Method of Heat Penetration during Thermal Processing
During processing of food, heat penetration is an important factor and it should be known to ensure that every particle of food within the container receive the required heat treatment. If the cans are heated from outside, larger the can, larger time it will take to heat the center portion of can to any desired temperature. However, there are several factor besides size and shape of can that affect the heat penetration into food within it.
Liquid food such as canned tomato juice can be readily set into convection heating motion after receiving heat by conduction from the wall of the can. On other hand, solid food such as canned beef hash is too viscous to circulate and so it will be completely heated by conduction through the can wall and through itself. A product containing a combination of free liquid and solid such as can of peas within a sugar syrup will be intermediate and will rise in temperature from the combination of conduction and convection. Convection heating is more rapid than conduction heating.
Methods of heat Penetration
During thermal processing, contents of the can is heated by following methods; Read more