5 replies to this topic

[Lazlo]

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

[garikai]

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

[cazyncymru]

Are you looking to pasteurize or sterilize?

 

Caz x

[Rodriguez-Gonzalez]

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.

[Lazlo]

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

[Tony-C]

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.