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KMID : 0380619910230060723
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.723 ~ p.731
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Determination of Optimum Sterilization Condition for the Production of Retort Pouched Curry Sauce
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최춘언/Choi, Chun Un
차환수/정명수/구본열/안평욱/Cha, Hwan Soo/Chung, Myong Soo/Koo, Bon Youl/Ahn, Peong Ug
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Abstract
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In order to optimize sterilization conditions of retort pouched curry sauce, sterilization processes for eighteen conditions by varying temperature, time and method were conducted through 3² × 2¹ experimental factorial design. Quality evaluations before and after sterilization included measurements of vitamin (niacin) retention, pH and color differences, and organoleptic test(taste, color and viscosity). F values were also measured at each condition. Product qualities were mainly affected by sterilization temperature and time, whereas sterilization method had no significant effect. Effect of sterilization time on product qualities was higher than that of sterilization temperature. From the response surface analysis, an optimum range of sterilization condition simultaneously satisfying desired specifications was determined to be 123.5 ℃, 21.5 min to 127.5 ℃, 17.0 min. In this range, the sterility(F value) at a cold point during sterilization was approximately 15.0 min.
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