بررسي امكان و نحوه فرايند حرارتي خيارشور پاستوريزه در بسته هاي بزرگ قابل اتو كلاوكردن

چكيده انگليسي :

84 Preparation of Pasteurized Pickled Cucumber in Large Flexible and Retortable Pouch Elham Karimi elhamkarimi62@yahoo com Date of submission March 17 2010 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language Farsi1 M Shahedi Prof Supervisor shahedim@cc iut ac ir2 M Kadivar Assoc Prof Supervisor kadivar@cc iut ac irAbstract Although Iran is the third producer of cucumber in the world but only 5 0 and 1 35 percent of theproduct is being exported or used in domestic food industry respectively In this order optimization of theconditions in which cucumber is processed and packed would be of interest and must be taken intoconsideration While demand for pickled cucumber increasing the way that it is currently presented inthe market in some cases is far from hygienic standards and suffers from low quality It may alsoendanger consumer health due to exposure of the product to the environmental factors and possible moldgrowth Production of food product such as pickles under conditions in which they should not be onlysafe but also and due to their specific package design processed under mild thermal processing in orderto extend their shelf life have been currently taken a lot of attention In this regard big flat pouches usedfor packaging of pickled cucumber can be a suitable alternative for what is currently produced mostly inlarge tinplate containers In this study two medium 40 30cm and large 50 30cm retortable pouchesboth with 85 m thickness were designed and made from laminated films Small pouches were consistedof two layers of metalized polyethylene polyester in one side while in the other side laminated layers ofclear polyethylene polyamide were used To make a big pouch just clear polyethylene polyamide wereemployed for both sides Small pouches were then filled with 3 kg whole pickling cucumber arranged inone row garlic sagebrush dill and appropriate amount of brine vinegar where as 5 kg of cucumberarranged in two rows along with other additives were placed in bigger one After filling and sealing the C in eight minute followed bylarge retortable pouch was heated so that its cold point reached to 83 cooling to 40 C in nine minutes Same conditions were applied to small pouch however for five andseven minutes respectively All pouches were placed in cardboard carton Titrable acidity pH totalsoluble solids absorbed salt cucumber tissue quality color sensory characteristics and possibledelamination of the layers were then evaluated It was found that the color and taste of the samples didnot change significantly after 1 month of storage although physical evaluation of the pickled cucumbertissue indicated that the product stored for one month is more preferred in by the taste panels in compareto those stored for two months However it still might be stored even up to 2 months In general theproduct had better quality than that of sold in the market in bulk and was the same as those usuallyproduced industrially Key wordsPickling Cucumber Large Retortable Pouch Cold Point Pasteurized

كريمي، الهام

بررسي امكان و نحوه فرايند حرارتي خيارشور پاستوريزه در بسته هاي بزرگ قابل اتو كلاوكردن

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