Effect of process variables on the sterilization value, F₀ of glass canned indigenous soups

Abstract

The study examined how soup variety, retorting temperature, and time affect the F₀, which measures heat penetration and sterilization during canning. Two renowned South-Eastern Nigerian delicacies, Egusi and Ogbono soups, were cooked, bottled, and sterilized in glass containers. The purpose of this study was to determine how the thermal processing conditions and soup variety affect the degree of sterilization of soups made for convenience and longer shelf life without cold storage. The soups were made using conventional ingredients and procedures, then poured into glass jars and sterilized at temperatures ranging from 110°C to 121°C for 60 to 90 min. The heat uptake by the soups at the glass cans' presumed slowest heating zones was measured using thermocouples positioned in the centre of the can. The soups were sterilized in batches based on the temperature and time combinations. Periodic temperature and heat uptake measurements were utilized to calculate the process's F₀. The F₀ ranged from 1.0494 to 40.1739 min, with egusi soup demonstrating faster heat uptake and greater F₀ in most sterilization regimes. To ensure botulinum cook in the soups, heat processing at a least of 115 °C was required. Only the sterilization temperature significantly (p<0.05) affected the degree of sterilization, F₀. The linear model significantly described the F₀ data, with acceptable R² (0.8579), adjR² (0.8275), predR² (0.7653) and adequate precision (12.7227). The F₀ model could be a reliable guide in setting retorting condition for canned indigenous soups.