Influencia de la relación tiempo temperatura en la calidad de la conserva de atún en aceite: aspectos tecnológicos

The time and temperature variables, necessary to establish commercial sterilisation process, are determined by heat penetration studies. We describe there heat penetration mechanism in tuna fish (yellowfin) canned in oil, that happens by conduction and we compare two proposed sterilisation process describe by two different temperatures 115° and 121 °C at several normalised size cans (except glass one) regarding small, medium size and larger ones. Save of time is considerable in the case of the sma-llest, it is 40 % but it is much lesser in the largest ones. A difficult in the manufacture is to have availability of the sterilisation units. However there are some considerations over process's control that become much more critical when at sterilisation process carried at 121 °C than a 115 °C, because the decrease of Fo values due to temperature defect is much more considerable to 121 °C either the format. But mainly performance, expresssed as drained weight/net weight rates (% PE/PN), it is more favourable in 115 °C process. However our dates in relatiuon to energetic budget for vapour consumption are favourable for 121 °C sterilisation process.