ScholarWorks@경상국립대학교

초록

This study investigated temperature distribution and heat penetration in canned and pouched whelk products sterilized using an industrial retort. The lethality (F-0) ranged from 50.70-44.56 min in cans and 45.75-36.34 min in pouches, indicating greater variation in pouches. The heating rate index (f(h)) was 6.39 for cans and 5.95 for pouches, showing faster but less stable heating in pouches. When the heating medium's supply and exhaust valves were adjusted to 75% open, the F-0 difference between hot and cold spots in cans decreased from 6.14 min to 4.20 min, reducing temperature fluctuation, particularly in cans. Quality evaluation revealed that variations in F-0 significantly influenced product quality (p < 0.05). These results indicate that controlling the heating medium flow can improve temperature uniformity and product quality during retort sterilization of whelk products.

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