Atmospheric and Retort Processing

The thermophysical events in a can in the retort (dissolution, hydration, dehydration, gelatinization decrystallization, defibrillation, curling, uncurling, etc.) obviously must be complex. Charge superimposes electrostatic and electrokinetic reactions on the thermophysical processes. Broken-curve profiles for some polysaccharide foodstuffs manifest a transition from conduction to convection heating, as a tenuous, reversible suprastructure reverts to a liquefied mass under the influence of + A//mix. 

The effect of heat on the polysaccharide-water interaction in several dispersions and suspensions was studied by comparative viscometry and rheometry (Tables I-IV). The polysaccharides were the purest manufacturers grade laboratory washed and dried before dispersion. The dispersion concentrations were below c to accommodate capillary viscometry, and the suspension concentrations were above c to accommodate rheometry. It is seen in Tables I and II that the cellulose derivatives made the most stable dispersions and the propylene glycol alginate made the least. Dispersions of the neutral polysaccharides were more stable than those of the ionic polysaccharides. From Tables III and IV, it can be argued that suspensions benefit 

Ratio of Intrinsic Viscosity of Polysaccharide Dispersions Heated (Enr ]fc) for 15 min at I2I°C and the Corresponding Unheated ([i)]c) Controls  

Rao et al. (1981) reported the primary structure of guar gum and CMC to be quite stable after heating at 210-260°F for 5-20 min, but there was a loss of T fl. The results of this heating study suggested possible coil-stretch deformation of an equilibrium structure in the gums beyond their elastic limit and an infinitely long t1 after cooling. Coil-stretch deformations can 

Ratio of Apparent Intrinsic Viscosity of Heated ([i)0]h) to Control ([T a]e) for Some Polysaccharide Suspensions 

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