Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Study of Heat Penetration of Kimchi Soup on Stationary and Rotary Retorts

  • Cho, Won-Il (CJ Foods R&D, CJ Cheiljedang Corp.) ;
  • Park, Eun-Ji (Department of Food Science and Engineering, Ewha Womans University) ;
  • Cheon, Hee Soon (Department of Food and Nutrition, Seoul National University) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
  • Received : 2014.08.25
  • Accepted : 2015.01.20
  • Published : 2015.03.31
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Abstract

The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of $F_0$ among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and $F_0$ were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% ($R^2=0.975$). The changes in nodal temperature and $F_0$ caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.

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References

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