Flexible Packaging for Thermoprocessed Foods

Lampi, Rauno A.

doi:10.1016/s0065-2628(08)60330-4

Cited by 37 publications

(23 citation statements)

References 19 publications

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“…There is a significant reduction in tensile, tear, % elongation and seal strength after retort processing. Our results accordance with other authors [18], the reduction in these properties may be due to heat induced changes in the polymer matrix. Further, there were no significant changes in gas and water vapour transmission rates before and after processing.…”

Section: Resultssupporting

confidence: 93%

Development and Evaluation of Shelf Stable Retort Pouch Processed Readyto- Eat Tender Jackfruit (Artocarpus heterophyllus) Curry

C¹

2013

J Food Process Technol

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Ready to Eat (RTE) tender Jackfruit curry was prepared and processed by using steam air retort with an overriding pressure of 15 lbs. The cumulative lethality value was 6.0 with a total processing time of 45 minutes. The tender jack fruit curry was stored under ambient (27 -30°C). The samples were analyzed for changes in moisture, fat, free fatty acids, peroxide value, microbiological and texture, sensory quality attributes. The hardness of the tender jack fruit was reduced from 39 N to 9 N at blanching and 1 N at retort processed product due to heat induced softening of tissue. Further no significant changes were observed in free fatty acids and peroxide value during storage. The product was acceptable and stable up to 12 months under ambient condition with good texture and sensory characteristics.

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Section: Resultssupporting

confidence: 93%

Development and Evaluation of Shelf Stable Retort Pouch Processed Readyto- Eat Tender Jackfruit (Artocarpus heterophyllus) Curry

C¹

2013

J Food Process Technol

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“…Reduction of heating time using pouches has been reported by a number of workers (Lampi 1977;Chia et al 1983;Durance and Collins 1991). Chia et al (1983) reported 34, 32 and 37 % less processing time for pouched rainbow trout, pollock and shrimp respectively, compared to canned products.…”

Section: Introductionmentioning

confidence: 90%

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

et al. 2015

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'Kalia', a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1°C to three different F 0 values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. The L* values decreased whereas a* and b* values increased with increasing F 0 value. Based on the commercial sterility, sensory evaluation, colour and texture profile analysis, F 0 value of 8 min and cook value of 66 min, with a total process time of 41.7 min at 121.1°C was found satisfactory for the preparation of Rohu fish curry (Kalia) in retort pouches.

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“…Although there are many reports about effects of heating condition on the protein and amino acids in marine foods (Seidler, 1987;Perez-Martin, Franco, Aubourg, & Gallardo, 1988;Garcia-Arias, Navarro, & Garcia-Linares, 2004), there are not many reports about the effects on the ATP-related compounds. It is considered that the volume, shape and (Lampi, 1977;Mohan, Ravishankar, Bindu, Geethalakshmi, & Srinvasa Gopal, 2006). The plastic pouched and/or contained foods can be designed to be thin and thermal conductive.…”

Section: Introductionmentioning

confidence: 99%