Significance of air removal in institutional size retortable pouches Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/c821gm85q

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  • The effect of entrapped air content on heat penetration characteristics in institutional size retortable pouches packed with pears and green beans was investigated. In addition, products processed in pouches and in number 10 cans were compared using several indices of quality (color, texture, total phenolics, ascorbic acid) and sensory panel evaluations. Heat penetration studies were conducted in an FMC Laboratory Retort. Pouches were placed in horizontal orientation, using both constrained and restrained racking methods. For green beans, a retort temperature of 121°C and 0.68 Atm (25 psig) overriding pressure, of steam and air, were used for processing. For pears a retort temperature of 98°C and 0.68 Atm (10 psig) overriding pressure, of air, were used. For both products, thermal processing times were found to increase approximately 15 % for each 100 milliliter increase in entrapped air content, under constrained conditions. When restrained the increases were much larger. A Stock Rotomat laboratory retort which allowed the pouches to be rotated was also used. Two studies were done: first, pouches were rotated at 15 rpm, second, they were still retorted in vertical orientation. When rotated, the processing times were about one-third those obtained in the FMC retort. When the pouches were processed in vertical orientation little change in process time was noticeable even with large amounts of air, entrapped within the pouch. Color of samples was measured by reflectance to obtain Hunter values. An Allo-Kramer shear press was used to measure the texture or firmness of both pears and green beans. Total phenolics were measured using the Folin-Ciocalteu method. The results showed that pears processed in the presence of air will darken. In comparing products from retortable pouches with those from number 10 cans which had been processed from the same processing lot of raw product, it was found that generally the canned products were better than those processed in the pouch, however differences were slight. Results of this study suggested that in order to obtain a better product from institutional size retortable pouches it is necessary to minimize the amount of air entrapped within the pouch.
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