Posted: January 12th, 2016

Effect of the thermal process on the carrot carotenoid content and bioavailability.

Food Science
Rate of heat penetration into the can.
Effect of the thermal process on the carrot carotenoid content and bioavailability.
Compare time and temperature of retort and can content.Discuss the importance of D values and Z values in thermal process.Comment on the importance of Specific Heat capacityand Thermal Conductivity in the process. Describe the various retort technologiesavailable for alarge scale production and the technologies used for continuous process.