Low pH, Hot filled sauces > is controlled/rapid chilling necessary
Hi all,
A query for those with experience in sauce manufacture.
Is controlling (i.e. rapid cooling) and/or monitoring of the the post packing cooling process necessary at all if the following parameters are in place.
- Cook temperature >90°C maintained for 30 minutes
- Product pH <4.6 (for shelf stability)
- Product packed into pouches and sealed while hot
Also what are the lower temperature limits used for hot fill temperatures?
Hi all,
A query for those with experience in sauce manufacture.
Is controlling (i.e. rapid cooling) and/or monitoring of the the post packing cooling process necessary at all if the following parameters are in place.
- Cook temperature >90°C maintained for 30 minutes
- Product pH <4.6 (for shelf stability)
- Product packed into pouches and sealed while hot
Also what are the lower temperature limits used for hot fill temperatures?
Hi Ragga,
Yr queries relate to thermal safety requirements and product quality (eg cooling time).
The details likely depend on the specific product / process.
Some possible answers in these documents –
thermal processing requirements.pdf 640.83KB 169 downloads
processing hot-filled pouches.pdf 42.6KB 154 downloads
In some countries, some of these processes might have to be officially approved.
Hi Ragga,
Yr queries relate to thermal safety requirements and product quality (eg cooling time).
The details likely depend on the specific product / process.
Some possible answers in these documents –
thermal processing requirements.pdf
processing hot-filled pouches.pdf
In some countries, some of these processes might have to be officially approved.
Thanks for the response Charles, unfortunately I cannot download the attachments for some reason???
Thanks for the response Charles, unfortunately I cannot download the attachments for some reason???
Hi Ragga,
Sorry for problem.
Seemingly (forum) system failure.
Please try again.