Heat penetration attributes of milkfish (<i>Chanos chanos</i>) thermal processed in flexible pouches: a comparative study between steam application and water immersion

Adepoju, M.A.; Omitoyin, Bamidele Oluwarotimi; Mohan, C.O.; Zynudheen, A.A.

doi:10.1002/fsn3.426

Cited by 10 publications

(11 citation statements)

References 11 publications

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“…The least process time observed in steam application in curry medium can be attributed to the fast come up time in the method which resulted into faster heating rate. Similar reports were observed with the finding of Adepoju et al (2016), who explained that the total process time for milk fish in drypack and oil medium were observed the least process time observed in steam air application than in water immersion application. It can be attributed to the fast come up time in the method which resulted in to faster heating rate.…”

Section: Process Timesupporting

confidence: 91%

Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

Hema

Velayutham

Mohan

et al. 2021

IJAR

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Background: Seafood analogue is a ready to make value added product prepared out of surimi. Thermal processing of restructured products in retort pouches such as fish ball in curry medium, surimi stew in white tripod, boneless rohu balls in curry. Also no work had done on thermal processing of shrimp analogue products in retort pouches. The main objective of this work was to develop the analogue shrimp product from lizardfish and to compare the heat penetration attributes of analogue shrimp curry and masala using retort pouches and different sterilization methods such as steam / air over pressure retort and water immersion retort.Methods: Analogue shrimp products were prepared and thermally processed in retortable pouches. About 125g of shrimp analogue product and 100g of curry (masala) were filled in retort pouches of size, 150x200mm. Air inside the pouch was exhausted by steam injection followed by heat sealing and processing at 121.1°C in a retort by steam/air over pressure retort and water immersion retort. The difference in the heat penetration characteristics of analogue shrimp products processed in retort by steam/air over pressure retort and water immersion retort were studied. Result: The results showed that minimum heating lag factor and minimum come up time led to faster heating rate which decreased total process time in imitated shrimp curry by steam/ air retort. At the same time the cook value was low in curry medium processed by steam air retort. So finally conclude that imitated shrimp curry processed by steam air retort was good.

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Section: Process Timesupporting

confidence: 91%

Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

Hema

Velayutham

Mohan

et al. 2021

IJAR

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“…En general, el valor de cocción de referencia se caracteriza por: z nutriente = 33°C, y T ref = 100°C (Yang et al, 2016;Holdsworth & Simpson, 2015a;Tribuzi et al, 2015;Ling et al, 2014;Abakarov & Nuñez, 2013;Bignardi et al, 2013 1999). Los valores de F y C, se informan juntos para describir el efecto del procesamiento sobre la carga microbiana, y el valor nutricional de los alimentos (Adepoju et al, 2016). La evaluación del proceso térmico de un alimento se puede hacer usando el método de la Fórmula de Ball (Holdsworth & Simpson, 2015b;Stoforos, 2010;Stoforos et al, 1997;Stoforos, 1991;Ball, 1928), que hace uso de los parámetros de penetración de calor (Holdsworth & Simpson, 2015c;Datta, 1990).…”

Section: Introductionunclassified

Revista de la Universidad del Zulia, Volumen 12, Número 32

2021

RDLUZ

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“…Research on sterilization food had developed in a variety of packaging, whether it is cans and flexible pouch bags [7]- [12]. Studies on food preservation using packaging technology had been developed in some methods, such as sterilization using steam sterilization, HPP, pasteurization, osmotic pressure, radio frequency usage, Microwaveassisted thermal sterilization system (MATS), until the user of thermal sterilization for High-moisture snack.…”

Section: Introductionmentioning

confidence: 99%

“…The product remained in good condition after 9 months of storage. Mary et al [7] also examined the milkfish (Chanos chanos) from Kochi, Kerala, India, in the field of a heat penetration test compared to the use of the steam-air application and water immersion. The result of the research was CUT value was achieved in less time for steam air rather than water immersion.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

Praharasti¹,

Kusumaningrum²,

Nurhikmat³

et al. 2020

Int. J. Adv. Sci. Eng. Inf. Technol.

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The existence of a ready-to-eat meal with a long shelf life is essential, particularly for emergency food and military diet, as well as for alternative food for modern society. Rendang is a well-known Indonesian traditional food which may be packaged in a retort bag by employing a sterilization process. The sterilization value of Rendang is presently still limited. This study aimed to estimate sterilization value or heat sufficiency (F 0) using the General Method and the Ball Formula Method. The estimated value was then compared with the value obtained from the experiment. It was further used to predict process time (P t) to minimize the need for trial optimization on the product. The thermal sterilization process was carried out using a horizontal retort with a pressure of 1.3 bar for 40 minutes. The results showed that the F 0 values predicted were in a close agreement with the observed (experimental) values. F 0 values were 5.88, 5.17, and 5.91 minutes for the General Method, Formula Method, and the observation, respectively. The P t values of Beef Rendang in a retort bag with F 0 values of 4, 5, 8, 10, and 12 minutes were 25, 27, 31, 34, and 36 minutes for retort temperature of 123°C, respectively. Whereas for a retort temperature of 121°C, the P t values were 28, 30, 36, 39, and 42 minutes, respectively. In conclusion, both the General Method and Ball Formula are accurate to estimate the sterilization value of Beef Rendang packaged in Retort Pouch.

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Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion

Cited by 10 publications

References 11 publications

Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

Revista de la Universidad del Zulia, Volumen 12, Número 32

Estimation of Sterilization Value using General Method and Ball Formula for Beef Rendang in Retort Pouch

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