Thermal Process Requirements for Beans, Gourds and Curried Vegetables

Thermal resistance (D Value), sterilization values (Fo) and process time (Pt) have been determined using Clostridium sporogenes for 4 types of beans, 3 types of gourds, curried pathra and stuffed brinjal in oil. F0 values very near to or corresponding to 5 D, wherein D had been determined using -103 and not -104 spores, rendered the canned product microbiologically safe. Pt values
calculated using D values, found by the modified fraction negative method, were significantly high (P<0.05), as compared to those without modification, but not F0 in canned vegetables in brine. In curried vegetables, F0 as well as Pt values were high (P<0.01). For
canned vegetables, in which heat transfer was by convection, and in curried vegetables, in which heat transfer was by conduction,process time calculated by Ball's formula method, using revised fh/U:g values, were similar to those found by improved graphical method.