appertisation

https://doi.org/10.1351/goldbook.15153
Process by which food is rendered free from pathogenic, toxigenic, and spoilage organisms.
Notes:
  1. A term used in the food industry.
  2. Appertization will not necessarily kill thermophilic spores, and thus products subjected to the process may not be sterile.
Source:
PAC, 2009, 81, 971. (Glossary of terms related to pharmaceutics (IUPAC Recommendations 2009)) on page 977 [Terms] [Paper]
Citation: 'appertisation' in IUPAC Compendium of Chemical Terminology, 5th ed. International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. https://doi.org/10.1351/goldbook.15153 RIS BibTex EndNote
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