Analysis of Thermal Process of Low-and High-Acid Foods in Semirigid Containers

Abstract : One military prototype meal consists of thermostabilized low- and high-acid foods in semirigid containers. These foods have in the past been thermoprocessed separately because of greatly different lethality requirements. In order to minimize production costs, the present study sought to examine the feasibility of simultaneously processing one meal consisting of chili con carne, white rice, and sliced peaches in syrup. the simultaneous processing was not possible by adjusting initial food temperatures according to computer-simulation using food temperature data collected experimentally. However, simultaneous thermostabilizing was possible when a container for the peach item was insulated properly with expanded polystyrene. The proper insulation thickness was slightly dependent on the z value of the target inactivation factor. (JES)