Validation Study for Roasted Peanuts/Tree Nuts

Hi, everybody! You were all so helpful with my last question, that I came back with another.

I'm looking for any and all information regardings validation studies on roasting peanuts and tree nuts. My company had something on file electronically, but it's a bit out of date, adn we need something more current.

Any recommendations?

Thanks again.

kevin

Hi Kevin,

This is almost like your roaster validation to ensure that is doing a good job. In Pharmaceutical & dry mix food industry - we call it us Mixer validation or evaluation. We generally do this by taking a key property of the food as a testing parameter - For Example if it contains salt - We test it for Sodium, if it contains Chilli - we test it for SHU (Schoville Heat Units) or water activity etc. These days some markers (dye) are also used to study during the initial validation of the processing machine.

For this after doing the particular process, while we dispense the product from the processing machine - we take sample at different interval - like if you are manufacturing 1500Kg and you pack it in 10 bags - we collect sample in the initial dispensing and after completion of each bag filling. So, we will get totally 10 samples. We have to lable this samples serially and analyze in the laboratory for suitable parameters - which can give you clear picture. Be sure your method gives accurate results - And the method is validated in your laboratory for accurate and repetitive results. Then after analyzing the results. Calculate the Coefficient of Variation (CV). CV of 5% or less means its excellent. Also draw a normal distriubution curve to understand its 1s, 2s & 3s - So that you can plan and improve the efficiency of your processing machine - Please note the time of the process - So that you can play with the parameters to achieve a good efficiency.

Rgds,
anish

Hi, everybody! You were all so helpful with my last question, that I came back with another.

I'm looking for any and all information regardings validation studies on roasting peanuts and tree nuts. My company had something on file electronically, but it's a bit out of date, adn we need something more current.

Any recommendations?

Thanks again.

kevin

Dear kbyrne,

As you will hv probably deduced from the previous post, the basic missing item from yr original post is -

What are you trying to validate ?

Rgds / Charles.C

Exactly Charles! - After making the post - I was thinking whether I have replied correctly - Whether kbyrne is interested in Quality of the Roasting or Uniformity of the Roasting - including effectivenss. If its quality of roasting - he has to consider microbial property as a key parameter.Hope he posts little more information on what he wanted, so that the forum members can contribute better.

Rgds,
anish

Dear kbyrne,

As you will hv probably deduced from the previous post, the basic missing item from yr original post is -

What are you trying to validate ?

Rgds / Charles.C

Charles/Anish,

You're absolutely correct - I did forget to mention what I'm trying to validate.

I'm trying to validate 5-log reduction of salmonella in the roasting of nuts. As I mentioned in my earlier post, we did have something on file, but it lacked the source of the information. We have a TPA coming up in 2 months, and I'd like to get this updated and back in the file.

Kevin

Charles/Anish,

You're absolutely correct - I did forget to mention what I'm trying to validate.

I'm trying to validate 5-log reduction of salmonella in the roasting of nuts. As I mentioned in my earlier post, we did have something on file, but it lacked the source of the information. We have a TPA coming up in 2 months, and I'd like to get this updated and back in the file.

Kevin

First you need to validate the functionality of your roaster through studies looking for any cool or hot spots. Typically the roaster manufacturer can help you with this step.

After you validate the functionality of the roaster you will need to do a challenge study to validate that your roaster is capable of of meeting the 5-log kill that you need to have. This generally means contracting someone to come in and conduct the studies (they will want to see your funtionality results which is why it is best to do it first).

Dear kbyrne,

As tsmith noted, there are typically several factors involved, eg actual equipment characteristics, target bacterium for calculation of xD, etc. The latter may also depend on yr location, (eg Salmonella vs. L.mono. vs ?)

I (tentatively) deduce from yr last post that you still have a procedure / data from previous "validation" but no source reference to "back it up".??

If so, perhaps you could post the (basic) method you used which was presumably optimised for yr system. This will help any searching through this forum (I can recall a thread here linking to a specialised US "roasting nuts organisation" with their procedures [some free, some not]).

Rgds / Charles.C

I do not work with peanuts, but I have come across this document. Not sure if it is helpful or not, but it seemed to be a fairly good document.

The almond board of California has validation guidelines on their site for roasting of almonds. The methods would apply to any nuts although you might need to validate that parameters apply as well, the American Peanut Council has shown that the same processes are applicable to shelled peanuts.