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    Ex1 Canning Chicken Curry - Najwa As2464a

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    Canned chicken curry was successfully produced using a thermal processing method involving boiling water for 30 minutes and retorting at 121°C for 45 minutes. The canned chicken curry had an acceptable texture, taste and colour after processing in the retort compared to boiling water alone. No signs of spoilage were observed after 4 weeks, indicating the thermal processing was effective at extending the shelf life. Canned foods typically have a shelf life of 1-4 years when stored properly due to the sterilization process eliminating microorganisms.

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    Ex1 Canning Chicken Curry - Najwa As2464a

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    najwa
    917 views6 pages
    Canned chicken curry was successfully produced using a thermal processing method involving boiling water for 30 minutes and retorting at 121°C for 45 minutes. The canned chicken curry had an acceptable texture, taste and colour after processing in the retort compared to boiling water alone. No signs of spoilage were observed after 4 weeks, indicating the thermal processing was effective at extending the shelf life. Canned foods typically have a shelf life of 1-4 years when stored properly due to the sterilization process eliminating microorganisms.

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    EX1 CANNING CHICKEN CURRY- NAJWA AS2464A

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    Canned chicken curry was successfully produced using a thermal processing method involving boiling water for 30 minutes and retorting at 121°C for 45 minutes. The canned chicken curry had an acceptable texture, taste and colour after processing in the retort compared to boiling water alone. No signs of spoilage were observed after 4 weeks, indicating the thermal processing was effective at extending the shelf life. Canned foods typically have a shelf life of 1-4 years when stored properly due to the sterilization process eliminating microorganisms.

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    917 views6 pages

    Ex1 Canning Chicken Curry - Najwa As2464a

    Uploaded by

    najwa
    Canned chicken curry was successfully produced using a thermal processing method involving boiling water for 30 minutes and retorting at 121°C for 45 minutes. The canned chicken curry had an acceptable texture, taste and colour after processing in the retort compared to boiling water alone. No signs of spoilage were observed after 4 weeks, indicating the thermal processing was effective at extending the shelf life. Canned foods typically have a shelf life of 1-4 years when stored properly due to the sterilization process eliminating microorganisms.

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    You are on page 1of 6

    School of Industrial Technology

    Faculty of Applied Sciences

    FST528
    FOOD PRESERVATION TECHNOLOGY

    EXPERIMENT 1: PRINCIPLE OF
    CANNING: PRODUCTION OF
    CANNED CHICKEN CURRY.

    NAME : NAJWA BT AHMAD ABD RAOF


    CLASS : AS2464A
    STUDENT’S ID : 2018654492
    DATE OF EXPERIMENT: 20/5/2020
    LECTURER’S NAME : DR SUZAIRA BT BAKAR
    INTRODUCTION
    Canning is a preservatives method by placing the foods in cans or jars, sealed and then
    sterilized by heating them to a temperature that can destroy microorganism that can cause
    food spoilage. The air is driven out during the heating process. It will formed a vacuum seal
    that will prevent the air inside getting back inside. Sterilization is very important in this food
    process to kill any harmful microorganism in the food that can affect the nutritive value and
    quality of the food. In the other hand, the spoilage microorganism that are heat resistance
    were killed by the high level of acid in high acid food. The processing time of canning is
    depends on the pH of food, size and shape of container, and type of microorganisms that can
    be found in the food product. The purpose of preserved food are to extend the shelf life of the
    food, eliminate the process of decomposition, reduce wastage of harvest surplus and etc. It is
    important in order to have a good quality of the food product.

    OBJECTIVE
    The objective of this experiment is to produce canned chicken curry and extend the shelf life
    of chicken curry.

    INGREDIENTS
    Ingredients Amount (g)
    Coconut Milk 600 g
    Chicken meat 2 kg
    Potatoes 1 kg
    Shallots 150 g
    Garlic 100 g
    Curry Powder 250 g
    Dried Chilli 100 g
    Cooking Oil 250 ml
    Salt as preference
    Sugar / MSG as preference
    *Optional ingredient: Fresh red chili and tamarind

