Calculation of adequate processing conditions of the Heat Sterilization of Packaged "MOCHI" Rice Cake using General Method

Abstract

Heat penetration rate to the center of packaged rice cake under the heating at various temperatures was measured. From the results of heatpenetration curves into packaged rice cake and the thermotolerance of the isolated bacteria, adequate processing times at various temperatures were calculated by Bigelow's General Method. The processing conditions for packaged rice cake were 115°C for 19.8 minutes, 120°C for 18.2 minutes, and 125°C for 15.1 minutes, respectively. The browning of rice cake, thus sterilized, was more or less greater than the customarily pastuerized, but the extent of browning was not so serious visually.