Temperature distribution studies were performed in steam-air retort to investigate the influence of various processing conditions (come-up time, sterilization temperature, and internal pressure throughout the steam-air retort). Retort temperature data were analyzed for temperature deviations during holding phase, maximum temperature difference between test locations at the beginning and after 1, 3, and 5 min of the holding phase, and box-and-whiskers plots for each location during the holding phase. The results showed that high sterilization temperature led to a more uniform temperature distribution than low sterilization temperature (pasteurization). In pasteurization condition, the temperature stability was slightly increased by increasing pressure during the holding phase. On the other hand, the temperature stability was slightly decreased in high sterilization temperature condition. Programming of the comeup phase did not affect the temperature uniformity. In addition, the slowest cold spot was found at the bottom floor during the holding phase in all conditions. This study determined that the temperature distribution is affected by retort processing conditions, but the steam-air retort needs more validation tests for temperature stability.

Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 요 약
 References

• 이선영(차의과학대학교 식품생명공학과) | Sun-Young Lee (Department of Food Science and Biotechnology, CHA University)
• 신해현(백석문화대학교 외식산업학부) | 신해헌
• 인예원(차의과학대학교 식품생명공학과) | Ye-Won In (Department of Food Science and Biotechnology, CHA University)
• 조형용(차의과학대학교 식품생명공학과) | Hyung-Yong Cho (Department of Food Science and Biotechnology, CHA University) Corresponding author