The effects of static, oscillating, and oscillating with dwell time retort motions on the rate of heat penetration of a food simulant processed in a pouch

Abstract

The objective of this work was to study the effect of three different retort motions on the rate of heat penetration in pouches. Pouches were processed in a water spray batch retort system using static, oscillating continuously at a speed of 10.5 rotations per minute (RPM) with an angle of 15 degrees, and oscillating at 10.5 rpm at a 15 degree angle with a 15-s hold. There was no difference in the rate of between static and oscillating processes (p > .05). There was a difference in the between static and oscillating with a hold processes (p < .05). At a 90% confidence interval, there was also a difference between the rate of heat penetration between the oscillating and oscillating with a hold processes (p > .05, p 5 .056). The location of the pouches on the retort rack did not influence the rate of heat penetration within the three methods or between the three methods (p > .05). Practical applicationsDespite novel technological developments for creating sterile shelf stable products, thermal processing is still the most reliable method. Creating innovation within thermal processing by using different methods of motion to create faster heating profiles can improve the quality of products.This research can be used for optimizing retort processes for food products in pouches. Processing with motion has been seen to reduce the processing time which can increase nutrient retention, reduce thermal abuse, and ultimately save money and increase production. Retort food manufacturers can use oscillating and hold motion to make higher quality products in less time than static motion.

Effect of retort processing, containers and motion types on digestibility of black beans (Phaseolus vulgaris L.) starch

“…Also, there is an observed positive correlation between cooking time and texture, as well as intactness, while a negative correlation exists with washed‐drained weights, showing that slower‐cooking beans have superior canning quality (Bassett et al ., 2020). These findings align with prior research that oscillating motion increased the average heating slope and decreased processing time than static mode (MacNaughton et al ., 2018a, 2018b). In another study, the autoclaving of Shrimp Kuruma in over‐pressure auto‐clave was conducted at various F o values (7, 8 and 9) in retort pouches and aluminium cans with the same weight and lethality to standardise the process parameters.…”

“…A retort pouch offers a larger surface area of the container than a can, facilitating higher heat transfer rates and reducing the processing time of the food products. The reduced cooking time yields superior flavour, enhanced nutritional content, and reduced moisture loss, as highlighted in the research conducted by Mac-Naughton et al (2018a, 2018b.…”

“…The reduced cooking time yields superior flavour, enhanced nutritional content, and reduced moisture loss, as highlighted in the research conducted by MacNaughton et al . (2018a, 2018b).…”

The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating Motions

“…A least significant difference test, LSD, was used to determine the differences from ANOVA. A skewed logistic function from MacNaughton () was used to fit the curves of each replicate. The formula used for the generalized logistic function is where T is the temperature, t is time, δ is the initial temperature, γ is the maximum temperature, α and Θ are values estimated to determine the shape of the curve.…”

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

“…A severe limitation of any thermally processed food is the loss of quality attributes, such as texture, color, and flavor and nutritive value. Improved heat penetration compared with static processing was observed with oscillation at a 15 • angle with a 15 s hold (MacNaughton et al, 2018). The localized overprocessing at the package surface, high-energy costs, high water usage, and thermal process deviations have increased efforts for process and equipment optimization (Banga et al, 2003) and use of zero, first, biphasic, and Weibull mathematical models of quality to achieve food safety with minimal quality loss (Ling et al, 2015).…”