Heat penetration attributes of milkfish ( Chanos chanos ) thermal processed in flexible pouches: a comparative study between steam application and water immersion

摘要

Abstract The difference in the heating penetration characteristics of product processed in retort by steam?￠????air application and water immersion was studied. Fresh milkfish ( Chanos chanos ) packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F 0 value of 7.77 at 121.1???°C. Heat penetration values were recorded for each minute of processing with the aid Ellab (TM 9608, Denmark) temperature recorder. Retort come up time to achieve 121.1???°C was observed to be less in steam?￠????air which invariably led to a lower Ball's process time (B) and the total process time (T) observed in steam?￠????air as compared to water immersion. Obtained data were plotted on a semi-logarithmic paper with temperature deficit on x -axis against time on the y -axis.