Which of the following is true about death time curve method to sterilize canned food?
(a) It tells us the time and temperature to sterilize canned food
(b) It tells us about the heat penetration of the container
(c) It tells us about the heat conductivity of the container
(d) All of the mentioned
The question was posed to me in an online quiz.
My question comes from Principles of Food Preservation by Canning-1 topic in section Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering