EFFECT OF FILL WEIGHT ON THE F‐VALUE DELIVERED TO TWO STYLES OF GREEN BEANS PROCESSED IN A STERILMATIC RETORT

摘要

ABSTRACTThe effect of fill weight on the F‐value delivered to two different styles of green beans heated in a FMC Sterilmatic processing continuous cooker/cooler was evaluated biologically as a function of container fill weight. Four different fill weights of each product, French‐style and l‐inch cut green beans, were evaluated. All tests were carried out at least two times. F‐values were measured using biological indicator units (BIU) filed with a suspension of BaciNus stearothermophilus spores and calibrated at 121.0°C. The F(250° F)‐value decreased 2–3 min when the fill weight in 300 × 406 cans was increased from 1