Effect of rotation on the heat penetration of thermally processed tuna (thunnus albacares) in oil in aluminium cans

dc.contributor.author	Ali, A.A.
dc.contributor.author	Sudhir, D.
dc.contributor.author	Gopal, T.K.S.
dc.date.accessioned	2013-12-20T09:16:01Z
dc.date.available	2013-12-20T09:16:01Z
dc.date.issued	2005
dc.description.abstract	Tuna packed in oil medium was processed in aluminium cans to a Fo value of 10. Heat penetration characteristics were determined by processing to a Fo value of 10 in a rotary retort and comparing the results with the values from a stationary retort. Rotation of the cans has an effect on heat penetration in the thermally processed fish products. For studying the changes in heat penetration during rotation, tuna in oil was packed in aluminium cans (301X203) and subjected to different rotational speeds (2 rpm, 4 rpm, and 6 rpm) during thermal processing to the same Fo value of 10 by rotating the cage of the overpressure autoclave. For the same Fo value of 10 although there was a reduction in process time up to 6 rpm, the reduction in process time beyond 2 rpm was less significant.	en_US
dc.identifier.citation	Fishery Technology 2005: 42(1), 55-60	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1035
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists(India),Cochin	en_US
dc.subject	Aluminium cans	en_US
dc.subject	heat penetration	en_US
dc.subject	thermal processing	en_US
dc.title	Effect of rotation on the heat penetration of thermally processed tuna (thunnus albacares) in oil in aluminium cans	en_US
dc.type	Article	en_US

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