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KMID : 0380619840160020206
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.206 ~ p.210
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Heat Penetration of Canned Oyster Mushroom
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신동화/Shin, Dong Hwa
민병용/이동선/박노현/Min, Byong Yong/Lee, Dong Sun/Park, Noh Hyeon
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Abstract
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Heat penetration pattern of canned oyster mushroom(Pleurotus astreatus) was monitored for processing variables-can size, heating temperature and solid fill fraction, and its effects on sterilization condition was reviewed. The f_h value decreased sharply with decrease of solid fill fraction and then became stable from certain solid fill fraction unique to can size. Heat penetration was a little faster at higher heating temperature with lower f_h value. As viewed from f_h value, convection started at higher solid fill fraction with higher length/diameter ratio, and j_h values decreased to about 1.0 with decrease of solid fill fraction. From standpoint of overall cost, retorting time and energy consumption, solid fill fraction of 3/5 was optimum for all can sizes considered.
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KEYWORD
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