Atributos de penetración de calor en langostinos procesados térmicamente en envases de vidrio

• Diego Alejandro Pulache Celi Universidad Nacional de Frontera, Sullana. Perú http://orcid.org/0000-0001-8582-9763
• William Rolando Miranda Zamora Universidad Nacional de Frontera, Sullana
• Luis Manuel Zamora Valladares Universidad Nacional de Piura. Perú. http://orcid.org/0000-0002-6067-3552
• Nelly Luz Leyva Povis Universidad Nacional de Piura. Perú. http://orcid.org/0000-0003-1821-1044

DOI: https://doi.org/10.46925//rdluz.32.09

Palabras clave: Método de Ball modificado, procesamiento térmico, alimentos envasados, cálculos de procesos

Resumen

El procesado térmico es una operación vital en el área de la conservación de alimentos. La conserva en vidrio permite extender la durabilidad de los productos. Se estudiaron las características de penetración por calentamiento del producto procesado en retorta por aplicación de vapor de agua. Las conservas de langostino (Litopenaeus vannamei) contenidas en envases de vidrio y en medio de salmuera, se procesó térmicamente hasta valores mínimos de F₀ de 5,16 min, 2,61 min, 1,06 min y 0,73 min a 121°C. Los valores de penetración de calor se registraron para cada minuto de procesamiento con el registrador de temperatura. Se observó que el tiempo para alcanzar la temperatura de retorta 121°C osciló entre 19 min a 27 min en vapor de agua. Los parámetros de penetración de calor de las conservas de langostinos en vidrio oscilaron entre f_h  entre 7,94 a 24,1 min y j_h entre 0,66 a 2,65. El tiempo de proceso total pronosticado con el método de Ball modificado osciló entre 19,69 a 57,92 min para las conservas de langostinos en salmuera en vidrio esterilizadas en vapor de agua. Los atributos de penetración de calor, en las conservas de langostinos en salmuera en vidrio, permitieron lograr la esterilidad comercial.

 

Citas

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