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Continuous Steam Sterilization of Apple Slices
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2007 ASAE Annual Meeting 076014.(doi:10.13031/2013.23292)
Authors: Manolya E Oner, Paul N Walker
Keywords: Segmented flow, aseptic processing, canning, quality, yield, residence time
A continuous steam sterilization system for aseptic processing of apple slices is presented. The slices are carried though the heating and holding section of the system on a conveyor with barriers (flights) to maintain plug flow. The speed of the conveyor regulates the residence time of slices. At the end of the heating and holding section the apple slices fall through a pressurized cooling column, and into an aseptic packaging glove box where they were packed temporarily in solution to be later compared with conventionally canned apple slices. Apple slice center temperature of 82.2°C was used as processing target for both canning and aseptic processing. Continuous steam sterilized apple slices had higher quality (color and texture) and yield compared to conventionally canned apple slices.(Download PDF) (Export to EndNotes)