Determination of Thermal Processing Schedule of Canned Potato
2014
Azizi, Aslan
Application of thermal processing in canning not only destroys pathogenic microorganism but also retains food values of the canned products, like vitamins and some proteins. The most important factors in study of thermal processing are time and temperature .Important factors in calculation of thermal processing are the media of heating, period of heating, incubation time and rate of heat penetration. This work is dedicated to isolation and identification of most heat resistant microorganism isolated from potato. Results showed that isolated microorganism was anaerobic and heat resistant. Considering the results of cultural, morphological and biochemical characteristic and according to Bergs Manual the possibility of isolated microorganism being clostridia species was evident. The heat resistance of the spores of this microorganism in capillary tube heated in potato, D 121 was 1.42 min with Z of 11.1. Heat penetration and cold point in A1Tall can for potato was calculated. The processing time for A1Tall canned potato was calculated as 47 minutes.
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