Ready to Eat Cassava (Manihot esculenta crantz) in See Through Retort Pouch and Its Storage Stability

Abstract

Thermal processing of cassava packed in see through retort pouch (polyester coated with Silicon dioxide/nylon/cast polypropylene) was done using still water spray retort. Heat penetration characteristics were studied and shelf life was determined. Earlier studies were conducted for developing ready to eat cassava in brine, packed in High Impact Poly Propylene trays and thermally processed. The results revealed the leaching of amylose from cassava into the brine that lead to formation of turbidity in brine and made the product soft and thereby unacceptable. The product had a shelf life of only 75 days. The present study aimed to improve the shelf life of the product by thermally processing cassava as a solid pack with curcumin added to it to provide a colour that is stable even after thermal processing. Cassava vacuum packed in see through retort pouches were thermally processed at 121.1 °C to an F 0 value of 8.97 min. The product stored at ambient temperature (28 ± 2 °C) was found to have a shelf life of 12 months.

CIERMMI Women in Science Biological, Humanities and Social Sciences

“…The ratio f_h⁄U was different for HA with respect to HN and HC, this value decreases when the Fprocess increase, the values obtained for this parameter (Table 2) are greater than the value of f_h⁄U=0.8 for a holding time at 5 min with which a value of Fprocess = 4.4 min was obtained; a value of 1.41 is reported for f_h⁄U in tuna in brine (Bindu & Srinivasa Gopal, 2008). A study on heat penetration characteristics of cassava found values of jh 1.91 and f_h⁄U 2.06, similar to those obtained in Table 2 (Dinakaran et al, 2017). Since the thermal death time is the time corresponding to a theoretical thermal process, carried out at constant temperature, generates the same degree of destruction as the real process in which the temperature of the food is not usually constant, this value at a specific point of the food can be calculated by the change in the concentration of the microorganism at that point, Frequerido, or by the change in temperature at that point from the beginning to the end of the treatment, Fprocess.…”

Design of a thermal process applied to hummus (chickpea) dip

“…The ratio f_h⁄U was different for HA with respect to HN and HC, this value decreases when the Fprocess increase, the values obtained for this parameter (Table 2) are greater than the value of f_h⁄U=0.8 for a holding time at 5 min with which a value of Fprocess = 4.4 min was obtained; a value of 1.41 is reported for f_h⁄U in tuna in brine (Bindu & Srinivasa Gopal, 2008). A study on heat penetration characteristics of cassava found values of jh 1.91 and f_h⁄U 2.06, similar to those obtained in Table 2 (Dinakaran et al, 2017). 8.4 ± 1.2 a 7.6 ± 0.3 b 9.5 ± 1.8 c 𝑗 ℎ (min)…”

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

“…F 0 value of 7 was the optimum for the product with a shelf life of 75 days for the product. To get the longer shelf-life time, Dinakaran et al [2] used Curcumin addition and found that the F 0 value was 8.97 minutes with a shelf life of 12 months under ambient temperature. Mugale et al [3] were also study sterilization of Eel Curry in a four-layered laminated retort pouch consists of 12-micron polyester/9 micron aluminum foil/5 micron nylon/70 micron cast polypropylene with the size of 150 x 200 mm using steam air retort at 121°C.…”