Date of Award


Document Type


Degree Name

Master of Science (MS)

Legacy Department

Food, Nutrition, and Culinary Science

Committee Chair/Advisor

McGregor, Johnny U

Committee Member

Dawson , Paul

Committee Member

Rieck , James

Committee Member

Whiteside , Scott


The effects of oscillating and static retort thermal processing on heat penetration using an institutional size pouch were evaluated. A literature review of general information on retort thermal processing, process modes, processing mediums, retort pouches and starch was presented.
Frigex-W starch (National Starch Food Innovation) and water mixtures were prepared at three different concentrations (1%, 3% and 5%). Five replications of starch and water mixtures were processed using water spray as the processing medium in institutional size retort pouches (29.2 cm. x 38.1 cm.) using both oscillating and static processing modes.
Viscosity (by Brookfield viscometer and Bostwick consistometer), residual air (destructive technique), color (by Minolta L*a*b* colorimeter), processing time (slope of heat penetration curve) and process time to achieve 5 log reduction of Clostridium botulinum were determined for each starch and water mixture concentration level.
The mean slope values of the two processing modes (oscillating and static) were not different (p>0.05) for the 1% and 5% concentrations. The mean slope values of the processing modes (oscillating and static) were different (p<0.05) for the 3% concentration.
The results of this research were significant to the food industry because the oscillating technology may not be beneficial to companies processing low viscosity (1%) and/or high viscosity (5%) products since there was no difference between the two (oscillating and static) modes when evaluating processing time. Companies processing medium viscosity (3%) could benefit from investing in the oscillating technology because of the decreased processing time. The decreased processing time could result in increased production yields and retention of important nutrients.
However, companies processing low viscosity (1%) and/or high viscosity (5%) products may still benefit from investing in oscillating technology because of other benefits. Other potential benefits (for example: retention of important nutrients) need to be investigated to determine the effectiveness of the oscillating technology.

Included in

Food Science Commons



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