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OPTIMAL STERILIZATION TEMPERATURES FOR FLAT CONTAINERS
Author(s) -
OHLSSON THOMAS
Publication year - 1980
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.1365-2621.1980.tb07464.x
Subject(s) - retort , sterilization (economics) , materials science , dry heat , heat transfer , mechanics , thermodynamics , chemistry , composite material , physics , organic chemistry , monetary economics , economics , foreign exchange market , foreign exchange
To reduce deterioration of tlie sensory and nutritional quality during heat sterilization, container geometries favorable for a rapid heat transfer e.g. retort pouches, should be chosen. Also processing conditions for optimal quality retention should be used. For solid foods packed in flat containers, calculations were performed at different sterilization temperatures and processing conditions. To describe the changes in sensory and nutritional properties a simple term, the C‐value, was used. Optimal sterilization temperatures were chosen where the minimal quality changes (minimal C‐values) were found. The calculations show that larger thickness means lower optimal temperature range. Low initial temperature or long retort come‐uptime has only minor influence. A generalization of the results of the calculations is presented.