About this document
2012-JFST Retortmodelling by Abinash is a document available to read on EtoBox.
The study presents a unified model for retort processing of Indian traditional vegetarian foods, focusing on the temperature profile during the retorting of multilayer pouch packed products. The model incorporates independent variables such as retort temperature, initial product temperature, and solid content, and was validated with four traditional dishes: Pulav, Sambar, Gajar Halawa, and Upama. The results showed a good match between predicted and experimental temperature profiles, indicating the model
- Author
- Abinash
- Language
- EN