Thermal penetration study for the purpose of formulating sterilization procedures of yellowfin tuna canning

1st International Conference on Food and Agriculture 2018

Hasan, H.^1 ; Anwar, S.H.^2 ; Rohaya, S.^2 ; Martunis^2

Electrical Engineering Department, University of Syiah Kuala, Darussalam, Banda Aceh

23111, Indonesia^1

Agricultural Product Technology Department, University of Syiah Kuala, Darussalam, Banda Aceh

23111, Indonesia^2

关键词: Community-based;    Cooling stage;    Core temperature;    Heating stage;    Holding temperatures;    Small business;    Thermal penetration;    Thermal treatment process;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/207/1/012052/pdf
DOI  :  10.1088/1755-1315/207/1/012052

来源: IOP

【 摘 要 】

This study aims to provide the community-based business with simple to follow procedures in the sterilization of canned yellowfin tuna. Two filling mediums, brine and palm oil were used. The thermal treatment process was performed using a small business scale retort of 24L. The process is divided into three stages: heating, holding temperature and cooling stage. The targeted temperature at the holding stage was set at 121.1°C for 50 minutes and measured using a thermocouple gland placed inside the retort. Two more thermocouple glands were placed inside the cans to record the product core temperature. During the heating stage, a time lag of 20 minutes was observed for the palm oil tuna to reach the same holding temperature as the brine tuna. The lethality rate F h during heating stage was 2.52 and 8.69 minute for brine and palm oil respectively. Lethality rate at the holding temperature stage F121.1 was 49.23 for brine and 38.96 for palm oil. The lethality rate F ci of both products were closed at 2.3 and 1.93 minutes respectively for brine and palm oil. The total F 0 value were 54.05 and 49.58 minutes respectively for tuna in brine and tuna in palm oil.