Heat Penetration of Canned Oyster Mushroom

느타리버섯 통조림의 전열특성

  • 이동선 (농어촌개발공사 식품연구소) ;
  • 박노현 (농어촌개발공사 식품연구소) ;
  • 신동화 (농어촌개발공사 식품연구소) ;
  • 민병용 (농어촌개발공사 식품연구소)
  • Published : 1984.06.30


Heat penetration pattern of canned oyster mushroom(Pleurotus astreatus) was monitored for processing variables-can size, heating temperature and solid fill fraction, and its effects on sterilization condition was reviewed. The $f_h$ value decreased sharply with decrease of solid fill fraction and then became stable from certain solid fill fraction unique to can size. Heat penetration was a little faster at higher heating temperature with lower $f_h$ value. As viewed from $f_h$ value, convection started at higher solid fill fraction with higher length/diameter ratio, and $f_h$ values decreased to about 1.0 with decrease of solid fill fraction. From standpoint of overall cost, retorting time and energy consumption, solid fill fraction of 3/5 was optimum for all can sizes considered.