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Comparisons of the General and Ball Formula Methods for Retort Pouch Process Calculations
Author(s) -
SPINAK STEPHEN H.,
WILEY ROBERT C.
Publication year - 1982
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.1365-2621.1982.tb12736.x
Subject(s) - retort , ball (mathematics) , pouch , thermocouple , mathematics , materials science , brass , composite material , mechanics , chemistry , metallurgy , geometry , physics , copper , anatomy , biology , organic chemistry
Comparisons of general and formula methods were made for pouches processed under water in a still vertical retort. Changes were considered in the conventional use of the formula method. Heat penetration tests were performed using horizontally positioned pouches (3/4 inch pouch thickness). Tests on pureed product using a common brass thermocouple receptacle indicated a probability of less than 1% that errors were caused by the receptacle. Tests were then conducted using the same puree and two types of particulate products. Inclusion of the lethality portion of come‐up time and the actual cooling lag factor in Ball calculations reduced the difference greater than 60% (5 min) and 18% (2 min), respectively, over the shorter general method times.