Heat Penetration Characteristics and Shelf-life Studies of Mushrooms in Brine Processed in Retort Pouches

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dc.contributor.authorChandrasekar, V.
dc.contributor.authorGopal, T.K.S.
dc.contributor.authorRai, R.D.
dc.date.accessioned2016-11-21T04:54:02Z
dc.date.available2016-11-21T04:54:02Z
dc.date.issued2004
dc.description.abstractWhite button mushrooms were washed, blanched and cut longitudinally into two halves. 100g mushroom halves was placed into each retort pouch and 90ml hot brine (2% salt, 0.1% citric acid) was added. Retort pouches (105mm thick) had an outer polyester layer 12.5mm), a middle aluminium layer (12.5mm) and an inner cast polypropylene layer (80mm); pouch size was 20 ¥ 16cm, seal size 10mm and lip size 4mm. Pouches were fixed with thermocouples for recording the core temperature of the mushroom pieces, using a data recorder and a computer. After sealing and over-pressure retorting at F0 = 9.6, the pouches were stored at the ambient conditions. The heat penetration parameters were calculated. The heating curve obtained was logarithmic in nature. Sensory evaluation of mushroom curry prepared from the stored mushrooms showed that the product had high acceptability (7.9 on a scale of 10) which reduced very slightly (to 7.5) during storage for 12 months. No deformity, leakage or spoilage was noticed and the product remained sterile and acceptable even after 12 months of storage at the ambient conditions (20–30°C). Copyright © 2004 John Wiley & Sons, Ltd.en_US
dc.identifier.citationPackaging Technology and Science 2004; 17: 213-217en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2366
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectmushrooms in brineen_US
dc.subjectretort pouchen_US
dc.subjectpackagingen_US
dc.subjectstorageen_US
dc.subjectheat penetration characteristicsen_US
dc.subjectpost-harvest technologyen_US
dc.titleHeat Penetration Characteristics and Shelf-life Studies of Mushrooms in Brine Processed in Retort Pouchesen_US
dc.typeArticleen_US
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