Quality Comparison between Aseptic Processing and Commercial Canning of Apple Slices

Abstract

Aseptic processing and conventional canning are both thermal processes which contain heating, holding, cooling and packaging steps. In aseptic processing, packaging is done after the heat transfer steps so product quality as well as packaging size and material options are generally improved. Aseptic processing of apple slices heated by direct steam contact was investigated in this study and heat penetration testing was used to determine processing time by measuring the time required for the center of apple slices to consistently reach the setpoint temperature of 82.2oC. In canning, can center temperature was tested for the same conditions. Samples of Golden Delicious, cored, sliced and unpeeled apple slices were taken from a commercial processing line and aseptically processed based on the processing time determined by heat penetration testing. The remainder of the apple slice population was commercially canned. Texture of aseptically processed and canned apple slices were compared by measuring the peak shear force using Kramer shear device. Aseptically processed apple slices consistently required a higher shear force than conventionally canned slices indicating the former were higher quality.