Processed fruit temperature control
Anyone whith knowledge in frozen fruits?
I have a doubt about the re packing temperature permitted tolerances. If the fruit temperature is -18 celsius degrees, what is the maximum temperature that can reach before being frozen agai, while re packing?
I was able to find this for you. However, I feel it is dependent on the fruit itself. There are fruits (higher water content?) that are more susceptible to quality issues (crystallization etc.) due to temperature changes. I'd use the following as a guide, but be sure to track quality complaints around any changes to the process.
"Dispose of any refrigerated or frozen food that has been out of temperature in your facility for more than 2 hours. The amount of time that a food has been 'out of temperature' is cumulative. It includes time spent in transporting, thawing, during preparation and distribution~ As food programs can not guarantee how the food was handled prior to the receipt of the food or how long clients will take to get the food home, all possible care should be take to assure that refrigerated or frozen food is placed in proper temperature control immediately"
Not an expert, but microorganism growth does not take place at the very cold temperatures employed in frozen storage (−18°C or below). During carriage, distribution and retailing (or in your case re-pack), I believe temperatures should be kept under −10°C, below which no bacterial growth occurs. In most fruit bacterial growth is also inhibited by the pH≤4...
Rgds.
Strictly you obviously need a fruit expert.
Generically IMEX of the freezing step in food processes where a processor (debatably) sets a CCP, the critical limit for “acceptable” frozen status is often approx. <= -12degC.
A similar criterion was applied by the surveyor checking my company’s products (not fruit) at time of shipment transfer from cold storage to refrigerated container.
Recommendations may also relate to the specific frozen status, eg "Quick-Frozen" . This UK guidance document seems fairly authoritative and vaguely agrees to the above limit for frozen foods other than (designated) quick-frozen foods. Microbiologically, cessation of activity typically tends to occur substantially > -12degC although exceptions have been reported.
Frozen Food, storage and handling (2012).pdf 4.22MB 108 downloads
Do you guys know any expert on frozen fruits??
Thanks for your replies!!
Do you guys know any expert on frozen fruits??
Thanks for your replies!!
I predict that the first queries an expert will ask you are -
(1) what actual product is involved ?
(2) what is your desired shelf life at quality level X ?
(3) what kind of temperature / time fluctuations are expected during re-packing ?
This may then enable an answer such as impossible / borderline / doable.
As a worst case scenario, one SOP for a retail/foodservice receiver of frozen foods will either (a) reject any incoming product with a temperature > -12degC or (b) segregate the product for later quality evaluation.
Codex has -
Distribution of quick frozen foods should be carried out in such a way that any rise in product temperature warmer than -18ºC be kept to a minimum within, as appropriate, the limit set by competent authorities and should not in any case be warmer than -12ºC in the warmest package to ensure quality of the products. After delivery, the product temperature should be reduced to -18°C as soon as possible.