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- Acosta, Oscar G.; Vermeylen, Françoise M.; Noel, Corinna; Padilla-Zakour, Olga I.
- Food control 2015 v.51 pp. 390-396
- jars, etc ; blanching; boiling; carrots; experimental design; foods; glass; guidelines; heat; models; pH; sucrose; temperature; Show all 13 Subjects
- ... Shelf-stable pickled products are thermally processed to ensure safety and stability. Carrots packed in glass jars and processed in a boiling water bath were chosen to construct models to predict accumulated lethality values given process conditions and heating times. Mixed models with a natural logarithmic transformation of accumulated lethality as response showed that the effect of blanching pri ...