Processamento de purê de banana (Musa cavendish, Lamb.) em embalagens flexíveis esterilizáveis.

Abstract

The aim of this work was to establish processing conditions for banana puree in retortable pouches (130 x 170mm). The pouches were processed without agitation in horizontal position at 115ºC/158 kPa over-pressure in water total immersion. The holding process time was 7,5min. and the Fo aplied was 0,64min. to cause 12 decimal reductions calculated for PFLUG (1990) for pH=4,6. After 30 days incubation at 37ºC, no abnormal condition was noted in the 36 processed pouches. This is an indicative that the process was satisfactory from the microbiological standpoint.