Description
Sets out requirements for the design and performance of equipment used for the thermal processing of low-acid foods in hermetically sealed rigid, flexible or semi-rigid containers and for the indicating and control instruments. Makes specific reference to batch retorts heated with saturated steam and with water under pressure, continuous retorts (except hydrostatic retorts), hydrostatic retorts, retorts heated with steam/air mixture, and flame sterilizers.
Product Details
- Edition:
- 1st
- Published:
- 01/01/1981
- ISBN(s):
- 0726222992
- Number of Pages:
- 9
- File Size:
- 0 files
- Product Code(s):
- 10131895
