Berry Maurice R, Kohnhorst Andrew L
Food Engineering Branch, Division of Food Technology, Food and Drug Administration, U.S. Department of Health and Human Services, 1090 Tusculum Avenue, Cincinnati, Ohio 45226.
J Food Prot. 1983 Jun;46(6):487-489. doi: 10.4315/0362-028X-46.6.487.
Institutional-sized pouches filled with whole kernel com in brine and condensed cream of celery soup were heated in a still retort. The sterilization values (F) and heat penetration parameters (j, f, f) were determined from temperature/time data as a function of the residual air in the horizontal pouches, pouch thickness, product fill, and circulation of the heating water. The F value for the soup was reduced from 11.5 to 2.5 min as the residual air in the pouch was increased to 250 ml The f value nearly doubled as a result of the insulating effect of the air layer at the upper surface of the pouch, Eliminating the circulation of the heating water between the pouch layers increased the critical dimension for heat transfer and reduced the F for the soup to 0.6 min, an unacceptable value.
将装有盐水浸泡的整粒玉米和浓缩芹菜奶油汤的大容量袋子在静止式杀菌釜中加热。根据温度/时间数据，作为水平袋子中残余空气、袋子厚度、产品装填量以及加热水流通情况的函数，确定了杀菌值（F）和热穿透参数（j、f、f）。随着袋子中的残余空气增加到250毫升，汤的F值从11.5分钟降至2.5分钟。由于袋子上表面空气层的隔热作用，f值几乎翻倍。消除袋子层间加热水的循环增加了热传递的临界尺寸，并将汤的F值降低到0.6分钟，这是一个不可接受的值。
