Effects of temperature distribution and heat penetration during retort sterilization on the quality characteristics of canned whelk (Buccinum striatissimum)

This study analyzed the temperature distribution and heat penetration characteristics during canned whelk production using two retort sterilizers. The quality characteristics of the products were also analyzed. The structural characteristics of the retorts, product loading methods, and product quantity affected various characteristics of the thermal profiles, including the range of secondary sterilization temperatures, the cold and hot locations in the two retorts, and the heat penetration characteristics. Regarding the physicochemical quality characteristics of processed whelk, as the F₀ value increased, pH decreased slightly from 6.92 to 6.63, color ΔE values increased from 16.87 to 22.37, the hardness decreased from 14.60 to 10.55 N, and the chewiness decreased from 36.50 to 26.00 mJ, while the initial solid weight of 186 g decreased to the range from 145.16 to 136.67 g. The findings of this study confirm that ensuring a uniform secondary sterilization temperature is important for achieving a high-quality final product.