Earticle

초록

영어

Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.

목차

Abstract
 서론
 본론
  1. 미생물의 열저항 카이네틱스
  2. 레토르트 공정 중 식품으로의 열침투
  3. 레토르트 공정의 평가
  4. 레토르트 공정에 영향을 미치는 요인
  5. 레토르트 포장포맷
 결론
 감사의 글
 참고문헌

키워드

저자

• 정동화 [ Donghwa Chung | 강릉대학교 해양생명공학부 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620