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OPTIMAL STERILIZATION TEMPERATURES FOR SENSORY QUALITY IN CYLINDRICAL 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.tb07553.x
Subject(s) - retort , sterilization (economics) , sensory system , thermal conduction , materials science , biological system , mathematics , food science , chemistry , mechanics , thermodynamics , physics , composite material , biology , organic chemistry , neuroscience , monetary economics , economics , foreign exchange market , foreign exchange
Optimization calculations are presented for sterilization of foods in cylindrical cans. The C‐value is used to describe the sensory quality changes during processing. The optimal temperatures for sensory quality were the same as for maximal thiamin retention. They were 116–119°C for conduction heated foods of commonly used can sizes. The calculations showed that variations in the retort temperature program or starting temperature have minor effects on the optimal temperatures. The results are generalized using the f‐slope‐value of heat penetration measurements. It is proposed that optimal sterilization temperatures may be determined for any product or can size using presented diagrams. Its practical application is examplified.