A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

This work introduces the concept of a controlled agitation thermal process to reduce quality damage in liquid‐particulate products during agitation thermal processing. Reciprocating agitation thermal processing (RA‐TP) was used as the agitation thermal process. In order to reduce the impact of agitation, a new concept of “stopping agitations after sufficient development of cold‐spot temperature” was proposed. Green beans were processed in No. 2 (307×409) cans filled with liquids of various consistency (0% to 2% CMC) at various frequencies (1 to 3 Hz) of RA‐TP using a full‐factorial design and heat penetration results were collected. Corresponding operator's process time to impart a 10‐min process lethality (F_o) and agitation time (AT) were calculated using heat penetration results. Accordingly, products were processed again by stopping agitations as per 3 agitation regimes, namely; full time agitation, equilibration time agitation, and partial time agitation. Processed products were photographed and tested for visual quality, color, texture, breakage of green beans, turbidity, and percentage of insoluble solids in can liquid. Results showed that stopping agitations after sufficient development of cold‐spot temperatures is an effective way of reducing product damages caused by agitation (for example, breakage of beans and its leaching into liquid). Agitations till one‐log temperature difference gave best color, texture and visual product quality for low‐viscosity liquid‐particulate mixture and extended agitations till equilibration time was best for high‐viscosity products. Thus, it was shown that a controlled agitation thermal process is more effective in obtaining high product quality as compared to a regular agitation thermal process.