    MATERIALS
    Exhaust chamber, seamer, autoclave, and blender
    PROCEDURE
    1. Shallots, garlic and potatoes were peeled. The stalk was removed and the dried chili
    washed. Soak in hot water. The shallots, garlic and chili were grinded separately using
    a blender.
    2. The potatoes and chicken were cut into suitable sizes. Some water was added into
    curry powder and turned into a paste. The shallots and garlic were fried with oil until
    slightly brownish.
    3. Chili and curry paste were added and fried until well done. Some water was added
    followed by coconut milk and continue heating.
    4. Potatoes and chicken pieces were added into the curry. The ingredients were heated
    for about 5-10 minutes. Salt, sugar/and MSG were added.
    5. The potatoes and chicken pieces were filled into sterilized cans and covered with hot
    curry leaving about 1.3 cm headspace.
    6. The cans were exhausted for 7 minutes. The cans were immediately seamed and
    inverted.
    7. The cans were heated at 121°C using a retort for 45 minutes. Then, the cans were
    cooled in running water.
    8. The cans were store at room temperature and any sign of spoilage were observed
    weekly

    RESULT

    Result after 4 weeks


    Boiling water = 100oC (30 minutes)
    Retort = 121 oC (45 minutes)

    Boiling water Retort


    Texture of curry (chicken & potatoes) 3 4
    Taste 1 3
    Colour 4 2
    Sign of spoilage (mould) 4 4
    Overall acceptability 4 2
    Scale Texture Taste Colour Sign of spoilage Overall aceptability
    1 Very slightly soft Very slightly burnt Extremely dislike No spoilage Extremely dislike
    taste
    2 Slightly soft Slightly burnt taste Slightly dislike Slightly spoilage Slightly dislike
    3 Moderately soft Moderately burnt Moderately Moderately Moderately
    taste preferred spoilage acceptable
    4 Extremely soft Extremely burnt taste Most preferred Extremely Most acceptable
    spoilage

    DISCUSSION
    1. What is common pH for canned food?
    Canned foods may be classified into two categories based upon pH and acidity. The low-
    acid food category having a pH above 4.6, and for high acid category food have pH of 4.6
    or lower. Meats, poultry, fish, seafood, milk and all fresh vegetables except for tomatoes
    are low-acid foods with pH values above 4.6. So, the chicken curry is categorize as low
    acid food. Low-acid foods have pH values higher than 4.6.

    2. Discuss the advantages and disadvantages of thermal processing using retort.


    Some advantages of the thermal processing using retort include improved flavour.
    With retort canning, all the juices remain inside the bag. There is no siphoning with retort
    pouches like you see with mason jars since the retort pouch is vacuum sealed prior to
    pressure canning. Plus, retort pouches do not require extra liquid to fill voids / head space
    like mason jars so natural flavors are not diluted. for 5 minutes, even without heating.
    Next, save energy because the cooking bag is thinner, it can reach the lethal temperature of
    bacteria quickly when heated, and the energy consumption is 30-40% less than that of the
    tin can. Furthermore, easy to use. The cooking bag can be opened conveniently and safely.
    When eating, the food can be opened and eaten by putting it in a bag together in boiling
    water.

    Disadvantages of thermal processing using retort are filling or crates and loading into
    crates is much slower and much complex than can or glass controlling. Next, establishing
    the scheduled process and controlling critical factors is more complex. Furthermore, high
    capital investment, especially in equipment necessary for appropriate pouch handling
    during loading and unloading of the retort (e.g stackable trays, rack) and during post
    thermal process handling to ensure pack integrity.(Rupesh. N, 2014)

    3. Identify the shelf life of canned food. Give 3 examples of food products and its shelf life.
    Canned food has a long shelf life because the sterilized food is separated from the outside
    environment by the sealed containers. Canned food mosly can last long for 1 to 4 years if
    keep the food in a cool, dark place. If the cans undented and in good condition, it can
    likely safely double that shelf life from 3 to up to 6 years (Health,2015). For canned
    chicken, corn beef, canned ham, and tuna can last from 2 to 5 years after the can's printed
    date, so long that it's stored in ideal conditions. However, the cans must not easy to be rust,
    dent and corrosion because these can effects the shelf-life of canned food.

    Example of canned food product and its shelf life:

    1. Canned chicken - about 3 to 5 years,

    2. Canned fruit cocktail - about 18 to 24 months

    3. Canned oats – 30 years

    CONCLUSION
    Canned chicken curry is successfully been prepared and the shelf life of the chicken curry is
    extended.

    REFERENCES
     Health, Men's. “Which Expired Foods Are Okay to Eat?” Fox News, FOX News
    Network, 31 Jan. 2015, www.foxnews.com/health/which-expired-foods-are-okay-to-
    eat.
     Rupesh N. Chavan B. Retort Packaging, 18 April. 2018,
    https://www.slideshare.net/9503437983/retort-packaging-by-rupesh-chavan
     Yang Shan., (2016). Effect of Sealing on the Preservation of Canned Products in
    Canned Citrus Processing from https://www.sciencedirect.com/topics/agricultural-
    and-biological-sciences/canned-foods

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