Process Optimization for the Development of Shelf Stable Ready to Eat Tomato Curry in See through Retort Pouch

Ammu Dinakaran; Ninisha Babu; Maya  Raman; Akshaya Ravindran; T. V. Sankar; T.  K Srinivasa Gopal

doi:10.47310/iarjnfs2022.v03i01.002

Ammu Dinakaran Center of Excellence in Food Processing Technology Kerala University of Fisheries and Ocean Studies Panangad, Madavana P.O., India-682506
Ninisha Babu Center of Excellence in Food Processing Technology Kerala University of Fisheries and Ocean Studies Panangad, Madavana P.O., India-682506
Maya Raman Center of Excellence in Food Processing Technology Kerala University of Fisheries and Ocean Studies Panangad, Madavana P.O., India-682506
Akshaya Ravindran Center of Excellence in Food Processing Technology Kerala University of Fisheries and Ocean Studies Panangad, Madavana P.O., India-682506
T. V. Sankar Center of Excellence in Food Processing Technology Kerala University of Fisheries and Ocean Studies Panangad, Madavana P.O., India-682506
T. K Srinivasa Gopal Center of Excellence in Food Processing Technology Kerala University of Fisheries and Ocean Studies Panangad, Madavana P.O., India-682506

DOI: https://doi.org/10.47310/iarjnfs2022.v03i01.002

Keywords: Tomato, Retort Processing, See through retort pouch, F0 value, cook value.

Abstract

Ready to eat tomato curry in see through retort pouches was developed using steam air retort. The product was found to be commercially sterile after retorting to an F0 value of 7.34 minutes. The heat penetration characteristics of the product was studied and revealed a total process time of 30.38 minutes to attain the above F0 value and the cook value was 66.03 minutes. The characteristics of the see through retort pouch used for the study was analysed and our results showed that it had good barrier properties and is suitable for food contact applications. Tomato is known as a rich source of lycopene, thus in this study the ready to eat tomato curry was also analysed to determine the changes that occurred in the lycopene content during processing. Shelf life studies conducted revealed a shelf life of one year at ambient temperature (26 to 28°C).