Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch

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dc.contributor.authorTeeranuch Chysirichote
dc.contributor.authorWeawwan Wattanasiriwit
dc.contributor.authorKamontip Ploykrachang
dc.contributor.authorTeerin Chysirichote
dc.date.accessioned2025-02-06T04:45:03Z
dc.date.available2025-02-06T04:45:03Z
dc.date.issued2023-01-08
dc.description.abstractWhen industrial sterilizing is being done on a large scale, retort pouches are typically loaded with solid components first, followed by liquid ones. The error of filling steps occurs before the sterilization procedure is feasible. The curry with chicken and turkey berries was chosen as the food protocol to be studied. The food’s solid/liquid ratio was tested, from 0.93 to 4.49. The process time was influenced by the heat capacity ratio of the solid and liquid, but it was not considerably affected by the solid/liquid ratio. As a result, the process time had an impact on the texture and color of the meat but had no effect on the texture of the vegetables for process periods between 5 and 12 min (F0 = 4). The process time was earlier researched; however, the results of this study were used to roughly estimate the process time in the instance of the F0.
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/2822
dc.publisherJournal of Culinary Science & Technology
dc.subjectsterilizing time
dc.subjectsolid-liquid ratio
dc.subjectretort pouch
dc.subjecttexture profile
dc.titleEffect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch
mods.location.urlhttps://www.tandfonline.com/doi/full/10.1080/15428052.2023.2221198
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