Minimizing Quality Risks For Canned Food Manufacturers

The nutritional quality of the products as well as microbiological and sensory quality are essential factors in the food industry. The thermal processing of canned food is the most important step in the canning procedure. Currently, a large quantity of canned goods is rejected during production and has to be destroyed or reprocessed due to inefficient performances of sterilization. This increases the energy consumption and other significant food processing costs.