ABEn 167 – FOOD PROCESS ENGINEERING

NAME: Jessa L. Boca Date Submitted: December 16, 2023

Laboratory Exercise No. 4

COLD POINT DETERMINATION
INTRODUCTION

Thermal processing of foods constitutes a significant part of the world’s food preservation
technique. Thermally processed foods include heat-processed foods in bottles, jars, metal cans,
pouches, tubes, and plastic-coated cartons. The heat treatment is applied with the objective of
destroying specific, usually pathogenic organisms and also spoilage causing microorganisms.
Processes that employ heat to make food safe for consumption and/or extend shelf-life by reducing
or eliminating microbiological contamination (pathogens or spoilage) and enzymatic activity of the
food. These processes could also affect texture and flavor of food products.
Demand for better quality processed food is increasing as civilization developed. This led to
the development of a large food preservation industry, aiming to supply food that is sterile, nutritious,
and economical. Thermal sterilization of foods is the most significant part of this industry and is one
of the most effective means of preserving our food supply (Karel et al., 1975). The objective of
sterilization is to extend the shelf life of food products and make them safe for human consumption
by destroying the pathogenic microorganisms.
The thermal properties of food refer to characteristics that govern the heat transfer within a
given food substance. These attributes are commonly categorized as thermodynamic properties such
as specific volume, specific heat, enthalpy, and entropy and heat transport properties including
thermal conductivity and thermal diffusivity (Lozano, 1979). The study of thermal properties is
crucial in food process engineering, as it influences the design and efficiency of heating, cooling, and
preservation techniques. Understanding thermal properties is crucial for optimizing food processing
conditions, ensuring safety and quality. Heat plays a central role in microbial inactivation, textures,
and flavors, contributing to industry success. The point where heat is received last is called the cold
point (Cerna, 2016).
 Thermal processing is the most common sterilization method, which employs steam as the
heating medium, although other types of heating medium like steam–air mixture, pressurized hot
water, and direct flame are available. Saturated steam is the most commonly and highly desirable
heating medium used for commercial sterilization of canned foods. Other methods of sterilization
such as pulsed electric field (Barbosa-Canovas et al., 1998, 2001), ultrahigh hydrostatic pressure
(Barbosa-Canovas et al., 1998; Palou et al., 1999; Furukawa and Hayakawa, 2000), and ultraviolet
treatment (Farid et al., 2000) have been widely studied. However, these methods fail to replace the
common thermal processing mainly due to their inability to inactivate enzymes, which can cause
various negative effects such as discoloration, bitter flavor, and softening (Clark, 2002).
One important component of thermal characteristics in food process engineering is
achieving the appropriate safety criteria while keeping nutritious value. Canning is an effective
way to preserve a huge portion of the food supply. However, overheating can cause vital
nutrients to degrade and impair the sensory properties of the final product. It is important to
understand the lowest temperature reached during the freezing process, which is a key parameter
for various reasons. Therefore, a precise comprehension of the cold point is essential for food
engineers to optimize processes, enhance product quality, and uphold safety standards in the
food industry.

OBJECTIVES
The experiment's primary objectives were to determine and compare the cold point
temperatures of two different food materials: liquid (water) and solid (minced beef). The study
sought to comprehend the thermal properties of these substances during chilling processes and to
assess how their distinct states (liquid or solid) affected the creation of a cold point within the
container. This investigation was carried out to get insights into potential changes in heat
transmission and cooling rates, which would provide significant information for improving
storage and preservation strategies for liquid and solid food items in cans.
 METHODOLOGY

Data Measurement
Determination of cold point inside a can was done using two different food materials. One was
liquid (water) and the other one was solid (minced meat). The food materials were put inside a tin can
shown in figure 1 equipped with thermo couples fittings at different depth along the longitudinal axis.
Roughly, the offset between thermocouples was 1 inch.
Careful preparation of samples and experimentation are required for finding the cold point of
a can. The students purchased at least 1 kilogram of ground pork for sample preparation. A six-piece
211 x 300 scheduled tin can was then constructed.. The three cans were filled with ground pork, each
containing a quantity of at least ¾ the size of the can and sealed using the can sealer found in the pilot
plant of the Food Science Technology in Visayas State University, Baybay City, Leyte.
Simultaneously, the remaining three cans were filled with tap water and sealed. The instrumentation
setup involves the calibration of the temperature measuring device for accuracy. The thermocouple
was carefully put into the middle of the product within the container, with precautions made to
prevent puncturing the can itself. The students also sealed any crevices surrounding the measurement
instrument to avoid heat exchange with the outside environment. The canned food was cooked with
steam in a food steamer. The time and temperature data were constantly collected until the product
within the container reached its coldest point. This information was used to build a temperature
profile, with the lowest recorded temperature serving as the cold point.

After the sealing process, the thermocouple-installed cans were subjected to heat inside a
partially covered autoclave at 98°C. The instantaneous increase in temperature of the different
sections of the cans were monitored and recorded by the computer through ADC. After 35 minutes of
exposure to heat, the cans were subjected to cooling using continuous supply of tap water
Selection of unsealed tin Drilled a hole in the can.
cans

Can with product. Sealing of tin can using a

can sealer machine.
Cans was placed in a food Thermocouple was inserted.
steamer.

