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dc.contributor.authorPakola, Rebecca J
dc.date.accessioned2014-03-03T20:21:30Z
dc.date.available2014-03-03T20:21:30Z
dc.date.issued2002-12
dc.identifier.otherpakola_rebecca_j_200212_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/pakola_rebecca_j_200212_ms
dc.identifier.urihttp://hdl.handle.net/10724/20642
dc.description.abstractMost current home pressure canning recommendations were developed using standard 17 to 21 quart pressure retorts. Past research suggested the need for longer process schedules in smaller retorts to achieve an equivalent lethality. The objective of this study was to compare heating and cooling characteristics, cumulative lethalities, and potential safe process times during pressure processing of stewed tomatoes in 6, 8, and 17 quart household pressure retorts. Stewed tomatoes were processed in half-pint glass jars at 121.1°C for 25 minutes in 6, 8, and 17 quart pressure retorts. Heat penetration profiles were collected in 15 jars per retort size. Potential process times and cumulative lethal rates were calculated for the destruction of Clostridium botulinum spores. The majority of the lethality was achieved during cooling. Calculated process times from the data collected were found to be equivalent. Final conclusions cannot be drawn until data is verified through further research.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectHome canning
dc.subjectHeat penetration
dc.subjectClostridium botulinum,Tomatoes
dc.subjectRetort size
dc.subjectPressure cookers
dc.subjectPressure Canners
dc.titleHeat penetration studies of stewed tomatoes in 6, 8, and 17 quart household pressure retorts
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFoods and Nutrition
dc.description.majorFoods and Nutrition
dc.description.advisorElizabeth L. Andress
dc.description.committeeElizabeth L. Andress
dc.description.committeeJudy A. Harrison
dc.description.committeeRebecca M. Mullis


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