Thermal processing requirements of canned chickpea dip

The thermal process requirements in still retorts were determined for various processing conditions (two can sizes, two processing and four filling temperatures), based on a sterilization value, F_o= 2.78 min, and following both general and nomogram methods; the methods gave differences in the total processing time between 1.2 and 4.2 min. Viscosity decreased significantly but incubation, colour measurement and sensory evaluation of the products showed no statistically significant differences between any of the evaluated processing schedules; however for economic considerations the recommended process requirements for small and medium size cans were 32.9 and 57.2 min respectively at 121°C, with a filling temperature of 85°C.