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Establishment of Optimum Processing Parameters for Canned Tuna
Thesis Abstract:
Heat penetration, thermal death time and cut-out tests were conducted to establish mathematically the optimum processing time for solid packed canned yellowfin tuna (Neothunnus macropterus) in oil.
The heat penetration test showed the slope of the most probable slowest heating curve to be 34.55 minutes and that of the most probable fastest cookling curve, 25.76 minutes.
In the thermal death time test using suspensions of P A 3679 spores in screw cap test tubes, a D1 value of 1.6 minutes and a z values of 20°F were obtained.
On the basis of these data, the methods of Stumbo and Ball were used to calculate processing time at 250°F for size 307 x 201.25 can. The minimum processing time obtained was 47.52 minutes for Stumbo’s method and 52.8 minutes for Ball’s method.
Routine cut-out examination of samples stored at ordinary temperatures (55°C and 30°C) failed to indicate whether or not the calculated processing time could give safe and sound products.