HEATING CHARACTERISTICS OF CREAM-STYLE CORN PROCESSED IN A STERITORT - EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY

被引：29

作者：

BERRY, MR ^{[1
]}

SAVAGE, RA ^{[1
]}

PFLUG, IJ ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,MINNEAPOLIS,MN 55455

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08513.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The heat penetration factors (fh and j) and sterilization value (Fo) for cans of cream‐style corn heated in an FMC Steritort were determined from time‐temperature data as a function of container head‐space, reel speed, and product consistency. Four commercial instruments were used to measure product consistency. For commercially prepared cream‐style corn in 303 × 406 cans, headspace (or fill weight) is the most critical of these parameters. Sterilization values that ranged from 39 to 78 min for 1/4 in. gross headspace were reduced to less than 1 min when the headspace bubble was eliminated. Positive headspacing devices or net‐weight sensors are recommended for control of product lines. Other parameters that significantly influence the degree of agitation induced within the can are rotational speed of the cooker and product consistency. At low reel speeds or high product consistencies, sterilization values decrease dramatically. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：831 / 835

页数：5