University of Khartoum

Determination of the Sterilization Time Of Canned Peas (Pisum Sativum) At SaeedFactory, Khartoum, Sudan

Determination of the Sterilization Time Of Canned Peas (Pisum Sativum) At SaeedFactory, Khartoum, Sudan

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dc.contributor.advisor Mohamed Ayoub Ismail en_US
dc.contributor.author Algapani, Dalal Ezaldeen Abdel Rhman
dc.date.accessioned 2015-06-15T07:29:52Z
dc.date.available 2015-06-15T07:29:52Z
dc.date.issued 2015-06-15
dc.date.submitted 2015-06-15
dc.identifier.citation University of khartoum en_US
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/12395
dc.description 59 Pages
dc.description.abstract The experimental work of the present study was partially carried out at The Department of Agricultural Engineering, Faculty of Agriculture, University of Khartoum and Saeed Factory, Khartoum North, Sudan. The objectives of the study were: to determine the sterilization time of canned peas by the graphical and mathematical methods and to compare the determined sterilization times obtained by the two methods. Two metal cans (109 mm in length, 73 mm in internal diameter and 0.22 mm in thickness) were used for the determination of the cold point of the canning container. An air-oven and thermocouples connected to a data logger were used in the experiment. The oven was set at a temperature of 115=616;C and the data logger was configured to record the temperatures at intervals of 5 minutes over a period of two hours. Four cans of the type used in determination of the cold point of the canning container were used for canning peas. A retort set at a temperature of 116=616;C and the thermocouples connected to the data logger were also used in the canning experiment. The data logger was configured to record the temperatures at intervals of 5 minutes over a period of 35 minutes. Results showed that, the position of the cold point of the canning container lies at a distance of 3 cm above the bottom surface and along the vertical axis of the container. The average determined sterilization time of the four cans for the graphical and mathematical methods were 26.7 and 17.5 minutes, respectively. The two sample independent t-test (P=603;0.05) and the linear regression (R2 = 0.0016) statistically revealed that, the two determined sterilization times of the two methods are significantly different. Pressurized canning is suitable for low acid food materials. A clostridium botulinum bacterium is the main causal microorganism of food materials deterioration especially low acid ones. The graphical method compared to the mathematical one is satisfactory in determining correctly the sterilization time of canned peas. en_US
dc.description.sponsorship UOFK en_US
dc.publisher University of Khartoum en_US
dc.subject Peas (Pisum Sativum) en_US
dc.title Determination of the Sterilization Time Of Canned Peas (Pisum Sativum) At SaeedFactory, Khartoum, Sudan en_US
dc.type Thesis en_US
dc.Degree M.Sc en_US
dc.Faculty Agriculture en_US
dc.contributor.faculty Agricultural Engineering en_US

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