Study on production of canned whole kernel corn
1991
Rasamee Supasri | Sukoncheun Srigam | Pornthip Charuenthammawat (Kasetsart Univ., Bangkok (Thailand). Institute of Feed Research and Product Development)
Canning experiment of brine-packed whole kernel corn in MG type 300*407 cans was conducted in a still retort. Tested fill weights of the kernel (250+-1 g) and packing medium (185+-1 g) gave the end product having head space 15/32 inch, total soluble solid 10 deg B, pH 6.12, total weight 501.2 g, net weight 432.9 g and drained weight 264.8 g representing 61.4 % of the can capacity. The slowest heating point of the product was tested for the 121.1 deg C (250 deg F) process and was found to locate along the geometrical line at the point of 3/4 inch or 20 mm above the base of the can. Differences of the product's initial temperatures between 41.3 and 69.0 deg C affected the slight differences (max. about 1 min) in processing times at any particular F0 values. Nevertheless, the increase in processing times from 10 to 19 min showed the adverse effect upon the product's color quality.
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Эту запись предоставил Kasetsart University