Vol. 6, Issue 4 (2018)
Heat penetration characteristics and physico-chemical properties of retort processed shelf stable ready to eat palak paneer
Author(s): RS Thakur and DC Rai
Abstract: A convenient ready to eat thermally processed palak paneer has been developed using retort processing. The processing parameters like temperature and time 110 to 125 â°C for 10 to 25 min respectively optimized on the basis of sensory evaluation and thermal parameters. Palak paneer were packed in retortable pouches and processed in a horizontal stationary air–steam retort. The product was characterized by a short lag period for the heating curve jh (from 0.25 to 1.939), small heating rate index fh (3.43-16.22 min) and a short lag factor for the cooling curve, jc (0.65 to 1.31) implying essentially convective heating regime. The total process time (B’) was 7.9 to 32.5 min for F0 value of 2.81-55.19 min. Process time of 10 min at 116 °C yielded a product that was microbiologically safe as well as sensorily acceptable.
Pages: 949-954 | 682 Views 168 Downloads
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How to cite this article:
RS Thakur, DC Rai. Heat penetration characteristics and physico-chemical properties of retort processed shelf stable ready to eat palak paneer. Int J Chem Stud 2018;6(4):949-954.
