Heat distribution patterns in canned prawns

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dc.contributor.authorRao, C.V.N.
dc.contributor.authorPrabhu, P.V.
dc.date.accessioned2014-02-19T10:50:21Z
dc.date.available2014-02-19T10:50:21Z
dc.date.issued1971
dc.description.abstractTemperature 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.en_US
dc.identifier.citationJournal of Indian Food Packer 1971: 25(4), 20-24en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1548
dc.language.isoenen_US
dc.publisherAll India Food Preservers' Associationen_US
dc.subjectHeat distributionen_US
dc.subjectcanned prawnsen_US
dc.subjectcooked prawnsen_US
dc.titleHeat distribution patterns in canned prawnsen_US
dc.typeArticleen_US
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