HEATING CHARACTERISTICS OF CONDENSED CREAM OF CELERY SOUP IN A STERITORT: HEAT PENETRATION AND SPORE COUNT REDUCTION

Abstract

ABSTRACT The sterilization value (F o ) and heat penetration factors (f h and j) were determined from time/temperature data as a function of container headspace, reel speed, and product consistency for cans of condensed cream of celery soup heated in an FMC Steritort. The product was formulated in the laboratory, and water was added to control consistency. Two commercial instruments were used to measure product consistency. Fill weight (headspace) was the most critical processing parameter for the simulated Sterilmatic (individual‐serving‐size cans) and Orbitort (institutional‐size cans) processes. As the headspace bubble was eliminated, the product was heated by conduction in a manner similar to a still process. The degree of agitation of the product was also directly affected by reel speed and consistency. The integrated sterilization value (IS) was determined from the spore count reduction technique of process determination for selected processes and normally exceeded F o . The difference was as much as 6.9 min in the 603 × 700 can.