ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
In the in-can processing of canned fruit pulp in batches, the pulp is filled hot into cans, sealed, processed and cooled. The hold-up time between sealing ad processing may vary from 10 to 30 rnin when the temperature of pulp decreases in the peripheral regions. During processing and cooling, temperature changes in the peripheral regions are rapid but not so in regions near geometric centre. In guava pulp filled into cans at 170F (76.9°C) or above, thc desired F value is achieved at the geometric centre even without processing but not so at other regions. The point of minimum lethality shifts from the geometric centre towards the periphery with an increase in the filling temperature and a decrease in the hold-up time. Based on these findings, a thermal process schedule has been evolved for canned guava pulp with different filling temperatures and a holdup time of 10 and 30 min.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb00274.x
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