Effect of Rotation on Process Time of Thermally Processed Mackerel in Oil in Aluminum Cans

Abstract

This study was conducted to standardize the optimum processing condition for thermal processing of mackerel in refined groundnut oil in aluminum cans. The standardization of the product was carried out in still retort at 121.1C at three different Fo (accumulated lethality) values, i.e., 5, 7 and 9. The total process times required to reach the Fovalues 5, 7 and 9 were 34.06, 41.29 and 45.09 min, respectively. The Fo9 was selected for further rotation studies based on sensory analysis and sterility test. Rotation was carried out at 2, 4 and 6 rpm and resulted in the reduction in the process time to 42.08, 41.38 and 38.22 min, respectively, for the same lethality compared to 45.09 min in stationary retort. The cook value also reduced with increase in the rotational speed. PRACTICAL APPLICATIONS The present work was carried out to standardize the optimum thermal processing parameters for mackerel in oil medium in aluminum cans and to study the effect of rotation on process time. The standardization of process parameters will help the processors to directly implement in commercial retort operation. The longer duration of thermal processing leads to the deterioration of product quality. Reductions in process time will have an advantageous effect on the sensory and nutritional qualities of thermally processed fish products. The reduction of process time can be achieved by rotating the content of canned product during processing. In rotational study, it has been observed that the total process time could be reduced to 6 min compared to the stationary retort sterilization process at a given temperature and Fo value. This will help the processes to minimize the energy consumption for thermal processing and to produce better quality products.

Effects of Packaging Geometry on Heat Penetration Time in Retortable Semi-Rigid Plastic Trays

“…There was, however, a difference (P<0.05) for average time to maximum temperature for 6 RPM versus 11 RPM, with the higher rotational speed resulting in a shorter average time ( Figure 5). This effect was observed in other published research where an increase in speed of rotation led to an overall reduction in total process time for a product that had broken heating characteristics (Bindu and Srinivasa Gopal, 2008;Ansar Ali et al, 2008). Additionally, Rattan and Ramaswamy (2014) also found a significant relationship between lethality level, rotational speed, color, and texture differences.…”

The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions

“…These results agree with previous research about oscillating motion increasing the average heating slope and decreasing processing time compared to static mode (Trevino ). Several comprehensive studies have shown that reciprocating agitation can reduce process times and increase the rate of heat penetration when used during in‐container processing (ALI and others ; Singh and others , ). Specifically, within the 9 different treatment combinations there was a significant difference between both motions in LV‐MRA, LV‐HRA, and MV‐HRA ( P < 0.05; Table ).…”