• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.63-68
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• 1993

Heat penetration characteristics of retort pouched curry were studied to determine optimal sterilization conditions. Heating curve of retort pouched curry showed a simple logarithmic curve. The $f_h$ value (min.) of solid part in retort pouched curry was 1 min. higher than that of liquid part. $f_h$ value (min.) and $j_h$ value (heating lag factor) ranged from 8.3 min. to 12 min. and 1.0 to 1.17 respectively with increasing the ratio of solid to liquid and viscosity. $f_h$ value (min.) and $j_h$ value were significantly increased from 7.4 min. to 12.6 min. and 1.0 to 1.14 respectively with increasing thickness of the pouch from 11 to 15 mm. The low and medium volatile aroma components of retort pouched curry decreased during sterilization, which increased the high volatile aroma components. The retort pouched curry processed at $120^{\circ}C$, for 24 min. with $F_o$, value of $8{\sim}9$ could keep up a desirable quality without any remarkable deterioration.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.723-731
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• 1991

In order to optimize sterilization conditions of retort pouched curry sauce, sterilization processes for eighteen conditions by varying temperature, time and method were conducted through $3^{2}{\times}2^{1}$ experimental factorial design. Quality evaluations before and after sterilization included measurements of vitamin (niacin) retention, pH and color differences, and organoleptic test(taste, color and viscosity). $F_{o}$ values were also measured at each condition. Product qualities were mainly affected by sterilization temperature and time, whereas sterilization method had no significant effect. Effect of sterilization time on product qualities was higher than that of sterilization temperature. From the response surface analysis, an optimum range of sterilization condition simultaneously satisfying desired specifications was determined to be $123.5^{\circ}C$, 21.5 min to $127.5^{\circ}C$, 17.0 min. In this range, the sterility($F_{o}$ value) at a cold point during sterilization was approximately 15.0 min.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.827-833
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• 1995

Temperature distribution tests for a water cascading horizontal retort utilizing superheated water with overpressure as a heating medium were carried out under three different loading conditions, that is, empty(P-0), half-fully(P-3000) and fully(P-6000) loaded operating conditions. Tank volume and full loading capacity of sterilizer used for this study were about 5,900 liter and 1,140 kg(6000 pouches having 190 g weight each), respectively. Set point condition for sterilization was $122^{\circ}C$, 23 minutes and pressure was maintained in the range of $1.8{\sim}2.0\;kg/cm^2$ during sterilization. For each experiment, time-temperature data and F values were obtained from temperature microprocessor($F_0$ monitor). There were significant variations in the temperature distribution at different positions in the sterilizer. The temperature distribution was also affected by the pouch loading condition significantly. The application of the temperature distribution test to a product (retort pouched curry sauce) was conducted at the fully(P-6000) loading condition. Although heat transfer parameters($f_h\;and\;f_c$), and F values were varied with the position of sterilizer, sensory evaluation showed that the temperature distribution of the sterilizer used in this study didn't affect the quality of retorted curry sauce.