Cook Value and Heat Penetration Data

Dear all!

I need information related to Cook Value and Heat Penetration Data. We produce ready meals [(Low acid, hermatically sealed and commercially sterilized (retort)]

1) What is the purpose?
2) How it is calculated or on what factors it depends?
3) How it is monitored or controlled?

Prior thanks for any information with reference (if available).

Regards:
M.Zeeshan

Can anyone assist our very helpful member Zeeshan?

Hi Zeeshan,


I can answer your heat penitration questions..


1) What is the purpose?

To study how the product is heating and cooling during whole cycle. To get value of heating and cooling lag factors which will needed to caulculate process time with softwares.


2) How it is calculated or on what factors it depends?

It is not calculated. This is done with graph and you will get values from graph. Values depends on your product consistency.


3) How it is monitored or controlled?

To conduct this study you will need temperature monitoring devices with thermocouples. Sofware company called Ellab provides software and thermocouples for this, which will eventually will needed during retort process too. Basically you will need to insert this thermocoulples in your product pouches and you have to place that pouch in coldest spot of your retort. Than you start the process and this software will draw the graph for you and also will show continious temperature of you product (2 secons gap time).

I have attached few papers which will help you to understand what i was saying. I apologize as i was suppose to upload this paper yesterday but got busy. Also provide me your mail address i will mail you one e book.



Regards

Dave

Dear All,

And also see this parallel thread-

http://www.ifsqn.com...dpost__p__45085

@Dave. Thanks for yr dual contributions

Rgds / Charles.C