EFFECT OF FILL WEIGHT ON THE F-VALUE DELIVERED TO TWO STYLES OF GREEN BEANS PROCESSED IN A STERILMATIC RETORT

Autor:	A. T. Jones, I. J. Pflug, R. Blanchett
Rok vydání:	1980
Předmět:	law Cooker Food science Suspension (vehicle) Retort Food Science law.invention Mathematics
Zdroj:	Journal of Food Science. 45:217-220
ISSN:	1750-3841 0022-1147
Popis:	The effect of fill weight on the F-value delivered to two different styles of green beans heated in a FMC Sterilmatic processing continuous cooker/cooler was evaluated biologically as a function of container fill weight. Four different fill weights of each product, French-style and l-inch cut green beans, were evaluated. All tests were carried out at least two times. F-values were measured using biological indicator units (BIU) filed with a suspension of BaciNus stearothermophilus spores and calibrated at 121.0°C. The F(250° F)-value decreased 2–3 min when the fill weight in 300 × 406 cans was increased from 11.5 to 13.0 oz.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f214e49fd335834fa0f3eef22e66786e https://doi.org/10.1111/j.1365-2621.1980.tb02579.x Zobrazit plný text záznamu Plný text