Heat treatment method, used to sterilise product or pro-long the life in chilled and ambient foods, where the measurement of kill is against the most resistant, spore forming pathogen, Clostridium botulinum. Usually measured in F0 Values.
Also designed to heat under pressure in processed food products prone to microbial spoilage. Achieved in hermetically sealed containers (e.g. glass jars, metal cans and plastic pouches) to extend shelf life. Configurated as static and rotary horizontal or vertical closed vessel units in which crates are pushed or conveyed into the chamber. Both the food and package are thermally processed together (110-135°C), which allows the filled packages to be commercially sterile.
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