Still retort sterilization process for canned pimiento peppers (Capsicum annuum L.)

How to Cite

Rodríguez, T., Ramírez, H., & Pagán, I. Y. (1991). Still retort sterilization process for canned pimiento peppers (Capsicum annuum L.). The Journal of Agriculture of the University of Puerto Rico, 75(2), 173–180.


Pimiento peppers have a natural pH of 4.6 to 5.2 and are usually acidified to a pH value lower than 4.6 so that they can be safely processed at atmospheric pressure. The main purpose of acidifying to a pH lower than 4.6 is to eliminate the potential hazard of Clostridium botulinum growth. The objective of this study was to establish a retort sterilization process that could accelerate the plant canning procedure of pimiento peppers without affecting the canned fruit quality, especially in terms of texture. The study was accomplished with the facilities of the Planta Procesadora de Villalba, in the southern part of the island. The pimientos were placed in 211 X 300 tin cans with an acidified (0.4% citric acid) 2% brine solution ana subjected to three different thermal processes: heating for 3 and 4 minutes at 245° F, and heating in boiling water for 30 minutes (used as a standard). The 245° F thermal processes had an F value of .03 minutes (z=10) for the 3-minute process, and an F value of 0.16 minutes (z=10) for the 4-minute process. This was calculated by the Patashnik numerical method. The calculated thermal processes, graphically determined by the General Method of Bigelow, was 2.5 minutes for F = 0.03 and 3.5 minutes for F = 0.16, both at 245° F. The recommended thermal process is 4 minutes at 245° F with an initial temperature of no less than 170° F, or 30 minutes in boiling water (212° F).


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