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INSTITUTO TECNOLOGICO

HEAT PENETRATION TEST PESQUERO DEL PERU


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

TEMPERATURA DE PROCESO

300.00 14.000

250.00 12.000

10.000
200.00
TEMPERATURA

8.000

Axis Title
150.00
6.000
100.00
4.000

50.00 2.000

0.00 0.000
1 4 7 10 13 6 19
1T6 22T7 25 28 T8 31 34 T937 40 43 46 49T11 52 55 T1258 61 T13
64 67
T5 T10

T14 T15 T16 TR4 TR1 TR2 TR3 F5 F6

F7 F8 F9 F10 F11 F12 F13 F14 F15

F16

TEMPERATURA RETORT VS TEMPERATURA MIN


300.00

250.00

200.00

150.00
TEMPERATURA ( F)

100.00

50.00

0.00
0 6 12 18 24 30 36 42 48 54 60 66
-50.00

-100.00

-150.00

-200.00

TíEMPO (MIN)

TR1 TR2 TR3 TR4 T7

Heat Penetration Test for Canned “Snails”(Helix aspersa muller) in water and salt (in Brine) Page 3 of 5
TEMPERATURA RETORT VS F MIN
300.00 14.000

250.00 12.000

10.000
200.00
TEMPERATURA (f)
TR1
8.000
150.00 TR2
6.000 TR3
100.00 TR4
4.000
F07
50.00 2.000

0.00 0.000
1 6 11 16 21 26 31 36 41 46 51 56 61 66

TIEMPO (MIN)

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


Basket Nº 1 Basket Nº 2 Basket Nº 3 Basket Nº 4
5 6 7 8 9 10 11 12 13 14 15 16 Min. Max.
Temperature at 219.7 216.9 217.0 221.2 217.0 213.21 224.3 217.4 220.0 219.3 219.6 214.3 213.2 224.31
beginning of process 0 9 6 5 9 1 0 1 6 2 6 1
(ºF)
Temperature at end 240.7 245.8 240.5 240.6 240.6 240.91 240.7 240.7 240.8 240.9 240.8 240.9 240.5 240.96
of Sterilization (ºF)8 5 5 0 2 8 8 2 6 4 4 5
Temperature at end 105.4 106.5 90.45 105.1 104.0 105.01 101. 103. 98.7 102. 101. 102. 90.45 106.52
of Cooling (ºF) 9 2 3 4 52 28 1 51 62 87
Fo Value (Process) 11.3 11.1 10.7 11.1 10.9 10.95 11.5 11.3 11.3 11.4 11.4 11.2 10.75 11.4
40 90 50 10 50 0 70 10 80 00 00 60
Fo Value (Cooling) 1.61 1.81 1.26 1.60 1.69 1.74 1.70 1.63 1.64 1.78 1.53 1.85 1.26 1.81
Fo value (Total) 12.9 13.0 12.0 12.7 12.6 12.69 13.2 12.9 13.0 13.1 12.9 13.1 12.01 13.27
50 00 10 10 40 0 70 40 20 80 30 10

THERMAL PROCESS TIME

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