Heat penetration attributes of milkfish ( Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion.

The difference in the heating penetration characteristics of product processed in retort by steam-air application and water immersion was studied. Fresh milkfish ( Chanos chanos) packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F0 value of 7.77 at 121.1°C. Heat penetration values were recorded for each minute of processing with the aid Ellab ( TM 9608, Denmark) temperature recorder. Retort come up time to achieve 121.1°C was observed to be less in steam-air which invariably led to a lower Ball's process time (B) and the total process time (T) observed in steam-air as compared to water immersion. Obtained data were plotted on a semi-logarithmic paper with temperature deficit on x-axis against time on the y-axis. [ABSTRACT FROM AUTHOR]