Variable Retort Temperature Profiles for Canned Papaya Puree
2016
Avila‐Gaxiola, Evangelina | Delgado‐Vargas, Francisco | Zazueta‐Niebla, Jorge | López‐Angulo, Gabriela | Vega‐García, Misael | Caro‐Corrales, Jose
Constant retort temperature (CRT) processes for thermally treated foods are usually time‐consuming and have drastic impact on food quality. Variable retort temperature (VRT) processes may decrease the processing time and may retain better the food nutritional quality. Five isolethal profiles (one CRT and four VRT) for preparing papaya puree (pH 3.8) were designed using pectin methyl esterase as the target enzyme for thermal processing, and their effect on the puree quality was evaluated. The objective was to compare these profiles based on processing time, vitamin C retention, consistency index and color. The VRT isolethal profiles reduced the processing time up to 33.3% compared with CRT, whereas vitamin C, consistency index and chroma were retained up to 65, 71 and 89%, respectively, compared with fresh puree. The best resulting treatment was a VRT upstairs profile (75C/19 min, 80C/8.5 min, 90C/10.7 min and 6C/20.8 min). The results show that the use of VRT profiles allows retaining the nutritional quality of canned papaya puree. PRACTICAL APPLICATIONS: This research explored the use of variable retort temperature to increase product quality and improve processing time in canning of papaya puree. In an upstairs profile, 65% of vitamin C was retained compared with fresh product. The results would be useful for canning of conduction‐heated foods.
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