Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., 226 Poole Agricultural Center, Clemson, SC 29634, U.S.A.
Dept. of Mathematical Sciences, Clemson Univ., O-221 Martin Hall, Clemson, SC 29634, U.S.A.
J Food Sci. 2018 Apr;83(4):922-928. doi: 10.1111/1750-3841.13963. Epub 2018 Mar 13.
The objectives of this work were to determine the effect of 3 levels of residual air and 2 different retort motions on the value of the average heating slope of the rate of heat penetration of 3 different viscosities of a food simulant in flexible retort pouches. Pouches were thermally processed in a water spray automated batch retort system using 2 different methods of motion: static and oscillating continuously at a speed of 10.5 rotations per min (RPM) with an angle of 15°. Nine residual air and viscosity combinations were processed during each experimental run: low viscosity with no residual air (LV-NRA), medium viscosity with no residual air (MV-NRA), high viscosity with no residual air (HV-NRA), low viscosity with medium residual air (LV-MRA), medium viscosity with medium residual air (MV-MRA), high viscosity with medium residual air (HV-MRA), low viscosity with high residual air (LV-HRA), medium viscosity with high residual air (MV-HRA), and high viscosity with high residual air (HV-HRA). As the amount of residual air in the pouches increased, the average heating slope value decreased in both static and oscillating motions. As the viscosity of the product increased the amount of residual air affected the average heating slope less in static and oscillating motions. Overall, the oscillating motion resulted in faster rates of heat penetration in all viscosities compared to static mode. The oscillating motion reduced processing times up to 27% compared to static mode.
This research can be applied to food manufacturers that are retorting foods in pouches. Residual air in pouches has been studied previously; however, with the development of new retort motions, more research needs to be conducted about the effect of residual air in a pouch using the different motions. Food manufacturers can use this information to optimize their amount of residual air based on their product viscosity and retort motion. This could dramatically lower processing time which would save money and increase output as well as potentially increases product quality. This research is aimed at influencing food manufacturers, process authorities, and product developers.
本研究旨在确定 3 个残留空气水平和 2 种不同的高压釜运动对 3 种不同黏度食品模拟物在柔性高压釜袋中的热穿透速率平均加热斜率值的影响。在水喷雾自动批量高压釜系统中，使用 2 种不同的运动方式（静态和连续以 10.5 转/分（RPM）的速度以 15°的角度振荡）对袋进行热加工。在每个实验运行中处理了 9 个残留空气和黏度组合：无残留空气的低黏度（LV-NRA）、无残留空气的中黏度（MV-NRA）、无残留空气的高黏度（HV-NRA）、有中残留空气的低黏度（LV-MRA）、有中残留空气的中黏度（MV-MRA）、有中残留空气的高黏度（HV-MRA）、有高残留空气的低黏度（LV-HRA）、有高残留空气的中黏度（MV-HRA）和有高残留空气的高黏度（HV-HRA）。随着袋中残留空气量的增加，在静态和振荡运动中平均加热斜率值降低。随着产品黏度的增加，在静态和振荡运动中，残留空气量对平均加热斜率的影响较小。总体而言，与静态模式相比，振荡运动导致所有黏度下的传热速率更快。与静态模式相比，振荡运动将加工时间缩短了高达 27%。
本研究可应用于在袋中对食品进行高压釜处理的食品制造商。以前已经研究过袋中的残留空气，但是随着新高压釜运动的发展，需要对不同运动中袋中的残留空气的影响进行更多的研究。食品制造商可以根据产品黏度和高压釜运动来优化其残留空气量。这可以大大缩短加工时间，从而节省成本、提高产量并提高产品质量。本研究旨在影响食品制造商、加工当局和产品开发人员。
