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A SIMPLIFIED METHOD FOR AGITATION PROCESSING OF CANNED FOODS

机译:A SIMPLIFIED METHOD FOR AGITATION PROCESSING OF CANNED FOODS

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摘要

ABSTRACTA simple method of agitating cans to cause rapid heat penetration during thermal processing in retorts has been developed. Cans are oscillated in a circular path in such a way that can orientation remains fixed. The effectiveness of this method was tested with bentonite mixtures in 603 × 700 cans with different oscillating radii, headspaces, viscosities and can orientations. Heating time of 5 bentonite mixture was reduced from 360 min to less than 10 min. Although comparable heating rates were achieved with end‐overend rotation, circular oscillation required only a 1/2–3/4 in. radius and caused lower inertia forces. These features make this method readily adaptable to conventional retort sys

著录项

  • 来源
    《journal of food science》 |1977年第1期|265-268|共页
  • 作者

    P. PARCHOMCHUK;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 英语
  • 中图分类
  • 关键词

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