Performance of aluminium trays for sterilized products

Ortiz, Sylvio Alves; Alves, Rosa Maria Vercelino; Oliveira, Léa Mariza de; Anjos, Valéria D; Gonçalves, Jose Ricardo Barbosa

doi:10.1002/pts.2770080202

Cited by 5 publications

(4 citation statements)

References 1 publication

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“…Various researchers have reported the reduction in process time with the increase in rotation (Hersom and Hulland 1980;Knap and Durance 1998). Ortiz et al (1995) reported the reduction of sterilization time by approximately 50% in agitated products compared to stationary retorted products. Ali et al (2006) reported the reduction of process time with the increase in rotation of retort for tuna in oil medium processed in retortable pouches.…”

Section: Introductionmentioning

confidence: 99%

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

Ali

Sudhir

Mallick

et al. 2008

J Food Process Engineering

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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.

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Section: Introductionmentioning

confidence: 99%

“…Various researchers have reported the reduction in process time with the increase in rotation (Hersom and Hulland 1980; Knap and Durance 1998). Ortiz et al. (1995) reported the reduction of sterilization time by approximately 50% in agitated products compared to stationary retorted products.…”

Section: Introductionmentioning

confidence: 99%

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

Ali

Sudhir

Mallick

et al. 2008

J Food Process Engineering

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“…The current study was conducted with a medium-low viscosity product, 12 cm on the Bostwick. Another study stated that rotary motion during thermal processing was more effective than stationary processing for high viscosity products, reducing processing time by approximately 50% (Ortiz, Alves, de Oliveira, de Almeida Anjos, & Goncalves, 1995).…”

Section: Difference Between Motions (Average Slope Of Heating Curves)mentioning

confidence: 99%

The effects of static, oscillating, and oscillating with dwell time retort motions on the rate of heat penetration of a food simulant processed in a pouch

MacNaughton

Whiteside

Rieck

et al. 2017

J Food Process Preserv

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The objective of this work was to study the effect of three different retort motions on the rate of heat penetration in pouches. Pouches were processed in a water spray batch retort system using static, oscillating continuously at a speed of 10.5 rotations per minute (RPM) with an angle of 15 degrees, and oscillating at 10.5 rpm at a 15 degree angle with a 15-s hold. There was no difference in the rate of between static and oscillating processes (p > .05). There was a difference in the between static and oscillating with a hold processes (p < .05). At a 90% confidence interval, there was also a difference between the rate of heat penetration between the oscillating and oscillating with a hold processes (p > .05, p 5 .056). The location of the pouches on the retort rack did not influence the rate of heat penetration within the three methods or between the three methods (p > .05). Practical applicationsDespite novel technological developments for creating sterile shelf stable products, thermal processing is still the most reliable method. Creating innovation within thermal processing by using different methods of motion to create faster heating profiles can improve the quality of products.This research can be used for optimizing retort processes for food products in pouches. Processing with motion has been seen to reduce the processing time which can increase nutrient retention, reduce thermal abuse, and ultimately save money and increase production. Retort food manufacturers can use oscillating and hold motion to make higher quality products in less time than static motion.

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“…Reduction in process time will have an advantageous effect on the sensory and nutritional qualities of thermally processed fish products. Rotary thermal processing was found to be more advantageous than stationary thermal processing, mainly for a high viscosity medium as it reduced sterilization time by approximately 50% (Ortiz et al, 1995). Rotation of the cage of the retort has a positive effect on the heat penetration in retort pouches during thermal processing.…”

Section: Introductionmentioning

confidence: 99%

Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches

Ali

Sudhir

Gopal

2005

Int J of Food Sci Tech

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Tuna in oil was processed in retort pouches (20 · 17 cm) to a, F 0 value of 10. Heat penetration characteristics were determined using a rotary retort to an F 0 value of 10 and the results compared with a stationary retort. For studying the changes in heat penetration during rotation, tuna in oil was packed into retort pouches, subjected to different rotation speeds (2, 4 and 6 r.p.m.) and thermally processed to the same F 0 value. For the same F 0 value of 10, although there was a reduction in process time with increasing rotation speed up to 6 r.p.m., the magnitude of the reduction in processing time decreased with increase in speed of rotation. However up to 2 r.p.m. there was a considerable reduction in process time.

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Performance of aluminium trays for sterilized products

Cited by 5 publications

References 1 publication

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

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

The effects of static, oscillating, and oscillating with dwell time retort motions on the rate of heat penetration of a food simulant processed in a pouch

Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches

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