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Determination of thermal process schedule for canned mango, papaya and guava pulps.

Siddalingu, Mr. and Srinivasan, B. and Padival, R. A. and Ranganna, S. (1985) Determination of thermal process schedule for canned mango, papaya and guava pulps. Acta Alimentaria, 14 (4). 331-342, 17 ref..

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Abstract

Thermal process schedules for mango, papaya and guava pulps have been evolved on the basis of inactivation of pectinesterase (PE), the most heat resistant enzyme, present in these pulps. The process so evolved renders the canned product microbiologically safe. Heat transfer into canned fruit pulps is by slow conduction. In products in which heat transfer is by conduction, the geometric centre is generally considered as the position of min. lethality. This study shows that it is not so in fruit pulps filled hot into cans: the position shifts from or near the geometric centre towards the periphery of the can with an increase in the filling temp. from 73.9 degree C to 87.8 degree C. Hence, adequacy of processing depends upon achieving the desired F value at the position of min. lethality. For Totapuri mango pulp (pH 4.0) filled into cans having 139.7 mm diam. and 181 mm height, the process time required to achieve (F97 x2-1-0- x-3= 1.7 min (F100-1-0- x-3 = 0.92 min) at 97.2 degree C is reduced from 63 min to 10 min when the filling temp. increases from 73.9 to 87.8 degree C. Time lag between filling and processing further contributes to the lethality of the process. Thermal process schedule for Badami and Totapuri var. of mango, papaya and guava pulps filled into 139.7 x 181 mm cans at different initial temp. are also reported.

Item Type: Article
Uncontrolled Keywords: THERMAL-PROCESSES; mango pulps, thermal processing of canned; papaya pulps, thermal processing of canned; guava pulps, thermal processing of canned; CANNED-FOODS; PULPS-; FRUITS-SPECIFIC; MANGOES-; thermal processing of canned mango pulps; PAWPAWS-; thermal processing of canned papaya pulps
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2016 06:08
Last Modified: 22 Oct 2018 06:09
URI: http://ir.cftri.com/id/eprint/6594

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