When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu
When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensure this innocuousness. This article is meant...
| Main Authors: | , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad Nacional Abierta y a Distancia
2010-05-01
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| Series: | Publicaciones e Investigación |
| Subjects: | |
| Online Access: | http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/582 |
| Summary: | When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensure this innocuousness. This article is meant to describe the design and the importance of conducting a proper thermal processing of canned vegetables, in this case, green peas. It also aims, to study the heat penetration of the product to be able to determine the appropriate time parameters and temperature that are necessary to obtain a commercially sterile food. The data was analyzed using the Ball method and the CalSoft32 software and the results showed that Fo = 6 (Objective Process Lethality) was achieved in17 minutes at a temperature of 121 ° C. Additionally, the alternative processes that can be used in case of deviations during the thermal process were established. It’s worth mentioning that this work is focused on heat treatments for tin cans which are sterilized in vertical steam saturated autoclaves. |
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| ISSN: | 1900-6608 2539-4088 |