Design and optimization of thermal processing of canned mussels

M.R. ANSORENA; V. O. SALVADORI

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Año: 2011 vol. 17 p. 449 - 458

1082-0132

The design and optimization of thermal processing of solid-liquid food mixtures, such as canned mussels, requires the knowledge of the thermal history at the slowest heating point. In general, this point does not coincide with the geometrical centre of the can, and the results show that it is located along the axial axis at a height that depends on the brine content. In this work, a mathematical model for the prediction of the temperature of this point was developed using the discrete transfer function approach. Transfer function coefficients were experimentally obtained, and prediction equations were fitted to consider other can dimensions and sampling interval. This model was coupled with an optimization routine in order to search for different retort temperature profiles to maximize a quality index. Both constant and variable retort temperature (discrete step wise and exponential) were considered. In the constant retort temperature process (CRT), the optimal retort temperature was always between 134ºC and 137ºC, and high values of thiamine retention were achieved. A significant improvement in surface quality index was obtained for optimal variable retort temperature profiles (VRT) as compared to optimal CRT. The optimization procedure shown in this work produces results that justify its utilization in the industry.