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Determination of thermal process schedule for canned gourds.

Saikia, L. and Ranganna, S. (1999) Determination of thermal process schedule for canned gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401.

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Thermal resistance studies carried out on Clostridium sporogenes (PA-3679, ATCC-7955) in canned brine gave two D and z values based on spore concentration of ~ 103 and ~104 tube-1. Two methods of calculation of D-values were used. Five procedures for calculation of F-values and corresponding Fo and BB by improved graphical and formula methods were done. When spore concentration was less (103 tube -1), D values increased considerably. After checking with inoculated pack studies, Pt (actual processing time) recommended for commercial processing (canning) of bitter gourd, pointed gourd and ivy gourd were 27.0 min, 19.0 min and 16.0 min, respectively with corresponding Fo values of 4.3 min, 4.5 min and 3.7 min, respectively at 115.6°C (240°F). Fo values and the corresponding BB were found to be the highest values.

Item Type: Article
Uncontrolled Keywords: Thermal processing, Thermal resistance, Clostridium sporogenes, Canning, Low-acid foods, Commercial sterilization, D-Value, F-value, Process time (BB), Actual Process time (Pt), Gourds.
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: 08 Mar 2012 03:56
Last Modified: 08 Mar 2012 03:56
URI: http://ir.cftri.com/id/eprint/3752

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