Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches

Abstract

Summary Tuna in oil was processed in retort pouches (20 × 17 cm) to a, F 0 value of 10. Heat penetration characteristics were determined using a rotary retort to an F 0 value of 10 and the results compared with a stationary retort. For studying the changes in heat penetration during rotation, tuna in oil was packed into retort pouches, subjected to different rotation speeds (2, 4 and 6 r.p.m.) and thermally processed to the same F 0 value. For the same F 0 value of 10, although there was a reduction in process time with increasing rotation speed up to 6 r.p.m., the magnitude of the reduction in processing time decreased with increase in speed of rotation. However up to 2 r.p.m. there was a considerable reduction in process time.