Temperature Measuring
Device
RESULTS

Table 1. Can seam evaluation though visual inspection

Type of Product Can seam visual evaluation Product visual quality inspection
Water Sharp seam Clear
Minced lean pork Sharp seam Pale white color with hard texture.

Table 2. Heat penetration data and equivalent total lethality of the different sections of the cans
filled with juice and lean pork.
Process Time (min) Holding Fo* (sec) % Error**
Position Heating Holding Cooling Temp Trapezoidal Simpson Rule Rectangular Trap Rec
Water
Top 9.27 46.45 28.66 98** 14.79 14.78 14.79 0.02 0.02
Middle 11.63 44.74 28.01 98** 14.46 14.46 14.46 0.01 0.01
Bottom 11.11 44.62 28.65 97 - 98 13.36 13.36 13.36 -0.01 -0.01
Pork
Top 42.28 42.1 97** 6.47 6.47 6.47 -0.04 -0.04
Middle 42.28 42.1 94** 4.33 4.33 4.33 0.07 0.07
Bottom 42.28 42.1 95** 4.56 4.56 4.56 0.04 0.04
* - based on 5 seconds interval, ** - highest temperature attained and no holding temp was recorded

Chart Title
120

100

80
Temperature

60

40

20

0
0 500 1000 1500 2000 2500 3000 3500 4000 4500 5000
Time (seconds)

Top (Water) Middle (Water) Bottom (Water) Bottom (Ground Pork)

Middle (Ground Pork) Top (Ground Pork) Retort Temp

Figure 2. Plot of the instantaneous temperature of the different sections of the can
 0.0070

0.0060

0.0050
Lethal Rates

0.0040

0.0030

0.0020

0.0010

0.0000
0 500 1000 1500 2000 2500 3000 3500 4000 4500 5000
Time (seconds)

Top Middle Bottom

Figure
3. Lethal rates of different sections of the can containing water

0.005

0.0045

0.004

0.0035
Lethal Rates

0.003

0.0025

0.002

0.0015

0.001

0.0005

0
0 500 1000 1500 2000 2500 3000 3500 4000 4500 5000
Time (seconds)

Top Middle Bottom

Figure 4. Lethal rates of different sections of the can containing minced lean pork
DISCUSSION

Cold Point Determination

The possible leaks will have an influence on the heat penetration research as well as the

canned products' integrity. The only issue in the cans' construction that was discovered was the

sharp seam. Sharp seams are seen when the seaming chuck and second roller are extremely tight.

A flawless seam may be obtained by using a tiny quantity of chuck and tightening the second

roller. Three-point real-time temperature tracking within the cans using an ADC-1 device was

used to determine the cold point of canned juice and minced lean pork. Figure 2 shows the

immediate temperatures of the pork and canned juice. Compared to canned lean pork, the can

containing juice heated up and cooled down more quickly. The disparity in the rate of heat

increase of the two cans can be explained by the fact that meat is a poor conductor of heat and

convective heat transfer is quite high for liquids (Holman, 2010).

The juice's first cold point is clearly visible throughout the can. However, after being

heated, the cold point has shifted to the bottom of the can containing the juice. While the heating

is on. The greatest temperature was regularly recorded at the top of the can, which is two-thirds

its height from the bottom, while the lowest temperature was consistently recorded at the bottom,

which is one-third its height from the bottom. This result was identical to that of Pflug and

Nicholas (1961), which Alabastro (1987) referenced, which found that the liquid inside the jar is

at its coldest point when it is 10% of the liquid height from the can's bottom. In addition, around

20 to 30% of the liquid height is the coldest point of retortable pouches according to results of

Ghani et a1 (2002) as mentioned by Drotz (2012).

 Conclusion:

Therefore I concluded that, the cold point measurements on cans of liquid (water) and

solid (minced beef) revealed interesting differences in thermal behavior during the chilling

process. The experiment proved that the cold point, or the temperature at which the internal

temperature drops to its lowest level, differs between liquid and solid food items. The

disparities in cooling speeds and cold point temperatures found highlight the need of taking

the physical state of the food product into account when designing storage and preservation

procedures in cans. These findings add important insights to the realm of food science and

technology, highlighting the necessity for specialized ways to maintain appropriate

temperature management for both liquid and solid components within canned goods.

The cold point determination conclusion of canned goods refers to the assessment of the coldest

point within a canned product during the heating and cooling process. This determination is

crucial in ensuring the safety and quality of canned goods.

Cold point determination is that it helps identify the slowest heating and cooling areas within

the canned product. These areas are typically the last to reach the desired temperature during

processing. It is important to ensure that these slow-heating areas reach the required temperature

to eliminate any potential bacterial growth or spoilage. By determining the cold point,

manufacturers can adjust their processing methods to ensure uniform heating and cooling

throughout the canned product. This helps to eliminate any potential cold spots that may

compromise the safety and quality of the goods. In conclusion, the cold point determination of

canned goods is essential for ensuring the safety and quality of the product. By identifying the

slowest heating and cooling areas, manufacturers can make necessary adjustments to their

processing methods, thereby minimizing the risk of bacterial growth and ensuring consistent

quality in the canned goods.