NIPPON SHOKUHIN KOGYO GAKKAISHI
Print ISSN : 0029-0394
Search
Advanced search
OR
Browse
Search
Volume 16, Issue 3
Displaying 1-3 of 3 articles from this issue
Show all abstracts
    • |<
    • <
    • 1
    • >
    • >|
  • Sterilization of Foods in Flexible Packages
    Part I. Heat characteristics of a pilot retort for sterilization of flexible packages
    YOSHIMASA YAMANO, YOSHIHIRO KOMATSU
    1969 Volume 16 Issue 3 Pages 113-118
    Published: March 15, 1969
    Released on J-STAGE: March 08, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.16.113
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Sterilization of foods packaged in flexible films was investigated employing a pilot-plant retort designed so as to inject superheated steam premixed with compressed air. Uniform tenperature distribution in the retort was obtained during sterilization.
    No significant deviation of temperature was found in the retort of which air pressure was kept within 30% of the total pressure. As the result of calculation, 0.2-0.3kg/cmcm2 superimposed air pressure was suposed to be necessary to prevent the bursting of pouches during heat processing.
    View full abstract
    Download PDF (2042K)
  • Sterilization of Foods in Flexible Packages
    Part II. Measurements of heat transfer rate and storage tests of several packaged foods
    YOSHIMASA YAMANO, YOSHIHIRO KOMATSU, YOSHIAKI IKEGAMI
    1969 Volume 16 Issue 3 Pages 119-123
    Published: March 15, 1969
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.16.119
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    As the result of the comparison of heat transfer rate of flexible packaged foods simulating mixture with that of canned one during high temperature-short time sterilization, heat penetration rate into the flexible package was revealed to be about three times higher than that of the canned one containing the same contents. Heat characteristics of several packaged foods and their storage stability were investigated to obtain the results that good bacteriological storage stability was obtained when sterilized by counter pressure-water cooling system employing the mixture of compressed air and superheated steam.
    View full abstract
    Download PDF (240K)
  • Sterilization of Foods in Flexible Packages
    Part III. Temperature distribution and heat characteristics of an industrial scale retort
    YOSHIMASA YAMANO, KANEMICHI YAMAGUCHI, HAJIME NAGATA, YOSHIHIRO KOMATS ...
    1969 Volume 16 Issue 3 Pages 124-129
    Published: March 15, 1969
    Released on J-STAGE: January 20, 2010
    DOIhttps://doi.org/10.3136/nskkk1962.16.124
    JOURNAL FREE ACCESS
    Show abstractHide abstract
    Temperature distribution in an industrial scale ratort with specially designed rack for heat processing of flexible food packages was investigated. No significant difference of temperature distribution in the retort was observed between 105°C and 120°C of processing temperature. Horizontal rack system has almost same effect on heat penetration into packages containing 40% bentonite-60% water as substitute for food with vertical rack system proposed by LONG, F.E. The increase of partial air pressure in heating media resulted in the lowering of heat transfer rate; the fh value at 59.2% water vapor was higher than at 78.9% or 100%.
    View full abstract
    Download PDF (310K)
    • |<
    • <
    • 1
    • >
    • >|
feedback
 Top