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| Field | Value |
| Title | Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches |
| Names |
Ali, A.A.
Sudhir, B. Gopal, T.K.S. |
| Date Issued | 2006 (iso8601) |
| Abstract | Tuna in oil was processed in retort pouches (20 ยท 17 cm) to a, F0 value of 10. Heat penetration characteristics were determined using a rotary retort to an F0 value of 10 and the results compared with a stationary retort. For studying the changes in heat penetration during rotation, tuna in oil was packed into retort pouches, subjected to different rotation speeds (2, 4 and 6 r.p.m.) and thermally processed to the same F0 value. For the same F0 value of 10, although there was a reduction in process time with increasing rotation speed up to 6 r.p.m., the magnitude of the reduction in processing time decreased with increase in speed of rotation. However up to 2 r.p.m. there was a considerable reduction in process time. |
| Genre | Article |
| Topic | Cook value |
| Identifier | International Journal of Food Science and Technology 2006: 41, 215-219 |