Heat penetration characteristics of mushroom curry packed in retort pouch

摘要

White button mushrooms (Agaricus bisporus) in curry, packed in retort pouches were heat-processed in a pressurised autoclave. Retort pouches (105 mu thick) used had an outer polyester layer (12.5 mu), a middle aluminum layer (12.5 mu) and an inner cast polypropylene layer (80 mu); size 20 cm X 16 cm; seal size 10 mm and lip size 4 mm. Adequate number of pouches were fixed with glands to insert the thermocouples for recording core temperature of mushrooms using data recorder and computer connected toeach other. The mushroom curry was heat-processed to F_0 value of 10.3 (time in minutes at 121 deg C) and heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature and the processed mushrooms were free of bacterialcontamination and had desirable sensory attributes. The pouches withstood the pressure and temperature of the retort without delaminating, shrinking or wrinkling and the curried mushroom was found to be sterile over a one year storage period.