Heat distribution patterns in canned prawns
Heat distribution patterns in canned prawns
Date
1971
Authors
Rao, C.V.N.
Prabhu, P.V.
Journal Title
Journal ISSN
Volume Title
Publisher
All India Food Preservers' Association
Abstract
Temperature measurements were made with the aid of thermocouples located at different points in cans of size 301X 206, filled with cooked prawns in 3 per cent brine, during the sterilization process, to study the heat distribution patterns in the can. The slowest heating zone was found to lie midway between the geometric center and bottom of the can on the central longitudinal axis and the mechanism of heat transfer was predominantly convection type. The variation of heating parameters f and j (slope and lag factor) of the heating curve were studied at the geometric center and at the slowest heating point and with variation of retort temperature, initial temperature and size grade of the product. The F value (lethality of the process) was calculated by graphical and formula method (Ball and Olson) for the standard wet pack of medium grade cooked prawns.
Description
Keywords
Heat distribution, canned prawns, cooked prawns
Citation
Journal of Indian Food Packer 1971: 25(4), 20-24