Sterilization of Staple Foods in Retort Pouch

Abstract

Abstract: This study was undertaken to investigate the sterilization of retort pouches containing staple foods. Variations in central temperature and F value were analyzed under various conditions of sterilization temperature and time. The optimal sterilization process was double peak high temperature sterilization at 80 ℃ for 5 min, 110 ℃ for 5 min, 121 ℃ for 12 min and 125 ℃ for 30 s + 30 s with a peak base temperature of 113 ℃. Under these conditions, the sterilization intensity of retort pouches was attenuated effectively. Moreover, the distillation odor caused by high-temperature sterilization was reduced greatly, and the shelf life was markedly extended. As a result, the quality of staple foods could be obviously improved.

Key words: staple food in retort pouch, dual-peak sterilization, F value

CLC Number:

TS294.7

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