한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제17권3호
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- Pages.159-164
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- 1984
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
수산물통조림의 살균조건에 관한 연구(1) 홍합 보일드 통조림 및 홍합 훈제 기름담금 통조림
Evaluation of Thermal Processes for Canned Marine Products (1) Canned Boiled Sea-mussel in Brine and Canned Smoked Sea-mussel in Oil
- 박영호 (부산수산대학 식품공학과)
- PARK Young-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1984.05.01
초록
수산물통조림의 살균조건을 검토하기 위한 연구의 일환으로 홍합 보일드 통조림(평1호부) 및 홍합 훈제 기름담금 통조림(각 3호 B관)에 대하여 업계에서 적용하고 있는 살균조건하에서 열전달치를 측정하고 이로부터
The present studies were conducted to evaluate the sterilizing efficiency of the thermal processes for the canned sea-mussel products, such as canned boiled sea-mussel in brine (packed into No. 1 flat can) and canned smoked sea-mussel in oil (packed into No. 3B square can), with the purpose of deciding the adequacy of the processes. Heat penetration was tested three times with three cans at a time for each canned product. The tip of the applicator was fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the basket in which the same canned products were loaded with, and the test cans were arranged to the front, the middle and the rear in the retort. The heat penetration curve of the canned boiled sea-mussel in brine showed a broken logarithmic heating curve while that of the canned smoked sea-mussel in oil showed a simple logarithmic heating curve. The calculated
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