Low temperature heat treatments applied to potatoes (cv Atlantic, Snowden, and Pike) prior to retorting were evaluated for their effect on sloughing in canned potatoes. Blanching in water for 30 min at 60 - 77C before retorting decreased potato breakage, brine turbidity, and brine soluble solids without adversely affecting firmness or color. Low temperature blanching was only effective when potatoes were retorted in CaCl2 (0.1 %) brine solutions. Sloughing was also decreased by a hot-fill and hold process that utilized brine fill temperatures of 77 - 93C followed by a 30 min hold in CaCl2 (0.1%) brine before commercial sterilization. The hot-fill and hold method for control of sloughing in canned potatoes is an improvement over current methods because it eliminates the need for a blanching step and requires only minimal changes in equipment or product flow.
|Number of pages
|Journal of Food Processing and Preservation
|Published - Aug 2003
All Science Journal Classification (ASJC) codes
- Food Science
- General Chemistry
- General Chemical Engineering