Thermal Processes for Metal Cans Compared to Retortable Plastic Containers

Authors

  • Q. LU,

    1. Authors Lu and Hsieh are with the Dept. of Food Science & Agricultural Engineering, respectively, 122 Eckles Hall, Univ. of Missouri, Columbia, MO 65211. Author Mulvaney is currently affiliated with the Dept. of Food Science, Cornell Univ., Stocking Hall, Ithaca, NY 14853.
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  • S.J. MULVANEY,

    1. Authors Lu and Hsieh are with the Dept. of Food Science & Agricultural Engineering, respectively, 122 Eckles Hall, Univ. of Missouri, Columbia, MO 65211. Author Mulvaney is currently affiliated with the Dept. of Food Science, Cornell Univ., Stocking Hall, Ithaca, NY 14853.
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  • F. HSIEH

    1. Authors Lu and Hsieh are with the Dept. of Food Science & Agricultural Engineering, respectively, 122 Eckles Hall, Univ. of Missouri, Columbia, MO 65211. Author Mulvaney is currently affiliated with the Dept. of Food Science, Cornell Univ., Stocking Hall, Ithaca, NY 14853.
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  • Contribution from the Missouri Agricultural Experiment Station, Journal Series No. 11, 116.

  • Gratitude is expressed to American National Can Company for the supply of 211 x 214 retortable plastic and metal cans.

ABSTRACT

Comparison of the heating process and determination of the critical heating point was studied for homogeneous and nonhomogeneous products in 211 × 214 retortable plastic containers and metal cans. The fh, j, and Fo values for bentonite dispersions (4-10%), were significantly different at α= 0.05 for the metal cans versus the plastic containers with metal lid oriented up or down. The slowest heating point was mathematically determined and found to be influenced by the container material and the lid orientation for the plastic containers. Results indicated the design of thermal processes in plastic containers must take into account nonsymmetrical external heat transfer due to the presence of the metal lid.

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