Question

The sterilization of ________ is generally carried out by retorts.

(a) low carbohydrate foods

(b) low acid foods

(c) high acid foods

(d) medium acid foods

The question was asked in an international level competition.

Enquiry is from Heat Transfer Applications topic in portion Heat Transfer Applications of Food Processing Unit Operations

Answer 1

Right answer is (b) low acid foods

To explain I would say: The sterilization of low-acid foods is done by using retorts. Initially they are heated at temperatures ranging from 116 to 129 °C. Then at the end of the heating cycle, the cans are cooled to approximately 38 °C under water sprays or in water baths and finally dried to prevent any rusting on the surface.