Carretera a Ventanilla Km 5,2 Callao - Perú FOR CANNED SNAILS (HELIX ASPERSA MULLER) IN WATER AND SALT (IN BRINE) Date: 2005/07/19
DESCRIPTION TEST At the request of: HELIXFOOD COMPANY S.A.C.. Address: Calle 34, Mz. C4. Lt4, Cooperativa Santa Aurelia LMTD, Santa Anita, Lima - Peru Product: CANNED “SNAILS” (HELIX ASPERSA MULLER) IN WATER AND SALT (IN BRINE) Container description: Rectangular, 2 pieces Length: 404, Width: 208; Height : 101 Net wt.: 125 g Drained wt.: 76 - 80 g Process: 240.8 ºF x 40 minutes Retort Nº 1 Date: 2005/07/19 Time: 15:26 hours Container position in the retort (for production): vertical without nesting (horizontal dividers) Container position in the retort (for samples): horizontal, without nesting.
RETORT SPECIFICATIONS Sterilizer: Toyo Seikan Kaisha Processing Method: Horizontal Heating medium: Steam Cooling medium: Water immersion Number of doors: 1 Number of Baskets : 4
SAMPLE PREPARATIONS Register: E-Val SuiteTM (Ellab), 16 Thermocouples Model: TM - 9616 Thermocouples used inside the product: 12 Thermocouples in the retort: 4 Container position: Vertical Number of Baskets : 4 Free space in the product: 3 millimeters Initial Temperature: 66.45 ºF Net weight (whole): 96 g Number of pieces (snails): 19 Drained / net wt. : 0.60 g – 0.63 g Solid / liquid : 3.20 Ingredient: Snails, water and salt
Thermocouples position: N°1 to 4 in the retort, N° 5 to 16 in the product.
A 1 4 3 2 151 121 98 65 1 4 1 1 1 7 Entry 6 3 0
A Retort N° 1
151 121 98 65 1 4 1 1 1 7 6 3 0
Basket N° 4 Basket N° 3 Basket N° 2 Basket N° 1
Scheme Nº 1: Thermocouples Position in the retort N° 1
Heat Penetration Test for Canned “Snails”(Helix aspersa muller) in water and salt (in Brine) Page 1 of 5 The position of canning containers with thermocouples in the coldest point was:
Thermocouple nº 5 Fourth level, central zone, basket 1
Thermocouple nº 6 Third level, central zone, basket 1 Thermocouple nº 7 Second level, central zone, basket 1 Thermocouple nº 8 Fourth level, central zone, basket 2 Thermocouple nº 9 Third level, central zone, basket 2 Thermocouple nº 10 Second level, central zone, basket 2 Thermocouple nº 11 Fourth level, central zone, basket 3 Thermocouple nº 12 Third level, central zone, basket 3 Thermocouple nº 13 Second level, central zone, basket 3 Thermocouple nº 14 Fourth level, central zone, basket 4 Thermocouple nº 15 Third level, central zone, basket 4 Thermocouple nº 16 Second level, central zone, basket 4 Thermocouple nº 4 First level , central zone, basket 4 Thermocouple nº 1 First level , central zone, basket 3 Thermocouple nº 2 First level , central zone, basket 2 Thermocouple nº 3 Near of Thermometer of retort
Geometrical centre
Thermocouple position in the rectangular container, Length: 404, Width: 208, Height 101 – 2 Pieces
Heat Penetration Test for Canned “Snails”(Helix aspersa muller) in water and salt (in Brine) Page 2 of 5 Graficas
The following tables reflected the results obtained for the temperature values and Fo values for the thermal process applied.
RETORT VALUES DURING TEST
Heating Sterilization Cooling Initial Process Objective Average Maximum Minimum End of Process Temperature (ºF) Temperature (ºF) (ºF) (ºF) (ºF) (ºF) Retort Temperature 1 67.39 66.45 240.50 241.63 240.03 104.90 Retort Temperature 2 69.26 240.77 242.04 240.17 105.58 Retort Temperature 3 69.04 241.17 242.20 240.58 105.46 Retort Temperature 4 71.17 240.57 242.20 239.61 104.43 Process time 11 40 16 Average of pressure 6.0 6.5 5.0
PRODUCT TEMPERATURES VALUES AND Fo VALUES DURING TEST
Heat Penetration Test for Canned “Snails”(Helix aspersa muller) in water and salt (in Brine) Page 4 of 5 Open steam Air Come - up Thermal Thermal Thermal Cooling Time of time evacuation time process process end process time end time Cooling end time begins time Process (initial time) (Hours) (Hours) (minutes) (Hours) (Hours) (minutes) (Hours) (minutes) 15:26 15.33 11 15:37 16
CONCLUSIONS:
In accordance with the test done, the relationship time / temperature applied gives the following results:
STERILIZATION PARAMETERS Time (minutes) Temperature (ºF) Fo Minimum (minutes) 40 240.55 10.75
The minimum Fo value obtained is over the minimum recommended to assure a commercial sterility of the product, for this reason we can consider is correct the heat treatment applied.
Heat Penetration Test for Canned “Snails”(Helix aspersa muller) in water and salt (in Brine) Page 5 of 5
