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Thermal Process Requirements for Beans, Gourds and Curried Vegetables

Saekia, L. and Siddalingu, Mr. and Ranganna, S. (1994) Thermal Process Requirements for Beans, Gourds and Curried Vegetables. Journal of Food Science and Technology, 31 (6). pp. 463-468.

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Abstract

Thermal resistance (D Value), sterilization values (Fo) and process time (Pt) have been determined using Clostridium sporogenes for 4 types of beans, 3 types of gourds, curried pathra and stuffed brinjal in oil. F0 values very near to or corresponding to 5 D, wherein D had been determined using -103 and not -104 spores, rendered the canned product microbiologically safe. Pt values calculated using D values, found by the modified fraction negative method, were significantly high (P<0.05), as compared to those without modification, but not F0 in canned vegetables in brine. In curried vegetables, F0 as well as Pt values were high (P<0.01). For canned vegetables, in which heat transfer was by convection, and in curried vegetables, in which heat transfer was by conduction,process time calculated by Ball's formula method, using revised fh/U:g values, were similar to those found by improved graphical method.

Item Type: Article
Uncontrolled Keywords: Thermal processing, Clostridium sporogenes. Canning, Low-acid foods, Commercial sterilization, Beans, Gourds, Curried vegetables
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 10:55
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1564

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