date:Mar 06, 2014
ll off pathogens, Mr. Watson said. Then the manufacturer cools the soup back down. Nutrients may be lost during the high temperature phase, and color may be affected negatively, he said.
One recent innovation, Ohmic heating technology, primarily involves aseptic products and should lead to faster heating and processing when compared to conventional retort technology, he said. In Ohmic heating technology, electricity passes through the food to heat it up. While the dairy industry may count on Oh