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Measuring and predicting head space pressure during retorting of thermally processed foods.

Authors
  • Ghai, Gaurav
  • Teixeira, Arthur A
  • Welt, Bruce A
  • Goodrich-Schneider, Renee
  • Yang, Weihua
  • Almonacid, Sergio
Type
Published Article
Journal
Journal of Food Science
Publisher
Wiley (Blackwell Publishing)
Publication Date
Apr 01, 2011
Volume
76
Issue
3
Identifiers
DOI: 10.1111/j.1750-3841.2011.02075.x
PMID: 21535830
Source
Medline
License
Unknown

Abstract

  Flexible packages have limited strength, and need more accurate and closer control of retort pressure during processing. The package becomes more flexible as it heats and might expand with increasing internal pressure that may cause serious deformation or rupture if not properly controlled and/or counterbalanced with external retort pressure. This article describes methods for determining exactly what the retort pressure profile will need to be to avoid this problem during retorting, and mathematical models to predict these pressures in response to known internal temperature and initial/boundary conditions.

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