Pasteurization of pickled chillies
We have the following questions:
1) At what temperature and time would we have to pasteurize to achieve this?
2) How quick should the product be cooled after pazteurization?
3) Could we achieve a shelf life of more than 12 months?
4) What processing aids could be used to help?
5) Have any studies been done on this and what were the results?
6) How can you control the amount of heat (capsaicin) in the product?
7) What organisms could spoil this product and how can they be controlled?
8) Is there a South African expert in this field who we can consult with?
9) Can this also be done with preservatives and be stored at ambient temperatures and get 24 months shelf life?
We want to pasteurize pickled chillies that will be stored at refrigerated temperatures, i.e. between 4 and 6 degrees centigrade. The product would be pickled chillies packed in brine, e.g. 400 grams chilli in 600 g brine. The product and brine would have a pH of 3, Brix of 25, salinity of 0.45% and 1.5% acid. It is preservative free and will be packed in plastic bags specifically designed for this use. We want to retort or pasteurize the product to get to 12 months shelf life.
We have the following questions:
1) At what temperature and time would we have to pasteurize to achieve this?
2) How quick should the product be cooled after pazteurization?
3) Could we achieve a shelf life of more than 12 months?
4) What processing aids could be used to help?
5) Have any studies been done on this and what were the results?
6) How can you control the amount of heat (capsaicin) in the product?
7) What organisms could spoil this product and how can they be controlled?
8) Is there a South African expert in this field who we can consult with?
9) Can this also be done with preservatives and be stored at ambient temperatures and get 24 months shelf life?
Hello Mr Anneke Bekker,
Pickiling of chillies is done since long time.For example,Pickiling of red chillies for hot sauce making and tabasco sauces (serrano,hebenero,etc)in large drums with 12% salt and acetic acid (2%) .Main problem of spoilage is with molds on top chillies mash layer in drums.
However,if pasteurised to kill these molds and with ph below 4 and if brine covers properly all these chillies ,these products will be microbiologically stable products.(IN GLASS BOTTLES)
however i don't know your specially designed plastic bags,whether they will be able to cover chillies properly,since if not chillies may be exposed and get spoiled.
Also how did you get a brix of 25,are you adding any sugars to these products.
Attaching , files for your reference,
Regards,
Sushil
Attached Files
Temperature 70 degree for fungus mold & yeast. 80 degree C for an-zine for better shelf life. You have to check presence of an-zine paste. Required min. 1 minute.
2) How quick should the product be cooled after pazteurization?
After 1 minute.
3) Could we achieve a shelf life of more than 12 months?
Yes
4) What processing aids could be used to help?
As per your recipe.
5) Have any studies been done on this and what were the results?
Yes, Max. 2 years
6) How can you control the amount of heat (capsaicin) in the product?
Reduce Brine level.
7) What organisms could spoil this product and how can they be controlled?
As per answer 1 given above.
8) Is there a South African expert in this field who we can consult with?
I am not aware of this.
9) Can this also be done with preservatives and be stored at ambient temperatures and get 24 months shelf life?
Yes you can stoe for 24 months. No preservative required as per your modified packing.