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Retention of nutrients in canned buffered aqueous solutions as influenced by rotational sterilization in a steam/air retort
Authors: C. ABBATEMARCO and H.S. RAMASWAMY
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Download file: https://library.csbe-scgab.ca/docs/journal/37/37_4_345_ocr.pdf
Published in: CBE Journal » CBE Journal Volume 37 (1995)
Download RAW file: https://library.csbe-scgab.ca/docs/journal/37/37_4_345_raw.pdf
DOI:
Description: Aqueous mixtures of ascorbic acid and thiamin hydrochloride dissolved in 0.1 Mphosphate buffer (pH 5.5) were sealed in small glass vials (1.8 mL capacity) and placed in 307 X 409 (87 mm diameter, 115 mm height) cans filled with vegetables. In addition, aqueous buffered solutions of vitamins were also directly filled into separate 307 X 409 cans and vacuum sealed. All cans were subjected to approximately equivalent accumulated process lethalities (Fo - 10 min) in a rotary steam/air retort. Process variables were retort temperature (I 10-1 30?C) and rotation speed (0-20 rpm). Percentage retention of the vitamins in each sample was determined experimentally using a HPLC technique. The study indicated that processing at 110?C yielded significantly lower retention (p<0.05) of both vitamins, relative to 120 and 130?C. However, the rotation speed did not have a significant effect (p > 0.05) on the retention of vitamin in either cans or in-can vials. Estimated ascorbic acid and thiamin retention using experimental time-temperature data and published kinetic parameters showed fairly good agreement with experimental data.
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Citation: C. ABBATEMARCO and H.S. RAMASWAMY 1995. Retention of nutrients in canned buffered aqueous solutions as influenced by rotational sterilization in a steam/air retort. Canadian Agricultural Engineering 37(4):345-350.
Volume: 37
Issue: 4
Pages -
Contributor:
Date: 1995
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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Other files:
DOI:
Description: Aqueous mixtures of ascorbic acid and thiamin hydrochloride dissolved in 0.1 Mphosphate buffer (pH 5.5) were sealed in small glass vials (1.8 mL capacity) and placed in 307 X 409 (87 mm diameter, 115 mm height) cans filled with vegetables. In addition, aqueous buffered solutions of vitamins were also directly filled into separate 307 X 409 cans and vacuum sealed. All cans were subjected to approximately equivalent accumulated process lethalities (Fo - 10 min) in a rotary steam/air retort. Process variables were retort temperature (I 10-1 30?C) and rotation speed (0-20 rpm). Percentage retention of the vitamins in each sample was determined experimentally using a HPLC technique. The study indicated that processing at 110?C yielded significantly lower retention (p<0.05) of both vitamins, relative to 120 and 130?C. However, the rotation speed did not have a significant effect (p > 0.05) on the retention of vitamin in either cans or in-can vials. Estimated ascorbic acid and thiamin retention using experimental time-temperature data and published kinetic parameters showed fairly good agreement with experimental data.
Keywords:
Résumé:
Mots-clés:
Citation: C. ABBATEMARCO and H.S. RAMASWAMY 1995. Retention of nutrients in canned buffered aqueous solutions as influenced by rotational sterilization in a steam/air retort. Canadian Agricultural Engineering 37(4):345-350.
Volume: 37
Issue: 4
Pages -
Contributor:
Date: 1995
Technical field:
Conference name:
Session name:
Other information:
Type: Text.Article
Format: PDF
Publication type:
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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