Effect of rotation on the heat transfer characteristics and texture of canned skipjack tuna in tin-free steel cans

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dc.contributor.authorXavier, K.A.M.
dc.contributor.authorSreenath, P.G.
dc.contributor.authorSil, S.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorBindu, J.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2013-12-20T09:27:20Z
dc.date.available2013-12-20T09:27:20Z
dc.date.issued2008
dc.description.abstractHeat transfer characteristics of Tuna (Katsuwonus pelamis) in indigenous polyester coated easy open-end tin free steel cans processed in rotary retort were studied at different rotational speeds. Precooked tuna meat was processed in groundnut oil medium to an F sub(o) value of 10 minutes and the effects of rotation were compared with a Stationary retort. Heat penetration data were recorded using Ellab TM 9608 Temperature recorder cum process value integrator. The study reveals that rotation decreases the heating rate index to 25%. Cook value reduced to 11.51-17.46% during rotation. Total process time also reduced when subjected to rotation, but the magnitude of reduction in processing time decreased with increase in speed of rotation. Textural parameters like hardness, cohesiveness, springiness and chewiness are also increased during rotation due to less process time and faster heat penetration.en_US
dc.identifier.citationFishery Technology 2008: 45(1), 55-62en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1038
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectSkipjack tunaen_US
dc.subjecttin free steel canen_US
dc.subjectheat penetrationen_US
dc.subjectcook valueen_US
dc.subjecttexture profile analysisen_US
dc.titleEffect of rotation on the heat transfer characteristics and texture of canned skipjack tuna in tin-free steel cansen_US
dc.typeArticleen_US
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