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Jimenez PS, Bangar SP, Suffern M, Whiteside WS. Understanding retort processing: A review. Food Sci Nutr 2024; 12:1545-1563. [PMID: 38455166 PMCID: PMC10916645 DOI: 10.1002/fsn3.3912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/24/2023] [Accepted: 12/01/2023] [Indexed: 03/09/2024] Open
Abstract
Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single-batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single-batch and continuous operations.
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Affiliation(s)
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging SciencesClemson UniversityClemsonSouth CarolinaUSA
| | - Mathew Suffern
- Department of Food, Nutrition and Packaging SciencesClemson UniversityClemsonSouth CarolinaUSA
| | - William Scott Whiteside
- Department of Food, Nutrition and Packaging SciencesClemson UniversityClemsonSouth CarolinaUSA
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Kang SI, Kim JS, Park SY, Park SH, Park JH, Jang MS, Oh JY, Choi JS. Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus ( Octopus minor) as an Elderly-Friendly Food. Foods 2023; 12:4375. [PMID: 38137179 PMCID: PMC10742802 DOI: 10.3390/foods12244375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/02/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9-56.6%, A), starch syrup (0.3-37.8%, B), and soy sauce (25.5-71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea's legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea's food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content.
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Affiliation(s)
- Sang-In Kang
- Seafood Research Center, Industry-Academic Cooperation Foundation, Silla University, 606, Advanced Seafood Processing Complex, Wontang-ro, Amanam-dong, Seo-gu, Busan 49277, Republic of Korea;
| | - Jin-Soo Kim
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Sun-Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Si-Hyeong Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Ji-Hoon Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
| | - Mi-Soon Jang
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Young Oh
- Food Safety and Processing Research Division, National Institute of Fisheries Science, 216, Gijanghaean-ro, Gijang-eup, Busan 46083, Republic of Korea; (M.-S.J.); (J.-Y.O.)
| | - Jae-Suk Choi
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, 2-9, Tongyeonghaean-ro, Tonyeong-si 53064, Republic of Korea; (J.-S.K.); (S.-Y.P.); (S.-H.P.); (J.-H.P.)
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Erdogdu F, Topcam H, Altin O, Karatas O, Sarghini F, Tokur B, Tutar M. Computational modeling of axial rotation for the evolution of temperature in horizontal toroidal cans under pasteurization conditions. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.09.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Verheyen D, Altin O, Skipnes D, Erdogdu F, Skåra T, Van Impe JF. Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.10.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Van Droogenbroeck B, Altin O, Coskun E, De Paepe E, Erdogdu F. Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Erdogdu F, Tutar M, Sarghini F, Skipnes D. Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.07.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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