Heat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speeds

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dc.contributor.authorBindu, J.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2013-12-24T06:01:08Z
dc.date.available2013-12-24T06:01:08Z
dc.date.issued2008
dc.description.abstractYellowfin tuna (Thunnus albacares) steaks were light smoked using coconut husks and packed in indigenously developed retort pouches of size 17 cm * 11 cm, having a configuration of 12.5 micro meter polyester/12.5 micro meter aluminium foil/80 micro meter polypropylene. Hot refined sunflower oil and 2% brine solution were used as the filling medium. Processing was done to an Fo value of 10 in an overpressure autoclave with a facility for rotation. Heat penetration characteristics of the product were studied using an Ellab CTF 9008, an Fo-cum-cook value integrator. Different batches of tuna were processed in oil and brine media to an Fo value of 10 at 2, 4, 6 and 8 rpm, and compared the results with that obtained from a stationary retort. Increase in speed of rotation gave reduction in total process time and a lower cook value. Heat penetration was lowest for the stationary retort and increased with the speed of rotation in both the oil and brine media. Heat penetration was faster in the brine medium for the same rotation speed and stationary retort when compared with that in the oil medium.en_US
dc.identifier.citationJournal of Food Processing Preservation 2008: 32, 231-246en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1075
dc.language.isoenen_US
dc.publisherWilleyen_US
dc.subjectSmoked tunaen_US
dc.subjectretort pouchen_US
dc.subjectrotational speeden_US
dc.titleHeat penetration characteristics of smoked tuna in oil and brine in retort pouches at different rotational speedsen_US
dc.typeArticleen_US
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