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KMID : 1024420160200030240
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Food Engineering Progress
2016 Volume.20 No. 3 p.240 ~ p.246
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The Effect of Temperature Distribution in the Retort on the Degree of Sterilization and the Quality of Potato
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Kim Joo-Heung
Yoon Won-Byong
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Abstract
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The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1°C based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25°C to 121.1°C), holding (121.1°C), and cooling (121.1°C to 25°C) processes. Fo-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.
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KEYWORD
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retort, thermal processing, temperature profile, Fo-Value, potato
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