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Effect of rotation on the heat transfer and characteristics on the texture of canned skipjack tuna in tin free steel cans

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Title Effect of rotation on the heat transfer and characteristics on the texture of canned skipjack tuna in tin free steel cans
Not Available
 
Creator Martin Xavier, K. A.
Sreenath, P. G.
Sil, S.
Ravishankar, C.N.
Bindu, J.
Srinivasa Gopal, T.K.
 
Subject Skipjack tuna
tin free steel can
heat penetration
cook value
texture profile analysis
 
Description Not Available
Heat transfer characteristics of Tuna (Katsuwonus pelamis) in indigenous polyester coated easy open-end tin free steel cans processed in rotary retort were studied at different rotational speeds. Precooked tuna meat was processed in groundnut oil medium to an F sub(o) value of 10 minutes and the effects of rotation were compared with a Stationary retort. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The study reveals that rotation decreases the heating rate index to 25%. Cook value reduced to 11.51-17.46% during rotation. Total process time also reduced when subjected to rotation, but the magnitude of reduction in processing time decreased with increase in speed of rotation. Textural parameters like hardness, cohesiveness, springiness and chewiness are also increased during rotation due to less process time and faster heat penetration.
Not Available
 
Date 2021-07-20T08:53:52Z
2021-07-20T08:53:52Z
2008-01
 
Type Research Paper
 
Identifier Martin Xavier, K. A., Sreenath, P. G., Sil, S., Ravishankar, C. N., Bindu, J. and Srinivasa Gopal, T. K. (2008) Effect of rotation on the heat transfer and characteristics on the texture of canned skipjack tuna in tin free steel cans. Fish Tech. 45(1): 55-62.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/49124
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)