Abstract
Certain types of canned foods are best handled as a frozen slurry and retorting such products from an initially frozen state would be advantageous from the standpoint of materials handling. However, there is currently little information on this process. Accordingly, a computer simulation using finite difference techniques was developed to determine the added process time required to achieve commercial sterilization. Total required processing time could not be approximated as being the sum of the thawing time and the sterilization time as calculated by conventional methods. Total concentration of heat labile nutrient was found to be unaffected by the process and was independent of initial product temperature, despite the longer exposure of the product to high retort temperatures.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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