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Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches
Author(s) -
Ansar Ali Ameer,
Sudhir Balaraman,
Srinivasa Gopal Teralandur Krishnaswamy
Publication year - 2006
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.1365-2621.2005.01051.x
Subject(s) - retort , tuna , penetration (warfare) , chemistry , rotational speed , rotation (mathematics) , materials science , mechanics , mathematics , physics , fishery , geometry , fish <actinopterygii> , biology , classical mechanics , organic chemistry , operations research
Summary Tuna in oil was processed in retort pouches (20 × 17 cm) to a, F 0 value of 10. Heat penetration characteristics were determined using a rotary retort to an F 0 value of 10 and the results compared with a stationary retort. For studying the changes in heat penetration during rotation, tuna in oil was packed into retort pouches, subjected to different rotation speeds (2, 4 and 6 r.p.m.) and thermally processed to the same F 0 value. For the same F 0 value of 10, although there was a reduction in process time with increasing rotation speed up to 6 r.p.m., the magnitude of the reduction in processing time decreased with increase in speed of rotation. However up to 2 r.p.m. there was a considerable reduction in process time.