H. Hasan, S.H. Anwar, S. Rohaya, Martunis
This study aims to provide the community-based business with simple to follow procedures in the sterilization of canned yellowfin tuna. Two filling mediums, brine and palm oil were used. The thermal treatment process was performed using a small business scale retort of 24L. The process is divided into three stages: heating, holding temperature and cooling stage. The targeted temperature at the holding stage was set at 121.1°C for 50 minutes and measured using a thermocouple gland placed inside the retort. Two more thermocouple glands were placed inside the cans to record the product core temperature. During the heating stage, a time lag of 20 minutes was observed for the palm oil tuna to reach the same holding temperature as the brine tuna. The lethality rate F h during heating stage was 2.52 and 8.69 minute for brine and palm oil respectively. Lethality rate at the holding temperature stage F 121 . 1 was 49.23 for brine and 38.96 for palm oil. The lethality rate F ci of both products were closed at 2.3 and 1.93 minutes respectively for brine and palm oil. The total F 0 value were 54.05 and 49.58 minutes respectively for tuna in brine and tuna in palm oil. © Published under licence by IOP Publishing Ltd.
Electrical Engineering Department, University of Syiah Kuala, Darussalam, Banda Aceh, 23111, Indonesia; Agricultural Product Technology Department, University of Syiah Kuala, Darussalam, Banda Aceh, 23111, Indonesia
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