Unless low-acid foods are thermal processed adequately, lethal toxin can be produced by Cl. botulinum spores. We employ thermocouples to measure in-can temperatures of food products during thermal processing. The thermocouples are connected to a computer equipped with software to record the temperatures inside of the cans. The time-temperature data are utilized to design thermal processes that are sufficient to preserve the food product. Some of the important factors that influence the penetration of heat into processed foods include rate and type of can agitation, the weight of the food product in the can, the head space, and the temperature of the retort.
Heating also induces other changes in foods, such as loss of color, texture, and vitamins.
Our studies are aimed at understanding the factors that influence the penetration of heat into foods so that the foods are safe to consume and retain maximum color, texture, and nutrients. In our pilot plant we have both still and agitated retorts. The Dixie Still Retorts have sophisticated Parlow time and temperature controls. These controllers are programmable and can ramp and hold heating to produce a custom process. They can also be used to mimic standard still cookers very precisely.