Quality Optimization of Canned Potatoes during Rotary Autoclaving

Abstract

AbstractThe study was conducted to evaluate the optimal processing conditions for maximizing quality retention in canned potatoes during agitation thermal processing. A range of process parameters employed in this study were: retort temperature 115–125C; rotation speed 20 rpm; can headspace 10 mm; and still and agitating modes (end‐over‐end, fixed and free axial). Potatoes were prepared as 1.6 × 1.6 × 1.6‐cm cubes, filled in 307 × 409 cans, covered with 1% aqueous solution of carboxy‐methyl cellulose and the processing times were adjusted to provide an equivalent lethality (Fo value) of 10 min. During the study, selected color (L, b, h angle and ΔE) parameters and textural (hardness, gumminess and chewiness) attributes, as well as the heat penetration parameters (fh and jch) and cooking quality index (Co/Fo) were evaluated. The study indicated that potato particles processed at higher temperatures and under better agitating conditions demonstrated better quality retention.Practical ApplicationsThe food processing industries aim at achieving balance between the conducive and harmful effects of the thermal processing. Hence, for designing a thermal process, time–temperature combinations are chosen to impart required lethal effect to ensure microbiological safety and to simultaneously reduce the extent of thermal damage to color, texture and nutritional attributes. Optimization on the basis of color and texture becomes even more important because acceptance or rejection of most foods rely on the mouth feel and external appearance. Hence, in this study, the color and textural attributes were studied during retorting of potatoes and the optimal conditions for preparing canned potatoes were identified.