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Inherent Variability in the Efficacy of the USDA Raw‐Pack Process for Home‐Canned Tomatoes
Author(s) -
MONTVILLE THOMAS J.,
CONWAY LUCILLE K.,
SAPERS GERALD M.
Publication year - 1983
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.1365-2621.1983.tb05038.x
Subject(s) - raw material , bacillus licheniformis , food science , environmental science , spore , chemistry , mathematics , biology , botany , ecology , genetics , bacillus subtilis , bacteria
Studies of the USDA raw‐pack process for home‐canned tomatoes, using Bacillus licheniformis spores as the target organisms, revealed that water bath size and canning load did not affect heat penetxation rates in pint jars of tomatoes. However, because decreases in the water bath size and canning load shortened the come‐up time and, as a result, lowered the maximum cold‐spot temperature; the calculated process lethalities were lessened. Properly executed canning runs which varied in water bath size, amount of water in the bath, and load size produced calculated lethalities ranging between 1 and 7 log reduction.