The effects of static, oscillating, and oscillating with dwell time retort motions on the rate of heat penetration of a food simulant processed in a pouch

摘要

The objective of this work was to study the effect of three different retort motions on the rate ofrnheat penetration in pouches. Pouches were processed in a water spray batch retort system usingrnstatic, oscillating continuously at a speed of 10.5 rotations per minute (RPM) with an angle of 15rndegrees, and oscillating at 10.5 rpm at a 15 degree angle with a 15-s hold. There was no difference inrnthe rate of between static and oscillating processes (p>.05). There was a difference in the betweenrnstatic and oscillating with a hold processes (p<.05). At a 90% confidence interval, there was also arndifference between the rate of heat penetration between the oscillating and oscillating with a holdrnprocesses (p>.05, p=.056). The location of the pouches on the retort rack did not influence thernrate of heat penetration within the three methods or between the three methods (p>.05).