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  • 1
    Electronic Resource
    Electronic Resource
    Heating Characteristics of Homogeneous Milk-Based Formulas in Cans Processed in an Agitating Retort (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milk-based formulas with proximate analyses similar to infant formulas were heated to determine influence of headspace, reel speed, solids content, and consistency on Fo. Concentrations with 12.5, 25, and 30% solids were heated in three can sizes. Increasing Steritort rpm from 3.4 to 10.9 for 307 × 710 cans (12.5% solids) had greatest effect; the Fo increased from 9.8 to 12.3. The same increase in rpm for a continuous retort would reduce Fo from 9.8 to 2.0 because of reduced processing time. Solids content and consistency influenced heating, but variations in consistency of a given concentration had no measurable effect on Fo. Headspace influenced heating for each concentration, but was not as critical as for more viscous products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13311.x
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  • 2
    Electronic Resource
    Electronic Resource
    Prediction of Come-Up Time Correction Factors for Batch-Type Agitating and Still Retorts and the Influence on Thermal Process Calculations (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A come-up time correction factor of 42% has been traditionally accepted for thermal processing, and was found to be applicable for model foods heated in cans in a Steritort and a still retort when the retorts were heated to processing temperature with a constant rate of temperature rise. Correction factors were larger when both retorts were heated with an initial rate of temperature rise faster than linear heating. A 77% correction factor was measured during Orbitort processing, and was more conservative for predicting processing time than assuming 42%. Product initial temperatures of 70 and 160°F resulted in correction factors of 70 and 45% when the still retort was heated linearly, and reached 83 and 69% with normal venting. The experimental procedure for predicting the come-up factor does not require instantaneous retort heating as a baseline for comparison.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09214.x
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  • 3
    Electronic Resource
    Electronic Resource
    HEATING CHARACTERISTICS OF CREAM-STYLE CORN PROCESSED IN A STERITORT: EFFECTS OF HEADSPACE, REEL SPEED AND CONSISTENCY (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The heat penetration factors (fh and j) and sterilization value (Fo) for cans of cream-style corn heated in an FMC Steritort were determined from time-temperature data as a function of container head-space, reel speed, and product consistency. Four commercial instruments were used to measure product consistency. For commercially prepared cream-style corn in 303 × 406 cans, headspace (or fill weight) is the most critical of these parameters. Sterilization values that ranged from 39 to 78 min for 1/4 in. gross headspace were reduced to less than 1 min when the headspace bubble was eliminated. Positive headspacing devices or net-weight sensors are recommended for control of product lines. Other parameters that significantly influence the degree of agitation induced within the can are rotational speed of the cooker and product consistency. At low reel speeds or high product consistencies, sterilization values decrease dramatically.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08513.x
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  • 4
    Electronic Resource
    Electronic Resource
    APPARATUS FOR MAINTAINING HOLDING TEMPERATURE WHILE SERVING CAFETERIA ROUNDS OF BEEF (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02278.x
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  • 5
    Electronic Resource
    Electronic Resource
    HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The sterilization value (Fo) and heat penetration factors (fh and j) were determined from time/temperature data as a function of container headspace, reel speed, and product consistency for cans of condensed cream of celery soup heated in an FMC Steritort. The product was formulated in the laboratory, and water was added to control consistency. Two commercial instruments were used to measure product consistency. Fill weight (headspace) was the most critical processing parameter for the simulated Sterilmatic (individual-serving-size cans) and Orbitort (institutional-size cans) processes. As the headspace bubble was eliminated, the product was heated by conduction in a manner similar to a still process. The degree of agitation of the product was also directly affected by reel speed and consistency. The integrated sterilization value (IS) was determined from the spore count reduction technique of process determination for selected processes and normally exceeded Fo. The difference was as much as 6.9 min in the 603 × 700 can.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07468.x
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  • 6
    Electronic Resource
    Electronic Resource
