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Heat Penetration in Canned Mussels during Agitated Retorting
Author(s) -
CASALES M.R.,
DEL VALLE C.E.,
SOULÉ C.L
Publication year - 1988
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.1365-2621.1988.tb10164.x
Subject(s) - retort , penetration (warfare) , rotational speed , chemistry , materials science , mechanics , physics , organic chemistry , quantum mechanics , operations research , engineering
Heat penetration to cans of mussels in brine processed in an agitating retort was studied. The heating lag factor, j, and the time for the heating curve to traverse a log cycle, f h , as a function of the rotational speed, the headspace presence, and the come‐up time were determined. Heat penetration rates increased with end‐over‐end rotation at low rotational speeds. The presence of headspace produced significant improvements in heat penetration. Transient temperature profiles for this product were relatively short; therefore, improvements in heat penetration would only be significant when retort come‐up times are short.