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Thermal processing canned meat with sub-freezing initial temperatures: thermal and microbial validation
- Sandberg, G.M.M., Durance, T.D., Richard, P., Leung, P.H.
- Journal of food science 1994 v.59 no.4 pp. 693-719
- canned meat, food processing, freezing, temperature, heat treatment, microbiology, model food systems
- Retorting from the frozen state is attractive with respect to product quality and economy and was investigated in canned bentonite and flaked ham. A two dimensional finite difference model was written in which thermal diffusivity varied with temperature. Heat penetrations were completed with initial temperatures of 0, -5 degrees, -10 degrees, -15 degrees and -20 degrees C. In ham, decreasing initial temperatures resulted in increased lag factors (jh) but did not affect heating rate index (fh). In bentonite, fh but not jh increased. D and Z of Clostridium sporogenes PA 3679 spores were not affected by previous freezing. Sub-freezing initial temperatures were judged to be consistent with safe processes if validated with heat penetration studies.