OPTIMIZATION OF PASTEURIZATION PROCESSES FOR A SOUS VIDE PRODUCT IN RECTANGULAR THIN PROFILE FORMS

Abstract

ABSTRACTA Hawaiian mackerel and rice product was prepared for sous vide processing. Heat penetration data were gathered and used to verify the values predicted by a computer model. Heat penetration data were collected during pasteurization regimes at five degree intervals between 65C and 85C. The measured time‐temperature data were used to evaluate heat penetration parameters for the sous vide product. These data were then used to calculate the process time required for a specific pasteurization value (Pv), that is equivalent to 13 times the decimal reduction (13D) of Streptococcus faecium at 85C. The optimum time‐temperature (33 min at 75C) combination was obtained using the maximum value of a multi‐factor objective function (OF). The optimal pasteurization temperature was chosen to minimize the volume average cook value (Cav) and to maximize the OF. Results show that optimization of certain quality factors can be achieved using a mathematical model for heat conduction in rectangular plastic containers.