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:

1 file , 850 KB

Product Code(s):

10131895