Jump to content

  • Quick Navigation
Photo
- - - - -

Pasteurization Questions related to bottled foods


  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

#1 Lazlo

Lazlo

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
  • 0 thanks
0
Neutral

  • United States
    United States
  • Gender:Male

Posted 06 August 2013 - 08:43 PM

Hello,

 

I am currently working on a new product process. We are looking to use a pasteurization for bottled foods such as capers, sundried tomatoes, olives, banana peppers, etc. I am wondering what the time and temp would be for food like this. I know milk has a certain time and temperature to kill microorganisms but what would it be for products like this. Also would you suggest doing the food as a hot fill?

 

Thank you



#2 garikai

garikai

    Grade - Active

  • IFSQN Active
  • 7 posts
  • 4 thanks
0
Neutral

  • South Africa
    South Africa

Posted 07 August 2013 - 10:59 AM

i think it would be better to do validation tests, based on the literature you have and may find it on the internet.



#3 cazyncymru

cazyncymru

    Grade - FIFSQN

  • Banned
  • 1,604 posts
  • 338 thanks
126
Excellent

  • Earth
    Earth
  • Gender:Male

Posted 07 August 2013 - 11:26 AM

Are you looking to pasteurize or sterilize?

 

Caz x



#4 Rodriguez-Gonzalez

Rodriguez-Gonzalez

    Grade - AIFSQN

  • IFSQN Associate
  • 45 posts
  • 12 thanks
6
Neutral

  • Canada
    Canada
  • Gender:Male
  • Location:Toronto
  • Interests:Food Safety Engineering, Continual Improvement, Sustainability

Posted 07 August 2013 - 12:02 PM

Lazlo:

 

Are you looking to just pasteurize (remove pathogens) or increase shelf-life (prevent spoilage)?

 

In milk it is recommended to increase 3'C to the pasteurization temperature in products higher than 10% fat, a similar approach can be taken for solids.

 

Are they a dry or wet product?


Edited by Rodriguez-Gonzalez, 07 August 2013 - 12:03 PM.


Thanked by 1 Member:
sci

#5 Lazlo

Lazlo

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
  • 0 thanks
0
Neutral

  • United States
    United States
  • Gender:Male

Posted 21 August 2013 - 04:07 PM

Hello,

 

I am looking to both pasteurize and increase shelf life. I am working with olives and preserved lemons with a brine fill. What do you suggest?

 

Thank you



#6 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,361 posts
  • 992 thanks
263
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 22 August 2013 - 02:39 PM

Hot filling may assist in extending shelf life but it seems it should be in combination with some other method of preservation (brine? oil?) to ensure product safety.

 

Regards,

 

Tony


Edited by Tony-C, 22 August 2013 - 02:43 PM.





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users