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Heat transfer characteristics and process requirements of hot-filled guava pulp.

Nath, N. and Siddalingu, Mr. and Ranganna, S. (1983) Heat transfer characteristics and process requirements of hot-filled guava pulp. Journal of Food Technology, 18 (3). 317-326, 11 ref..

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Abstract

During batch in-can processing of fruit pulp, pulp is filled hot into cans, sealed, processed and cooled. The hold-up time between sealing and processing may be 10-30 min during which time temp. of pulp decreases in peripheral regions. During processing and cooling, temp. changes in peripheral regions are rapid, but they are not so in regions near the geometric centre. In guava pulp filled into cans at greater than170 degree F, the desired F value is achieved at the geometric centre even without processing, but not so at other regions. Point of min. lethality shifts from the geometric centre towards the periphery with an increase in filling temp. and a decrease in hold-up time. Based on these findings, a thermal process schedule is evolved for canned guava pulp with different filling temp. and a hold-up time of 10 and 30 min.

Item Type: Article
Uncontrolled Keywords: THERMAL-PROCESSES; guava pulps, thermal processing of canned; CANNED-FOODS; CANNING-; FRUITS-SPECIFIC; 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: 25 May 2016 07:43
Last Modified: 25 May 2016 07:43
URI: http://ir.cftri.com/id/eprint/6696

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