LABORATORY REPORTED OF FOOD PROCESS ENGINEERING

Day : Friday, 08.00-11.00

Date : 21 May 2010
Place : PAU Lab.

THERMAL PARAMETERS IN FOODS CANNING

By :
Spetriani
F14070125

Department of Agricultural Engineering

Faculty of Agricultural Technology
Bogor Agricultural University
2010

A. INTRODUCTION
Canning is one of the food preservation methods by applying heat to the canned
products. In the canning process, food is classified into two groups, one is the acid food
with a pH less than 4.5, for example, the fruit products, and the others is the non-acid
foods with a pH higher than 4.5 like meat and fish.
The acid food is generally pasteurized, a heating process at 90-100 0C to kill and
inactive a certain type of microorganism. Some horticultural products with
a pH higher than 4.5 could be treated by adding an acid solution with a low pH to meet
the requirement of pasteurization process.
The non-acid food requires higher and longer time in canning process called sterilization,
killing at the microorganism at higher temperature of 100 0C. The sterilization time is
calculated upon the reference of the resistance of Clostridium botulinum, a toxic
bacterium, against heat.
The heat resistance of microorganisms is expressed in Thermal Death Time (TDT)
that is the time required to kill the microorganisms at certain degree of temperature until
they are left to one tenth of the initial number (Fig. 3.1).
The TDT curve in Fig 3.2 has a slope z, a number of degree ( 0C) required to reduce the
TDT until one tenth. The z value is specific for each microorganism and spore. As an
example, the z value in Fig 3.2 is 100C
105

N
u
m
b
e
ro
fsu
r
v
iv
in
gm
ic
r
o
o
r
g
a
n
ism
s/u
n
it
v
o
lu
m
e

104

103

Slope = -k
2.303

T = 121 oC

10

0 10 20 30 40 50 60 70
Time, second

Fig. 3.1. The first order destruction of microorganisms (Lund, 1975).

1000

T
h
erm
alD
eathT
im
e(m
in
)

100
Log cycle

10
Slope = -L
z
z =100 C
1
90 95

100 105 110 115 120

Temperature, 0C

Fig. 3.2. TDT curve indicating the heat resistance of a microorganism used for canning
process (Lund, 1975).
It can be observed in Fig 3.2 that the heating process for one minute at 121.1 0C is
equal to the heating for 10 minutes at 111.1 0C or 100 minutes at 101.10C. In others words,
F0 for the heating process is one minute. F0 is the time required in the sterilization process
at 121.10C. To understand the concept of F 0, an example is given as follows. F 0 3 minutes
means the product need to be heated until the temperature of 121.1 0C is reached, then the
heating process in maintained for 3 minutes, and after that, the cooling process is applied.
The value of F0 varies according to the type of food, the can size and pH (Tables
3.1 and 3.2). To evaluate F0 for a heating process, the temperature development of the
slowest heating point should be recorded by a thermocouple sensor. Generally, the
slowest heating point is at the center of the can if the mode of the heat transfer id
conduction when the main food is solid. However, in the convection mode when the food
is liquid, the slowest heating point will move from the center to the one third of the axis
from the bottom of the can. When the food is semi solid and semi liquid, the slowest
heating point will be in between depended upon its components. Fig 3.3 illustrates the
sterilization process in a retort. Data in Fig 3.3, together with the values of F 0 and z can
be calculated to determined the lethality of the microorganisms, hence the sterilization
time.

Table 3.1. F0 for various commercial products and can sizes (board, 1977).
Products
Asparagus
Green bean, in salt solution
Green bean, in salt solution

90

95
100
105
Temperature, 0C

110

115

120

Can size
All size
84 x 115.5
154 x 180.5

F0
2-4
3.5
6

Chicken, no bone
Corn, in salt solution
Corn, in salt solution
Corn, in cream
Mackerel in salt solution
Meat
Sweet peas, in salt solution
Sweet peas, in salt solution

All size
84 x 115.5
154 x 180.5
84 x 115.5
74 x 118.5
84 x 115.5
84 x 115.5
154 x 180.5

6-8
9
15
5-6
2.9-3.6
6
7
11

Table 3.3 F0 for vegetables products at various pH and carbohydrate contents (Board,
1977).
Carbohydrate (%)
pH before heating
3-6
9-12
>15
4.5-5.0
0.5
1.0
2.0
5.0-6.0
3.0
4.5
6.0
> 6.0
4.0
6.0
8.0

120

Retort Temperature 115.6 0C

110
Start
cooling

T
em
p
era
tu
re(

C
)

100

Start
cooling

90
80
70
60
50
40
20 40

60 80 100 120
Time (minute)

Conduction mode
Convection mode
Fig 3.3. Temperature development at the lowest heating point during sterilization
(Board and steele, 1978).

