Saikia, L. and Ranganna, S. (1999) Determination of Thermal Process Schedules for Canned Gourds. Journal of Food Science and Technology, 36 (5). pp. 396-401. ISSN 0022-1155
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Abstract
Thermal resistance studies carried out on Clostridium sporogenes (PA-3679, ATCC-7955) in canned brine gave two
D and z values based on spore concentration of ~ 103 and ~104 tube'1. Two methods of calculation of D-values were
used. Five procedures for calculation of F-values and corresponding Fo and BB by improved graphical and formula methods
were done. When spore concentration was less (103 tube -1). D values increased considerably. After checking with inoculated
pack studies, Pt (actual processing time) recommended for commercial processing (canning) of bitter gourd, pointed gourd
and ivy gourd were 27.0 min. 19.0 min and 16.0 min, respectively with corresponding Fo values of 4.3 min, 4.5 min
and 3.7 min, respectively at 115.6°C (240°F). Fo values and the corresponding BB were found to be the highest values.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Thermal processing, Thermal resistance, Cíostridium sporogenes, Canning, Low-acid foods, Commercial sterilization, D-Value, F-value, Process time (BB), Actual Process time (Pt), Gourds. |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Feb 2012 09:07 |
| Last Modified: | 16 Jan 2017 12:20 |
| URI: | http://ir.cftri.res.in/id/eprint/10643 |
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