms, either in spore or vegetative form, foods are thermally treated inside containers or in a continuous fashion and packed later on in aseptic conditions. It is important to obtain a high-quality nal product whether performing the treatment in one way or the other by minimizing losses in nutrients or sensorial properties.
