HEATING BEHAVIOR AND QUALITY FACTOR RETENTION IN A CANNED MODEL FOOD AS INFLUENCED BY THERMAL-PROCESSING IN A ROTARY RETORT

被引：12

作者：

ABBATEMARCO, C ^{[1
]}

RAMASWAMY, HS ^{[1
]}

机构：

[1] MCGILL UNIV,DEPT FOOD SCI,MACDONALD CAMPUS,ST ANNE BELLEVUE H9X 3V9,PQ,CANADA

来源：

JOURNAL OF FOOD QUALITY | 1993年 / 16卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1993.tb00113.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Heat penetration data were obtained for a canned model food (gelatinized starch) during processing in a rotary retort under various conditions (retort temperature, 110-130C, rotation speed, 10-20 rpm, can headspace 6.4-12.8 mm and starch concentration, 3-4%) to establish thermal processes with an equivalent lethality (F0 value) of 10 min. Apparent viscosity and Hunter L, a and b values were experimentally evaluated both before and after each run. The percentage of selected quality factors (nutrients, color) retained at each processing condition was estimated using the heat penetration data and documented kinetic parameters for each quality factor. The study indicated that the heating behavior was influenced (p < 0.05) by all factors except can headspace. Higher temperatures and higher rotation speeds favored better retention of quality factors and reduction in process times.

引用

页码：273 / 285

页数：13

共 19 条

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