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Determination of thermal process schedule for canned gourds.

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Relation http://ir.cftri.com/3752/
 
Title Determination of thermal process schedule for canned gourds.
 
Creator Saikia, L.
Ranganna, S.
 
Subject 23 Vegetables
01 Canning
 
Description Thermal resistance studies carried out on Clostridium sporogenes (PA-3679, ATCC-7955) in canned brine gave two
D and z values based on spore concentration of ~ 103 and ~104 tube-1. Two methods of calculation of D-values were
used. Five procedures for calculation of F-values and corresponding Fo and BB by improved graphical and formula methods
were done. When spore concentration was less (103 tube -1), D values increased considerably. After checking with inoculated
pack studies, Pt (actual processing time) recommended for commercial processing (canning) of bitter gourd, pointed gourd
and ivy gourd were 27.0 min, 19.0 min and 16.0 min, respectively with corresponding Fo values of 4.3 min, 4.5 min
and 3.7 min, respectively at 115.6°C (240°F). Fo values and the corresponding BB were found to be the highest values.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3752/1/JFST_1999_36_3_396-401.pdf
Saikia, L. and Ranganna, S. (1999) Determination of thermal process schedule for canned gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401.