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HEATING CHARACTERISTICS OF CREAM‐STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY
Author(s) -
BERRY MAURICE R.,
SAVAGE ROBERT A.,
PFLUG IRVING J.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08513.x
Subject(s) - sterilization (economics) , reel , mathematics , chemistry , chromatography , pulp and paper industry , analytical chemistry (journal) , zoology , mechanical engineering , engineering , monetary economics , economics , foreign exchange market , biology , foreign exchange
The heat penetration factors (f h and j) and sterilization value (F o ) for cans of cream‐style corn heated in an FMC Steritort were determined from time‐temperature data as a function of container head‐space, reel speed, and product consistency. Four commercial instruments were used to measure product consistency. For commercially prepared cream‐style corn in 303 × 406 cans, headspace (or fill weight) is the most critical of these parameters. Sterilization values that ranged from 39 to 78 min for 1/4 in. gross headspace were reduced to less than 1 min when the headspace bubble was eliminated. Positive headspacing devices or net‐weight sensors are recommended for control of product lines. Other parameters that significantly influence the degree of agitation induced within the can are rotational speed of the cooker and product consistency. At low reel speeds or high product consistencies, sterilization values decrease dramatically.