process

B. OBJECTIVES
The objectives of this exercise is as follows
1. To observe the pineapple canning process.
2. To determine the temperature development of the slowest heating point in the pineapple
can during pasteurization.
3. To determine the thermal parameters fh and jh for heating, and fc and jc for cooling process
during pasteurization.
4. To evaluate the quality of canned pineapple and compare it with the commercial product.
C. MATERIAL EQUIPMENT
Pineapple, sugar cane, can (record the size), blanching and exhausting equipment, can
sealer, retort, digital thermocouple.
D. METHODS
Pineapple Canning
1. Process the pineapple following the canning procedure illustrated in fig 3.5. Add the
sugar solution of 300 Brix. Each group prepare 4 cans of pineapple.
2. Put the cans in the retort. Pick up one can for insertion of the thermocouple sensor
at the slowest heating point (5/12 the height from the can bottom along the central
axis).
3. Start the pasteurization process, record the temperature every one minute at the first
15 minutes, and every 5 minute afterwards during heating.
4. Heat the can until 1000 C, maintain the heating process at 1000 C for 20 minutes,
then start the cooling process.
5. Repeat procedure (3) during recording the cooling temperature.

Pineapple Fruits (record the initial fruit weight)

Peeling, removing of eye, washing
Removing of core, cutting into rings with uniform thickness of 1.0-1.5 cm
Ring pineapple (record the ring weight)
Blanching
Steam, 2 minutes
Blanched pineapple (record the pineapple weight per can)
Filling in the can (record the pineapple weight per can)
Add sugar solution 300 C Brix
Exhausting
Steam, 1 minutes
Sealing the can
Pasteurization 1000C- 20 minutes
(record the temperature development)
Cooling, water until 400C

Fig. 3.5. Canning process of pineapple

Quality Evaluation
1. Store the cans for one month. Evaluate the can (Table A.1.) and the pineapple quality
(Table A.3) using the quality standard (Table A.2) in the Appendix A.
2. Compare the product with the commercial canned pineapple.

E. RESULTS
-

The initial fruit weight

= 1249.3 g
The fruit weight after peeling and removing of eye= 584.07 g
The ring weight
= 501.91 g
The ring weight after blanching = 441.43 g
The pineapple weight per can
= 293.89 g
Weight of pineapple canning
= 534.44 g
Sugar solution
= 30.9 obrix
Headspace
= 0.5 cm

Time
(minutes)
0
2
4
6
8
10
12

40.7
73.2
92.6
102.9
102.0
103.6
106.6

Temperature medium (0C)

T1
T2
Taverage
40.9
40.8
70.4
71.8
93.0
92.8
103.0
103.0
102.2
102.1
103.7
103.7
106.7
106.7

T product (0C)
59.2
59.4
62.1
77.2
86.5
90.4
93.8

14
16

109.1
112.2

18
20
22
24
26

Maintain the heating process at 100 0C

115.9
116.1
116.0
115.9
116.1
116.0
112.6
113.7
113.2
106.5
106.6
106.6
99.6
99.7
99.7

28
30
32
34
36
38
40
42
44
46
48
50
52
54

109.3
112.2

109.2
112.2

The cooling process

40.9
48.7
45.8
44.8
42.3
40.0
38.3
37.1
34.5
33.3
32.8
31.8
30.8
28.0

41.5
49.2
45.8
45.0
42.4
40.1
38.3
37.2
34.5
33.4
32.9
31.9
30.9
30.1

41.2
49.0
45.8
44.9
42.4
40.1
38.3
37.2
34.5
33.4
32.9
31.9
30.9
29.1

96.9
100.2
104.6
103.9
106.0
105.9
105.4
61.7
59.3
57.6
56.3
54.5
50.8
49.8
48.7
47.1
45.1
43.6
41.6
40.3
39.2

Table A.1. Evaluation form for pineapple can.

Parameter

*)
cut

1.
2.
3.
4.
5.
6.
7.
8.

Vacuum Pressure (kPa)

Headspace (cm)
Weight of Content (g)
Drained Weight (g)
Can Capacity (g)
Drained Weight Index
Initial Weight of Pineapple
Ratio of Drained Weight over Initial
Weight of Pineapple
9. Sugar Concentration (oBrix)

ring
Notes :
Can 1
Can 2

: experiment product
: industry product

Quality Score
Can 1
Can 2
3
3
0.7
1.1
532.81
550.96
306.28
266.49
528.07
628.19
57.99
42.42
293.89
1.04

22.47

16.17

No

Drained weight index :

Drained weight
100
can capacity
306.28
100=57.99
(can 1)
528.07
266.49
100=42.42
(can 2)
628.19

