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Mechanical clamping as an alternative to pressure compensation in steam processing of foods packed in jars/pouches.

Patwardhan, S. G. (1999) Mechanical clamping as an alternative to pressure compensation in steam processing of foods packed in jars/pouches. Indian Food Packer, 53 (5). pp. 23-29.

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Abstract

Green peas in brine were half filled in four jars and covered with 2% hot brine; so that a head space of 2 cm was maintained. After lug capping the jars were clamped with nut and bolt. Similarly, four multilayered laminate pouches were filled with water at 95°C containing drops of phenolphthalein. The pouches were then pushed in terry cloth pouches 1 cm longer and 1cm wider so that the heat seal of the flexible pouches came under the metallic clampclosing of the terry cloth pouch. Head space equivalent to 4 cm top length of the pouch was maintained. Also a rigid plastic bottle containing water and few drops of phenolphthalein was clamped tightly after screw cap fitting using an A10 can. All the jars, pouches and rigid plastic bottle were separtely autoclaved containing 1 N sodium hydroxide at 7030.7 Kg. per square inch for 20 minutes. The contents were found to have good quality and no leakage from or into the containers was observed.

Item Type: Article
Uncontrolled Keywords: packaging foods, glass jars, retortable pouches
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: CFTRI Resource Centres > Mumbai
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2012 06:20
Last Modified: 15 Feb 2012 06:20
URI: http://ir.cftri.com/id/eprint/2691

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