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KMID : 0380619810130020153
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 2 p.153 ~ p.159
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Studies on the Thermal Processing of Cooked Rice Packed in Retort Pouch
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이상규/Lee, Sang Kyu
변유량/유주현/이신영/한병곤/Pyun, Yu Ryang/Yu, Ju Hyun/Lee, Shin Young/Han, Byung Kon
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Abstract
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A study was carried out to determine the optimal sterilization conditions of cooked rice packed in retort pouch and processed in a steam-air system retort. The cooked rice packed in retort pouch in various thickness (15, 20 and 25 rnm) was processed at various heating temperature (110, 115 and 120℃) with F_0-value 6.0, In order to evaluate quality change during the thermal processing, C-values, based on z-value 33℃ and F_0 value 6.0, were also calculated at surface, center and mass average temperatures.
Subsequent storage study revealed that the cooked rice packed in 15 ㎜ thickness and processed at 120℃ with F_0-value 6.0 could be held without any spoilage and color change, when stored for 6 months at 38±1℃ under saturation humidity.
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KEYWORD
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