Concepedia

Pressure Canning

Pressure Canning is a thermal preservation method that belongs to the class of food processing techniques and is distinguished by the application of high-pressure saturated steam to achieve temperatures exceeding the boiling point of water, thereby ensuring the destruction of thermophilic and spore-forming microorganisms in low-acid canned fruits.

3

Publications

86

Citations

6

Authors

2

Institutions

Publications per year

2017–2026

0

Parents

Publications

3

1–3 of 3

Authors

6

  1. JO
    J. Orvin Mundt

    University of Tennessee at Knoxville, United States

    1 publications · 11 citations

    1

    h-index

  2. WH
    WENN HSU HUANG

    University of Georgia, United States

    1 publications · 42 citations

    1

    h-index

  3. IE
    I. E. McCarty

    University of Tennessee at Knoxville, United States

    1 publications · 11 citations

    1

    h-index

  4. JL
    J. L. COLLINS

    University of Tennessee at Knoxville, United States

    1 publications · 11 citations

    1

    h-index

  5. RB
    Ruth Bailey

    Pfizer (United States), United States

    1 publications · 11 citations

    1

    h-index

1–5 of 6

Institutions

2

  1. University of Tennessee at Knoxville

    Knoxville, United States

    1 h-index

    4 publications

    44 citations

  2. University of Georgia

    Athens, United States

    1 h-index

    2 publications

    84 citations

1–2 of 2

Venues

  1. Journal of Food Protection

    1 publications · 11 citations

    1

    h-index

  2. Journal of Food Science

    JFS · 1 publications · 42 citations

    1

    h-index

  3. JAMA

    1 publications · 33 citations

    1

    h-index

1–3