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Determination of Equivalent Processes for the Pasteurization of Crabmeat in Cans and Flexible Pouches
Author(s) -
WARD D. R.,
PIERSON M. D.,
MINNICK M. S.
Publication year - 1984
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.1365-2621.1984.tb10380.x
Subject(s) - callinectes , pasteurization , food science , chemistry , mathematics , fishery , biology , crustacean
Equivalent processes were determined for the pasteurization of crabmeat, from the blue crab ( Callinectes sapidus ), in cans and flexible pouches containing 113.5g, 227.0g, and 454.0g of product. F 185 values were calculated for z values of 8, 10, 12, 14, 16, 18, 20, and 22. Based on the heating characteristics of the traditional container used for pasteurized crabmeat (401 × 301), equivalent processes for nontraditional containers were determined.