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Thermal processing of low-acid foods with sub-zero initial temperatures

University of British Columbia

Heat penetration tests were carried out for a flaked ham product and a 40% bentonite dispersion with initial temperatures of 0°C, -5°C, -10°C, -15°C, and -20°C. The cans were processed at 124.4°C for 75 minutes in a steam retort. Data was analyzed by the general method, Ball's formula method and Stumbo's method. Thermal diffusivity and differential scanning calorimetry measurements were also made of the model food and the bentonite dispersion. From this data, a finite difference model was generated to yield an adequate thermal process time and temperature for meat products exhibiting sub-freezing initial temperatures. Substantial agreement was found between experimental cold spot temperatures within cans and cold spot temperatures calculated with the model.

Text

2010-12-07

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http://hdl.handle.net/2429/30316

Food Science

University of British Columbia

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