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Physical texture as an indicator of processing conditions for canning low‐acid artichoke hearts
Author(s) -
RODRIGO MIGUEL,
GARCÍA MANUEL G.,
RAMIREZ LOLA,
MARTÍNEZ ANTONIO,
GINER VICENTE,
SAFÓN JOSÉ
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01176.x
Subject(s) - texture (cosmology) , food science , thermal stability , jerusalem artichoke , materials science , chemistry , mathematics , computer science , artificial intelligence , organic chemistry , image (mathematics)
Summary Kramer shear cell measures of texture of artichoke hearts were used to establish thermal loss parameters. A D 121 = 25.5 min. and a z = 27°C for texture were obtained, with a high correlation between texture and treatment time. Maximum conservation of texture, in canned low‐acid artichoke hearts in 0.5 kg cans (71.5 × 117 mm) whilst still ensuring microbiological stability, was obtained by heating at 121°C for 15 min.