Engineering Commons^™

Optimizing The Sterilization Process Of Canned Food Using Temperature Distribution Studies, Ibrahim M. Ismail, Alaa Fahmy, Ahmed Azab, Magdy Abadir, Seif-Eddeen K. Fateen

Seif-Eddeen K Fateen

The thermal processing of canned food is the most important step in the canning procedure. Retort operating procedures must ensure that uniform processing temperature is achieved and maintained throughout the locations of the canned containers during the process. In this study, temperature distribution tests have been used as a means of verifying the temperature uniformity around the containers. These studies were carried out in two Egyptian canning plants in horizontal water-immersion and water-spray retorts under fully loaded operating conditions. Time-temperature data gathered were used as a guidance tool in improving temperature distribution and in optimizing the process schedule.