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.
Table 4: Heat penetration data of thermally processed different fish curries filling mediums in polymer coated TFS cans.
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