PMID- 27096606
OWN - NLM
STAT- MEDLINE
DCOM- 20170421
LR  - 20181202
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 81
IP  - 6
DP  - 2016 Jun
TI  - A Controlled Agitation Process for Improving Quality of Canned Green Beans during 
      Agitation Thermal Processing.
PG  - E1399-411
LID - 10.1111/1750-3841.13308 [doi]
AB  - This work introduces the concept of a controlled agitation thermal process to 
      reduce quality damage in liquid-particulate products during agitation thermal 
      processing. Reciprocating agitation thermal processing (RA-TP) was used as the 
      agitation thermal process. In order to reduce the impact of agitation, a new 
      concept of "stopping agitations after sufficient development of cold-spot 
      temperature" was proposed. Green beans were processed in No. 2 (307x409) cans 
      filled with liquids of various consistency (0% to 2% CMC) at various frequencies 
      (1 to 3 Hz) of RA-TP using a full-factorial design and heat penetration results 
      were collected. Corresponding operator's process time to impart a 10-min process 
      lethality (Fo ) and agitation time (AT) were calculated using heat penetration 
      results. Accordingly, products were processed again by stopping agitations as per 
      3 agitation regimes, namely; full time agitation, equilibration time agitation, 
      and partial time agitation. Processed products were photographed and tested for 
      visual quality, color, texture, breakage of green beans, turbidity, and 
      percentage of insoluble solids in can liquid. Results showed that stopping 
      agitations after sufficient development of cold-spot temperatures is an effective 
      way of reducing product damages caused by agitation (for example, breakage of 
      beans and its leaching into liquid). Agitations till one-log temperature 
      difference gave best color, texture and visual product quality for low-viscosity 
      liquid-particulate mixture and extended agitations till equilibration time was 
      best for high-viscosity products. Thus, it was shown that a controlled agitation 
      thermal process is more effective in obtaining high product quality as compared 
      to a regular agitation thermal process.
CI  - (c) 2016 Institute of Food Technologists(R)
FAU - Singh, Anika
AU  - Singh A
AD  - Dept. of Food Science and Agricultural Chemistry, Macdonald Campus of McGill 
      Univ, 21, 111 Lakeshore, Ste-Anne-de-Bellevue, Quebec, Canada.
FAU - Pratap Singh, Anubhav
AU  - Pratap Singh A
AD  - Dept. of Food Science and Agricultural Chemistry, Macdonald Campus of McGill 
      Univ, 21, 111 Lakeshore, Ste-Anne-de-Bellevue, Quebec, Canada.
FAU - Ramaswamy, Hosahalli S
AU  - Ramaswamy HS
AD  - Dept. of Food Science and Agricultural Chemistry, Macdonald Campus of McGill 
      Univ, 21, 111 Lakeshore, Ste-Anne-de-Bellevue, Quebec, Canada.
LA  - eng
PT  - Journal Article
DEP - 20160420
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
SB  - IM
MH  - Color
MH  - *Fabaceae
MH  - Food Handling/*methods
MH  - *Food Quality
MH  - *Food, Preserved
MH  - Hot Temperature
OTO - NOTNLM
OT  - canning
OT  - food quality
OT  - minimal processing
OT  - reciprocating agitation
OT  - thermal processing
EDAT- 2016/04/21 06:00
MHDA- 2017/04/22 06:00
CRDT- 2016/04/21 06:00
PHST- 2015/10/25 00:00 [received]
PHST- 2016/03/17 00:00 [revised]
PHST- 2016/03/20 00:00 [accepted]
PHST- 2016/04/21 06:00 [entrez]
PHST- 2016/04/21 06:00 [pubmed]
PHST- 2017/04/22 06:00 [medline]
AID - 10.1111/1750-3841.13308 [doi]
PST - ppublish
SO  - J Food Sci. 2016 Jun;81(6):E1399-411. doi: 10.1111/1750-3841.13308. Epub 2016 Apr 
      20.