Author/Authors :
Abhishek, Virat Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Kumar, R. Defence Food Research Laboratory - Food Engineering and Packaging Division, India , George, Johnsy Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Nataraju, S. Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Lakshmana, J. H. Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Kathiravan, T. Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Madhukar, N. Defence Food Research Laboratory - Food Microbiology, India , Nadanasabapathi, S. Defence Food Research Laboratory - Food Engineering and Packaging Division, India
Abstract :
Effect of retort processing on the shelf life and safety of ethnic Indian food product namely soya peas curry was investigated. Ready-to-eat soya peas curry was packed in laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of processing was determined and the same was used for heat penetration characteristics. The thermal processing parameters like retort temperature, heating lag factor (Jh), heating rate index (fh), process time (B), F0 value and Cook value (Cg) were determined. The retort processed soya peas curry was analysed for microbiological, sensory and chemical characteristics under refrigerated (4-5°C), ambient (27-30°C) and accelerated temperature (45°C) for a period of 9 months. Microbiological analysis indicated that retort processing achieved commercial sterility. The changes in chemical characteristics and sensory quality on storage were insignificant. The samples were rated excellent by the taste panel and remained in good condition even after 9 months of storage
Keywords :
Retort processing , Soya peas curry , Free fatty acid , Peroxide value and cook , value
