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Heating Characteristics of Whole Kernel Corn Processed in a Steritort
Author(s) -
BERRY MAURICE R.,
DICKERSON ROGER W.
Publication year - 1981
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.1365-2621.1981.tb15373.x
Subject(s) - retort , brine , sterilization (economics) , chemistry , penetration (warfare) , rotational speed , materials science , pulp and paper industry , mathematics , mechanical engineering , organic chemistry , operations research , monetary economics , economics , foreign exchange market , engineering , foreign exchange
Cans of whole kernel corn in brine and vacuum‐packed corn were heated in an FMC Steritort and in a still retort. Two can sizes for each product were processed to simulate two commercial agitating processing machines. The sterilization values (F o ) and heat penetration factors (j, f h , f 2 ) were determined from time‐temperature data and were influenced by reel rotational speed, corn fill weight, and brine fill or container headspace. For both products, optimum heat penetration for agitated processing occurred at a ratio of brine‐to‐corn fill weights of about 35% (normal for vacuum‐packed products). Above a threshold value, increasing reel rotational speed did not significantly enhance heating, and with the accompanied reduction in retention time in continuous retorts, F o values would actually be lowered. Sterilization values were somewhat reduced because of overfills of both corn and brine. For the vacuum‐packed product, vacuum level significantly influenced heat penetration only for the still processes.