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Determination of thermal process schedule for Totapuri mango
Author(s) -
NATH NIRANKAR,
RANGANNA S.
Publication year - 1980
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 - 10.1111/j.1365-2621.1980.tb00938.x
Subject(s) - food spoilage , bacillus coagulans , food science , chemistry , gram , mathematics , fermentation , biology , bacteria , genetics
Summary The values for thermal inactivation of pectinesterase (PE) in Totapuri mango syrup homogenate are F 18.56 208.8 = 1.00 and D 21.4 208.8 = 0.456 at pH 3.6. The F value is equivalent to 2.19 D. In commercial canning a 3 D process is recommended which is adequate to inactivate the PE, the natural microflora consisting of gram‐positive and gram‐negative nonsporulating rods and cocci, and the test organism Clostridium pasteurianum which is able to grow in mango preparations at pH 3.8 and above. Bacillus coagulans which causes flat‐sour spoilage does not grow in mango preparations. Process times calculated by the graphical method are compared with the values found by formula method using six different procedures. Process requirements under different initial and processing temperatures are given.