Determination of thermal processing of canned baby corn
1991
Kulvadee Trongpanich | Kanchanich Vachanavinich | Urai Paowsungtong (Kasetsart Univ., Bagnkok (Thailand). Inst. of Food Research and Product Development)
Thermal processing of canned baby corn was studied. Micrococcus varians was the most heat resistance microorganism found in the under-processed samples; with posed the Z value of 32 and F32 250-9.74-9.76 min. If the initial heating temp, (Tih) of the canned baby corn filled in 0.1 % brine not less than 163.35 deg F and the slope of heating curve (fh) not more than 6.1 min., the operator's process time (Pt) at 250 deg F would be 15 min (or B-16.6 min). And if the Tih of the canned baby corn filled in water not less than 175.2 deg F with the fh not more than 6.1 min., the Pt was equal to 14 min. (or B-15.6 min.) at 250 deg F.
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