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KMID : 0380619930250010063
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 1 p.63 ~ p.68
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Heat Penetration Characteristics and Keeping Quality of Retort Pouched Curry
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박성준/Park, Seong Joon
구본열/변유량/손세형/Koo, Bon Youl/Byeon, You Ryang/Son, Se Hyeong
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Abstract
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Heat penetration charcteristics of retort pouhed curry were studied to determine optimal sterilization conditions. Heating curve of retort pouched curry showed a simple logarithmic curve. The f_h value (min.) of solid part in retort pouched curry was 1 min. higher than that of liquid part. f_h value (min.) and jn vlaue (heating lag factor) ranged from 8.3 min. to 12 min. and 1.0 to 1.17 respectively with increasing the ratio of solid to liquid and viscosity. f_h, value (min.) and jn value were significantly increased from 7.4 min. to 12.6 min. and 1.0 to 1.14 respectively with increasing thickness of the pouch from 11 to 15 mm. The low and medium volatile aroma components of retort pouched curry decreased during sterilization, which increased the high volatile aroma components. The retort pouched curry processed at 120℃ , for 24 min. with F_0 vlaue of 8∼9 could keep up a desirable quality without any remarkable deterioration.
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