Filling medium |
jh |
jc |
fh |
U |
g |
Cg(min) |
B(min) |
TB(min) |
Fish curry |
1.134 |
1.26 |
29.15 |
2.54 |
0.98 |
121.1 |
50.30 |
53.60 |
Shrimp curry |
1.084 |
1.09 |
14.58 |
1.81 |
1.81 |
69.73 |
46.42 |
50.48 |
Crab curry |
1.12 |
1.08 |
6.02 |
2.42 |
2.73 |
108.2 |
35.70 |
40.43 |
Mussel Curry |
1.11 |
1.07 |
24.48 |
3.00 |
1.49 |
121.1 |
50.81 |
54.72 |
(jh)lag factor of heating, (jc)lag factor of cooling, (fh)slope of heating curve, (U) time in minutes for sterilization at retort temperature, (g) Temperature deficit,(Cg) Cooking
value (B)Process time, (TB)Total process time. |
