Investigation of the Rheological Properties and Validation of Thermal Processing Parameters for Developed Canned food Products.

Using a rotary research retort equipped with thermocouples to read the temperature history of canned products during thermal processing at the pilot plant of the School of Food Biosciences, University of Reading, UK , validation of the thermal processing parameters of four Nigerian traditional soups (egusi & mushroom, bitter leaf soup, ogbono, and ogbono & okra), canned cowpea and sweet corn in tomato sauce as well as canned cowpea and fried yam in tomato sauce, canned cowpea and plantain in tomato sauce, canned cowpea in tomato sauce were conducted. The following rheological and microbiological studies were equally carried out to support and help in achieving the research objectives: