Selection of variable retort temperature processes for canned salmon

摘要

Variable retort temperature processes (VRT), in which retort temperature is a function of time, were developed for sterilization of pacific salmon in 307 x 115 steel cans, with objectives of minimizing loss of quality criteria such as surface quality or thiamine, or minimizing process time, all while maintaining constant center-point lethality (F_o). A finite difference computer model of conduction within a finite cylinder was used to test different temperature-time profiles. Processes were constrained to include steam vent schedules and to exclude temperature decrease during the heating process as well as temperature modulation during cooling, thereby improving compatibility with typical salmon canning facilities.