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Finding critical variables for food heating
Author(s) -
May Nicholas S.,
Chappell Philippa
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00607.x
Subject(s) - retort , food science , chemistry , pulp and paper industry , mathematics , process engineering , environmental science , engineering , organic chemistry
It is important to identify intrinsic critical variables affecting the heating of products in processes aiming to achieve microbiological safety. The Taguchi method has enabled the identification of critical variables for heating of a complex canned product (spaghetti in a sauce) in an agitated process in a water immersion retort. Within the ranges tested one of eleven variables exerted a large effect upon product heating. The most important variable was the concentration of tomato puree in the sauce, which affected the process F 0 by15–18 min between the two concentrations tested.