By Anthony Lopez
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Extra info for A Complete course in canning and related processes
Working together, Teixeira and Manson demonstrated how such models could be employed in real-time online control of batch retorts by automatically extending process time to precisely compensate for unexpected process deviations (Teixeira, Dixon, Zahradnik, & Zinsmeister, 1969). G. Gillespy and his team did valuable work on processing times and temperatures of a large range of foods at Campden Experimental Factory (now Campden BRI) (Tucker, 2008). In France, H. Cheftel at Carnaud Research did extensive work on canned foods and published Principles and methods for establishing thermal processes for canned foods in French.
Food Technology, 3(7), 231–233. Featherstone, S. (2012). A review of development in and challenges of thermal processing over the past 200 years—a tribute to Nicolas Appert. Food Research International, 47, 56–160. Goldblith, S. A. (December 1971). A condensed history of the science and technology of thermal processing – part 1. Food Technology, 25, 1256–1262. Goldblith, S. A. (January 1972). A condensed history of the science and technology of thermal processing – part 2. Food Technology, 26, 64–69.
By 1870 basic retorts were being used to temperatures up to 121 °C, but they were still quite dangerous and hand operated. xxxii Introduction In 1950 the first reel-and-spiral continuous cooker was introduced and was something very innovative. It was the first retort that did not process in batches. It was called the Anderson–Barngrover cooker and was taken over by FMC, which is currently John Bean Technologies. Around the same time aseptic filling was pioneered. In 1961 flame sterilization (using direct gas flame heating) was introduced, as was the continuous hydrostatic pressure sterilizer.