Table 2.
Heat penetration characteristics of Rohu fish curry in retort pouch in three different F 0 values at process temperature of 121.1 °C
| Temperature parameter | F07 | F08 | F09 |
|---|---|---|---|
| F0 value | 7.18 | 8.14 | 9.13 |
| Jh | 1.45 | 1.33 | 1.39 |
| Jc | 1.12 | 1.18 | 1.02 |
| fh | 18.60 | 21.50 | 24.50 |
| U | 7.25 | 9.12 | 11.42 |
| fh/u | 2.56 | 2.36 | 2.14 |
| g | 1.12 | 0.96 | 1.27 |
| B | 33.44 | 36.48 | 39.28 |
| CUT | 7.00 | 9.00 | 9.00 |
| TPT | 37.50 | 41.70 | 44.5 |
| Cook value | 67.21 | 66.01 | 70.59 |
Where fh = slope of heating curve; Jh = lag factor of heating; Jc = lag factor of cooling; U = time in minutes for sterilization at retort temperature; g = final temperature deficit; B = Ball’s process time; CUT = retort come up time; TPT = total process time