Heat transfer in canned foods undergoing agitation

Price, Robert B.; Bhowmik, Subrata

doi:10.1016/0260-8774(94)90116-3

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Cited by 11 publications

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“…Clifcorn et al (1950) reported that end-over-end rotation increased heat transfer in canned foods. Price and Bhowmik (1994) found that high rotational speed and horizontally positioned cans during agitation yielded higher heat transfer coefficients.…”

Section: Resultsmentioning

confidence: 97%

Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Calcium Chloride and Rotary Processing

Gu¹,

Howard²,

Wagner³

1999

Journal of Food Science

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Rotary processing resulted in more uniform heat penetration and texture retention throughout the container than resulted after nonagitated processing. Localized softening in nonagitated peppers was due to prolonged heating at the top of the container, which hydrolyzed large molecular weight pectic substances (chelator and nonextractable) to more soluble forms. Calcium improved the texture by maintaining greater levels of insoluble pectic substances (chelator, dilute alkali and nonextractable) and reducing pectin solubilization. The combination of rotary processing and calcium chloride treatment resulted in a product with fresh-like, uniform texture throughout the container.

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Section: Resultsmentioning

confidence: 97%