    Comparison of Sterilization Values from Heat Penetration and Spore Count Reduction in Agltating Retorts (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sterilization values from heat penetration (Fo) and spore count reduction (IS) were simultaneously measured in 7% food starch heated in 300 × 404 cans in an agitating retort. Thermal inactivation of the spores of Bacillus stearothermophilus was characterized by a 4 min lag period, a D121.1 of 2.5 min, and a z of 8.2C°. Differences between IS and Fo were influenced by retort temperature, lag in inactivation, and z-value, for Fo values from 5 to 15. IS was generally higher than Fo for retort temperatures above 121.1°C. F values using the z of 8.2°C compared favorably to IS (corrected for the inactivation lag period) for retort temperatures between 115.0° and 126.1°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11160.x
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  • 7
    Electronic Resource
    Electronic Resource
    Thermal Processing Retortable Plastic Containers with Metal Lids in Steam and Water with Comparisons to Metal Cans (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Comparative heating studies were conducted for three products in 211 × 214 retortable plastic containers with double-seamed metal lids and in similar sized 211 × 300 metal cans. Plastic cans heated slower than metal cans in both steam and water. Orientation of the metal lid (up or down) influenced heating and the location of the slowest-heating zone. For corn in brine heated in steam, Fo values for the heating portion of the process were 6.5, 4.2, and 5.0 using the metal can, and the plastic cans oriented with lid up and lid down, respectively. Similar differences were obtained for cans of water and a conduction-heating product. The heating medium and headspace in the container only slightly influenced the Fo value delivered by the thermal process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07865.x
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  • 8
    Electronic Resource
    Electronic Resource
    Establishing Thermal Processes for Products with Straight-Line Heating Curves from Data Taken at Other Retort and Initial Temperatures (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Heat penetration data were obtained at high and low retort temperatures (RTs) and at high and low product initial temperatures in two can sizes for food products displaying straight-line heating curves in an agitating retort. The extrapolation of data to other RTs was found to be a safe practice for products heating with conduction or significant induced convection. Extrapolating to lower RTs for intermediate viscosity products slightly underpredicted required processing times. The effect of initial temperature was consistent with that found in a previous study for broken-heating products in a still retort, in that heat penetration tests conducted at different initial temperatures can have a significant influence on process establishment, depending on the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07939.x
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  • 9
    Electronic Resource
    Electronic Resource
    Estimating Cooling Process Lethality for Different Cooling j Values (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooling lethalities were determined using Ball's formula method and other lethality evaluation equations for fc from 10–120 min, jc of 0.25–2.21, L/D geometry values of 0.25–2.0, and the difference between final heating and cooling temperatures of 72.2–111.1°C. For jc &lt 1.35 the Ball method overestimated the cooling lethality (〉42% for jc=1). For fc of 35–130 min and jc 〉 0.7, all but one of the models that account for variable jc were conservative in estimating cooling lethality and underestimated lethality as jc increased above 1.41. The proposed modified hyperbolic function estimated conservative cooling lethalities over the entire range of fc and jc values studied and was 60% more accurate in estimating actual lethality than the next best conservative method at jc= 2.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb14642.x
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  • 10
    Electronic Resource
    Electronic Resource
    Heating Characteristics of Ravioli in Brine and in Tomato Sauce Processed in Agitating Retorts (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ravioli in brine and in tomato sauce was processed in two agitating retorts to determine the heating lag within the ravioli and other critical parameters influencing sterilization. For 603 × 700 cans of ravioli in brine in a batch retort, ravioli fill was most significant. Increasing ravioli count from 100 to 130 decreased F, by 4.6. Spore count reduction and heat penetration conducted in the can and in a water bath indicated the F, in the ravioli was 4.6–8.5 less than in the brine. For 300 × 407 cans of ravioli in tomato sauce in a continuous retort, one significant factor was sauce consistency. The heating rate increased from an fb of 45.9 with full-strength sauce (2600 cps) to broken heating with an f2 of 14.9 when the sauce was diluted with water (280 cps).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13803.x
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