[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Determination of Thermal Process Schedules for Canned Drumstick,Okra, Elephant Yam and Potato

Saikia, L. and Ranganna, S. (1992) Determination of Thermal Process Schedules for Canned Drumstick,Okra, Elephant Yam and Potato. Journal of Food Science and Technology, 29 (4). pp. 203-209.

[img] PDF
jfst1992_29(4)_203-209.pdf
Restricted to Registered users only

Download (925kB)

Abstract

Thermal process schedules have been evolved for canned drumstick, okra, elephant yam and potato using Clostridium sporogenes as the test organism. The values of thermal resistance (D)found using~103 spores (B) were 1.75+0.21 times the values found using ~104 spores (A). The sterilisation values (FJ corresponding to 3.0 min (Botulinum cook), 5D of A, or a value found by integrating D values of A and B concentration of spores did not prevent spoilage of inoculated packs. Fo of 5.2 and SA min (equal to 5D of B and experimental z) are considered adequate for commercial processing of drumstick and elephant yam respectively. Okra is best canned in acidified form. Potato requires an F0 of 9.7 min to overcome facultative thermophilic spoilage. A procedure for interconversion of F value corresponding to experimental z value in terms of Fo value is given.

Item Type: Article
Uncontrolled Keywords: Thermal process canned drumstick Clostridium sporogenes okra elephant yam potato
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 11:45
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1569

Actions (login required)

View Item View Item