Heat Penetration in Canned Mussels during Agitated Retorting

Autor:	C. E. Del Valle, C. L. Soule, M. R. Casales
Rok vydání:	1988
Předmět:	Brine Chemistry law Heat penetration Thermodynamics Rotational speed Composite material Transient temperature Retort Food Science law.invention
Zdroj:	Journal of Food Science. 53:4-5
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1988.tb10164.x
Popis:	Heat penetration to cans of mussels in brine processed in an agitating retort was studied. The heating lag factor, j, and the time for the heating curve to traverse a log cycle, fh, as a function of the rotational speed, the headspace presence, and the come-up time were determined. Heat penetration rates increased with end-over-end rotation at low rotational speeds. The presence of headspace produced significant improvements in heat penetration. Transient temperature profiles for this product were relatively short; therefore, improvements in heat penetration would only be significant when retort come-up times are short.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e834efb805235e9bbb8df79639309059 https://doi.org/10.1111/j.1365-2621.1988.tb10164.x Zobrazit plný text záznamu Plný text