Establishing Thermal Processes for Products with Broken‐Heating Curves from Data Taken at Other Retort and Initial Temperatures

摘要

ABSTRACTHeat penetration data were obtained at high and low retort temperatures and at high and low product initial temperatures in two can sizes for five products displaying broken heating in a still retort. Extrapolation of data to a higher retort temperature was found to be an acceptable (conservative) practice for process establishment. For 300 × 400 cans of corn in brine predicted processing time was 9.7 min for a 128°C process on the basis of data obtained at 116°C. The actual required time was 8.5 min. Conversely, data extrapolated to a lower retort temperature were not acceptable. Initial temperature influenced processing times by as much as 50 for some products; the highest initial temperature intended for establishment of the process must be used for the heat penetration te