Table A.2. Quality standard of canned pineapple

Parameter
1. Drained Weight

Criteria
Drained Weight Index
70
68
66
62
58
54
40
2. Wholeness
Wholeness
Wholeness : no broken ring or cut
80 100 % *)
70 80 %
60 70 %
3. Color
Condition
Uniform and solid yellow without
80 100 % *)
white or dark yellow spots
70 80 %
60 70 %
4. Defects
Condition
Partly rotten and or chrushed.
80 100 % *)
Existence of eye, core and skin
70 80 %
parts
60 70 %
Table A.3. Evaluation form for canned pineapple

Score
20
19
18
17
16
15
14
18 20
16 17
14 15
17 30
24 26
21 23
17 30
24 26
21 23

Parameter

Quality score
Can 1

Can 2

1. Drained Weight (20%)

A 18 20
B 16 17
16
15
C 14 15 **
Inferior < 14
2. Wholeness (20%)
A 18 20
19
16
B 16 17
C 14 15 **
3. Color ( 30%)
A 27 30
B 24 26 *
27
24
C 21 23
Inferior < 21
4. Defects (30%)
A 27 30
B 24 26 *
24
28
C 21 23
Inferior < 21
Total
86 ( B )
83 ( B )
Total A>90, B : 80 89, C : 70 79, Inferior<70
*critical, **very critical, classify on grade lower eventhough the other parameters are OK.

F. DISCUSSIONS
Canning is the process in a food storage containers made from metal which aims
to maintain product quality reaches the consumer. The process of canning food is done by
heating to high temperatures that can kill microorganisms. Because of the danger of
botulism, the only safe method for canning most food is in heat and high pressure. Meals
are usually canned meats, seafood, milk, vegetables and fruits. One type has a lot of
canned fruit is pineapple. In this experiment, conducted canning pineapple and compare
the quality with the quality that comes from industry.
Canning process consists of several stages, namely: preparation of container, raw
material preparation, filling into containers and canning process. In the preparation phase
of the container, the container is selected that are resistant to high temperatures. Before
use, these containers must be cleaned beforehand. Next is the stage of preparation of raw
materials or materials that will be canned food. At this stage, need to do sorting of good
quality fruit of the pineapple and then performed with the aim of stripping discard the
parts that are not eaten. Pineapple filling process into a container carried by first making
pineapple canned in accordance with the dimensions used. After the pineapple has been
inserted in place of cans, water added sugar as a sweetener such canned pineapple. The

next process is conducted in the filling material is exhausting process with steam for 1
minute and followed by sealing the cans.
In the process of canning foods in general, which is important to note is in the
process of heating the material. Heating temperature reached about 100 0C in a time of
20-40 minutes in order to kill and inactive microorganisms present in these foodstuffs.
Times in simulator for the process of short, relatively hot because in when the product is
inserted to retort, still in condition that is high enough where the product recently
experiences blanching recently the product process. But in the cooling process is done in
stages to make sure to avoid damage due to a sudden drop in temperature. Temperature
of the pineapple canning lab results are made into a graph to find the value of fh and jh
for heating while cooling searchable jc and fc value. from the calculations, the value of fh
amounted to 21.3 minutes , fc of 59.5 minutes, jh value of 1272, and final value of jc at
1.02.
From the evaluation of processed canned pineapple at the lab obtained value is 86
with the overall quality score of B, as well as with the pineapple from the commercial
product obtained a quality score of B with a total value of 83. canned pineapple from the
lab process compared with canned pineapple from the commercial product. Pineapple lab
results have good color and taste quite sweet and soft texture. While the pineapple cans
from commercial product that is not a good color is white, slightly pale and have a low
sugar concentration value than canned pineapple in practice, this causes less sweet
pineapple flavor. Both the pineapple and pineapple lab results from commercial product
not found the cut ring.

G. CONCLUSION
Canning process usual to kill micro-organisms in food, and also to extend the
storage time. canning consists of several stages, including: preparation of container, raw
material preparation, filling into containers and canning process. fh and JH thermal
parameters for heating, and fc and jc for coolng During pasteurization process are: the
value of fh amounted to 21.3 minutes, fc of 59.5 minutes, JH value of 1272, and the final
value of jc at 1:02. quality of canned pineapple lab results are not much different from the
existing quality of the food industry.

REFERENCES
BOARD, P.W. 1977. Determination of Thermal Process for Canned Foods. Irc. Div. Fd.
Rs. CSIRO No. 7.
BOARD, P.W., and R.J. STEELE. Calculating heat sterilization processes for canned
foods. Food Tech.in Australia. 30(5) : 169-173.
HELDMAN, D.R., and SINGH, R.P. 1981. Food Process Engineering. 2nd ed AVI Publ.
Co., Westport, CT, USA.
LND, D.B. 1975. Heat Processing. In : Fennema, O.R. Editor.Principles of Food Science.
Marcel Dekker, Inc., New York, N.Y., USA.