개량조개 세절 보일드 통조림 및 바지락 훈제 기름담금 통조림의 살균조건을 검토하기 위하여 현재 통조림 업계에서 실시하고 있는 살균조건하에서 열전달시험을 하고 이로부터 $F_0$값을 산출하여 검토하였다. 개량조개 세절 보일드 통조림의 $F_0$은 2호관이 47.79, 7호관이 52.99, 참치 2호관이 45.24로 이들 통조림은 모두 과잉가열처리를 하고 있다고 할 수있어 보다 적정한 살균조건의 설정을 위한 재검토가 필요하다고 생각된다. 바지락 훈제 기름담금 통조림(각3호 B관)의 $F_0$ 값은 14.12로, Clostridium botulinum A형균의 치사치인 $F_0=4.03$을 기준으로 하여 볼 때 비교적 강한 살균처리를 하고 있다고 할 수 있다. 또한, 제품별로 $F_0$값과 B값과의 상관관계를 알기 위하여 각 살균온도별로 $F_0$값에 따른 B값을 산출하여 그 nomograph를 작성하였다.
In the present study, in succession to the previous reports, the sterilizing values ($F_0$) of the thermal processes for the canned minced hen-clams in brine and the canned smoked baby-clams in oil were determined ana discussed. The heat penetration tests were carried out three times with three cans at a time for each canned product. The thermocouple was setted on the can so as the tip of the applicaotor fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the crate in which the same canned products were loaded with, and test cans were arranged to the front, the middle and the rear in the retort. The heat penetration curve obtained for the canned minced hen-clams in brine showed a broken logarithmic heating curve, while that of the canned smoked baby-clams in oil showed a simple logarithmic heating curve. The calculated $F_0$ values for the canned minced hen-clams in brine were 47.79 for No. 2 can, 52.99 for Ne. 7 can. and 45.21 for No. 2 tuna can, respectively. And the $F_0$ value for th canned baby-clams in oil packed into No. 3B square can was 14.12. Additionally, the nomographs represent the relationship between $F_0$ vlaues and B values (process time including $42\%$ of come-up time) for the each canned product were constructed.
