Abstract
The kinetic parameters (D 121·1° C and z values) for the heat inactivation of a quality factor in conduction-heated canned food were evaluated by using the Complex optimization procedure and a numerical technique for heat-transfer calculations and quality-retention prediction. The jackknife method was used to evaluate experimental variability. This methodology was used to determine the D 121·1° C and z values for thiamine destruction in pea puree (pH = 6·8, moisture content=80·8%, and thermal diffusivity, α = 1·8 × 10 −7 m 2/s). Retort-processing experiments involving the use of 303 × 406 cans filled with thiamine-enriched pea puree yielded a wide range of thiamine-retention values (29–70%). The D 121·1° C and z values obtained were 304 ± 32 min and 30 ± 3°C, respectively.
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