Optimizing Process Conditions for Sterilization of Plastic Tray Products in Water Spray Retort

Abstract

Effect of some parameters in packing and retorting on the thermal process of a two-hole plastic tray product, were investigated. The research aimed to obtain a high-quality product with a safe procedure for thermal processed ready to eat rice and fried chicken with garlic and pepper product. Effects of head space, vacuum level, sealing temperature, delay time of product, temperature and pressure of retort on defect occurrence of package were investigated. Heat penetration profile and sterility test of product were examined to obtain target Fo value. The optimum process conditions for the products packed in the two-holes plastic trays were 115C and 1.5 bar. The total come up time was 25 minutes and process time was 45 minutes to achieve the target Fo value of the products. The cooling period was applied by holding products at 1.5 bar for 2 mins at temperature of 100°C. The head space of the product, rice and fried chicken with garlic and pepper” in the tray should be less than 3/16 inch and 4/16 inch, respectively. Sealing conditions without leakage of the two-hole plastic tray product with film were achieved when spend 0.5 sec to reach the vacuum condition and sealed at 195°C for 1.3 sec. In addition, the changes in chemical and sensory characteristics of the products during storage for 12 months at room temperature were determined. The acceptable quality of the products during storage were obtained.