Heating Characteristics of Whole Kernel Corn Processed in a Steritort

Abstract

Cans of whole kernel corn in brine and vacuum-packed corn were heated in an FMC Steritort and in a still retort. Two can sizes for each product were processed to simulate two commercial agitating processing machines. The sterilization values (Fo) and heat penetration factors (j, fh, f2) were determined from time-temperature data and were influenced by reel rotational speed, corn fill weight, and brine fill or container headspace. For both products, optimum heat penetration for agitated processing occurred at a ratio of brine-to-corn fill weights of about 35% (normal for vacuum-packed products). Above a threshold value, increasing reel rotational speed did not significantly enhance heating, and with the accompanied reduction in retention time in continuous retorts, Fo values would actually be lowered. Sterilization values were somewhat reduced because of overfills of both corn and brine. For the vacuum-packed product, vacuum level significantly influenced heat penetration only for the still processes.