The Effects of Increased Thermoprocessing Temperatures on Tray Pack Product Quality
Final rept. Sep 1985-Oct 1988
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
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This project report summarizes the effects of increasing the thermoprocessing temperatures on organoleptic and analytical qualities. The historical processing guidelines states that the Tray Pack products shall be retorted at 240 F until a sterilization value of not less than six is achieved. However, since at higher temperatures sterility is achieved sooner, the thrust of the evaluation was to investigate the organoleptic qualities of 11 selected items processed at elevated temperatures of 250 F and 260 F. Additionally, the four items in sauces were analyzed for colorimetric and viscosity changes. The bench panel and technical sensory panel data indicate there were no significant adverse changes in any of the items. The colorimetric analysis shows that only minor if any color changes occur as the processing temperature increases. The viscosity testing demonstrated that in only one case was the flow rate of an item effected, however, no adverse sensory data was noted. Taking all the above into consideration, it is apparent that the processing temperature should not be stipulated in the item specifications.
- Food, Food Service and Nutrition