The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions

The objectives of this work were to determine the effect of 3 levels of residual air and 2 different retort motions on the value of the average heating slope of the rate of heat penetration of 3 different viscosities of a food simulant in flexible retort pouches. Pouches were thermally processed in...

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Veröffentlicht in:	Journal of food science 2018-04, Vol.83 (4), p.922-928
Hauptverfasser:	MacNaughton, Mollye S., Whiteside, William S., Rieck, James R., Thomas, Ronald L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Air critical factors Food Food Analysis Food Handling - methods Food Packaging - methods Food Preservation - methods Food processing Food production Food-Processing Industry - methods Heating heating penetration Hot Temperature Humans Penetration pouches residual air retort Viscosity Water
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