Determination of thermal process schedule for Totapuri mango.

The values for thermal inactivation of pectinesterase (PE) in Totapuri mango syrup homogenate are F (18.56; 208.8) = 1.00 and D (21.4; 208.8) = 0.456 at pH 3.6. The F value is equivalent to 2.19 D. In commercial canning a 3 D process is recommended which is adequate to inactivate the PE, the natural microflora consisting of Gram-positive and Gram-negative nonsporulating rods and cocci, and the test organism Clostridium pasteurianum which is able to grow in mango preparations at pH 3.8 and above. Bacillus coagulans which causes flat-sour spoilage does not grow in mango preparations. Process times calculated by the graphical method are compared with the values found by formula method using 6 different procedures. Process requirements under different initial and processing temp. are given.