1 reply to this topic

[Pamalapati]

Hi,

Can any one suggest me where does the product get sterilized whether in Heating modules or Holding modules. Which temperature needs to be monitored whether heating temperature or Holding temperature. Which temperature needs to be considered as CCP.

 We produce mango pulp and we are into fruit processing industry.

[pHruit]

It's going to depend to some extent on the exact design/setup of your equipment, but generally the time/temp for sterilisation will be in the holding section - the heating part gets it up to the required temperature prior to that.

Typically with this type of process it would be the holding temperature and holding time that are the critical limit for the process, although for a known volume of holding section it's often more practical for monitoring purposes to define a maximum flow rate rather than a minimum holding time, as you can directly measure the former.

 

For the temperature monitoring this would typically be done at entry and exit from the holding section, with the latter linked to your auto divert (if you have one) system.

 

Again, this is general observation based on my experience and you will really need to go through the full HACCP process and equipment validation with your supplier etc to properly understand your setup and how best to control it.