Heating Characteristics of Homogeneous Milk-Based Formulas in Cans Processed in an Agitating Retort |
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| Authors: | MAURICE R BERRY JR ANDREW L KOHNHORST |
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| Affiliation: | Authors Berry and Kohnhorst are affiliated with the Food Engineering Branch, Divison of Food Technology, U.S. Food &Drug Administration, Cincinnati, OH 45226. |
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| Abstract: | Milk-based formulas with proximate analyses similar to infant formulas were heated to determine influence of headspace, reel speed, solids content, and consistency on Fo. Concentrations with 12.5, 25, and 30% solids were heated in three can sizes. Increasing Steritort rpm from 3.4 to 10.9 for 307 × 710 cans (12.5% solids) had greatest effect; the Fo increased from 9.8 to 12.3. The same increase in rpm for a continuous retort would reduce Fo from 9.8 to 2.0 because of reduced processing time. Solids content and consistency influenced heating, but variations in consistency of a given concentration had no measurable effect on Fo. Headspace influenced heating for each concentration, but was not as critical as for more viscous products. |
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