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EFFECT OF ROTATION ON PROCESS TIME OF THERMALLY PROCESSED MACKEREL IN OIL IN ALUMINUM CANS
Author(s) -
ALI A. ANSAR,
SUDHIR B.,
MALLICK A.K.,
GOPAL T.K. SRINIVASA
Publication year - 2008
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00151.x
Subject(s) - retort , rotational speed , process (computing) , materials science , process engineering , mackerel , pulp and paper industry , computer science , mechanical engineering , fish <actinopterygii> , engineering , waste management , fishery , biology , operating system
This study was conducted to standardize the optimum processing condition for thermal processing of mackerel in refined groundnut oil in aluminum cans. The standardization of the product was carried out in still retort at 121.1C at three different F o (accumulated lethality) values, i.e., 5, 7 and 9. The total process times required to reach the F o values 5, 7 and 9 were 34.06, 41.29 and 45.09 min, respectively. The F o 9 was selected for further rotation studies based on sensory analysis and sterility test. Rotation was carried out at 2, 4 and 6 rpm and resulted in the reduction in the process time to 42.08, 41.38 and 38.22 min, respectively, for the same lethality compared to 45.09 min in stationary retort. The cook value also reduced with increase in the rotational speed.PRACTICAL APPLICATIONS The present work was carried out to standardize the optimum thermal processing parameters for mackerel in oil medium in aluminum cans and to study the effect of rotation on process time. The standardization of process parameters will help the processors to directly implement in commercial retort operation. The longer duration of thermal processing leads to the deterioration of product quality. Reductions in process time will have an advantageous effect on the sensory and nutritional qualities of thermally processed fish products. The reduction of process time can be achieved by rotating the content of canned product during processing. In rotational study, it has been observed that the total process time could be reduced to 6 min compared to the stationary retort sterilization process at a given temperature and F o value. This will help the processes to minimize the energy consumption for thermal processing and to produce better quality products.