Thermal processing of suspended food particles in cans with end-over-end agitation

Knap, Rafal P; Durance, T.D.

doi:10.1016/s0963-9969(99)00037-x

Cited by 13 publications

(7 citation statements)

References 23 publications

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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.…”

Section: Introductionmentioning

confidence: 99%

“…One of the methods adopted for reducing the process time is the addition of nisin. As the addition of chemicals is not preferred, the contents can be agitated by rotating the retort, which increases the heat transfer, thereby reducing the process time (Hersom and Hulland 1980;Knap and Durance 1998). Clifcorn et al (1950) studied the relation between the speed of agitation and rate of heat penetration in canned foods.…”

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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“…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.…”

Section: Introductionmentioning

confidence: 99%

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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show abstract

“…The conventional methods for the agitation of liquid and semi-liquid foods are axial rotation and endover-end (EOE) rotation (Knap and Durance 1998). It has been shown that EOE rotation is an effective means of improving the rate of heating because the air contained by headspace provides mixing of the product, which may reduce the required sterilisation time by up to 40% (Eisner 1988).…”

Section: Shaka Technologymentioning

confidence: 99%

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Rosnes

Skåra

Skipnes

2011

Food Bioprocess Technol

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“…axial rotation) or in vertical position (called 'end-over-end (EOE)' rotation). EOE rotation significantly improves the mixing, turbulence and heat transfer rates due to the movement of the head-space bubble in the container (Abbatemarco & Ramaswamy, 1994;Knap & Durance, 1998). New approaches such as variable retort temperature (VRT) are gaining attention which improve both the economy and quality of thermally processed foods (Durance, 1997).…”

Section: Introductionmentioning

confidence: 99%

Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization method

Kaluri

Basak

2013

Innovative Food Science & Emerging Technologies

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Thermal processing of suspended food particles in cans with end-over-end agitation

Cited by 13 publications

References 23 publications

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

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization method

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