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EVALUATION OF TOMATO CANNING PRACTICES USING FLAME STERILIZATION
Author(s) -
LEONARD SHERMAN,
MARSH GEORGE L.,
YORK GEORGE K.,
HEIL J. R.,
WOLCOTT T.
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00333.x
Subject(s) - sterilization (economics) , pulp and paper industry , food science , lethality , environmental science , fruit juice , mathematics , process engineering , waste management , materials science , chemistry , toxicology , biology , engineering , business , finance , exchange rate , foreign exchange market
To compensate for variations in canning practices, canned acid foods are systematically overprocessed to assure commercial sterility. For maximum yield and quality, common processing variables such as fill weight, headspace, consistency of covering medium and vacuum conditions should be standardized and controlled so that overprocessing can be minimized. It was found, for example, that in terms of integrated sterilizing values (I.S. 27 212 ), process lethality can decrease 30–40% when tomato fill weights in 303 × 406 cans increase from 7 to 15 oz. Evaluation of fruit condition showed that firm tomatoes can achieve 36% higher lethality than soft tomatoes for the same amount of energy input. Approximately 40 rpm (can) appeared to be most suitable for the flame processing of tomatoes packed in juice into 303 × 406 cans. By operating the commercial flame sterilizer at full capacity, a significant increase in internal can temperature can be achieved.