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Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion

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Title Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion
Not Available
 
Creator Adepoju, M.A.
Omitoyin, B.O.
Mohan, C.O.
Zynudheen, A.A.
 
Subject F0
flexible pouches
heat penetration
milkfish
water immersion
steam–air
 
Description Not Available
The difference in the heating penetration characteristics of product processed in retort by steam–air application and water immersion was studied. Fresh milkfish (Chanos chanos) packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F0 value of 7.77 at 121.1°C. Heat penetration values were recorded for each minute of processing with the aid Ellab (TM 9608, Denmark) temperature recorder. Retort come up time to achieve 121.1°C was observed to be less in steam–air which invariably led to a lower Ball’s process time (B) and the total process time (T) observed in steam–air as compared to water immersion. Obtained data were plotted on a semi-logarithmic paper with temperature deficit on x-axis against time on
the y-axis.
Not Available
 
Date 2018-12-03T13:56:34Z
2018-12-03T13:56:34Z
2017-05
 
Type Research Paper
 
Identifier Adepoju, M.A., Omitoyin, B.O., Mohan, C.O. and Zynudheen, A.A. (2017) - Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: A comparative study between steam application and water immersion, Food Science & Nutrition, 5(3): 521-524.
2048-7177
http://krishi.icar.gov.in/jspui/handle/123456789/15414
 
Language English
 
Relation Not Available;
 
Publisher Wiley Periodicals, Inc.