Low pH, Hot filled sauces > is controlled/rapid chilling necessary

Hi all,

A query for those with experience in sauce manufacture.

Is controlling (i.e. rapid cooling) and/or monitoring of the the post packing cooling process necessary at all if the following parameters are in place. 

- Cook temperature >90°C maintained for 30 minutes

- Product pH <4.6 (for shelf stability)

- Product packed into pouches and sealed while hot 

Also what are the lower temperature limits used for hot fill temperatures?

Hi all,

 

A query for those with experience in sauce manufacture.

 

Is controlling (i.e. rapid cooling) and/or monitoring of the the post packing cooling process necessary at all if the following parameters are in place. 

 

- Cook temperature >90°C maintained for 30 minutes

- Product pH <4.6 (for shelf stability)

- Product packed into pouches and sealed while hot 

 

Also what are the lower temperature limits used for hot fill temperatures?

Hi Ragga,

Yr queries relate to thermal safety requirements and product quality (eg cooling time).

The details likely depend on the specific product / process.

Some possible answers in these documents –

thermal processing requirements.pdf   640.83KB   168 downloads

processing hot-filled pouches.pdf   42.6KB   153 downloads

In some countries, some of these  processes might have to be officially approved.

Hi Ragga,

 

Yr queries relate to thermal safety requirements and product quality (eg cooling time).

 

The details likely depend on the specific product / process.

 

Some possible answers in these documents –

 

thermal processing requirements.pdf

 

processing hot-filled pouches.pdf

 

In some countries, some of these  processes might have to be officially approved.

Thanks for the response Charles, unfortunately I cannot download the attachments for some reason???

Thanks for the response Charles, unfortunately I cannot download the attachments for some reason???

Hi Ragga,

Sorry for problem.

Seemingly (forum) system failure.

Please try again.