Journal of food science vol:68 issue:2 pages:545-550
In a case study on green peas, nonuniformity in microbial lethality and nonuniformity in quality retention (color) in retort processing was investigated by combining nonuniformity in the product (heat penetration data) and nonuniformity in the retort (heat distribution data) through simulations. The fractional conversion model was applied to model the color degradation of peas. The temperature dependence of color degradation decimal reduction times could be described by TDT (Thermal Death Time) equations with a z-value of 47.5 +/- 5.9degreesC. Heat penetration trials were conducted on peas in brine to determine the variability in heating parameters. A theoretical optimization procedure was carried out, and an experimental verification of the calculated results was conducted.