Determination of a process time for a new product: canned low acid artichoke hearts

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Abstract
Summary: In order to obtain a process time for canned low acid artichoke hearts, the heat resistance of Clostridium sporogenes PA 3679 in phosphate buffer (pH 7) and in artichoke puree (pH 5.2) was determined in the range of 100–118°C. DT values in artichoke puree were determined by the most probable number and plate count methods. D121°C values were deduced by extrapolation of the curves. An F 8.3/121 (see nomenclature section) target value of 1.8 min, equivalent to an F0= 2.5 min, was established considering a D121°C value of 0.36 min for artichoke puree. The cold point for canned artichoke hearts in 1/2 kg (71.5x117 mm) cans was determined, a set of heat penetration and cooling curves were obtained and the values of the parameters ‘j’ and ‘f’ were found. A process time was deduced, 21.5 and 23 min of heating at 121°C, following the methods of Patashnik (1954) and Hayakawa (1970, 1974) respectively, in order to reach the F0 target of 2.5 min for this new canned food. This process was adequate, as the inoculated experimental pack test showed no altered cans out of 50 inoculated after 21.5 min of heating at 121°C.