We want to pasteurize chillies sauces that will be stored at ambient temperatures. It is preservative free and will be packed in plastic bags. We want to retort or pasteurize the product to get to 12 to 24 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 24 months?
4) What processing aids could be used to help?
5) Have any studies been done on this and what were the results?
6) Can this also be done with preservatives (sodium benzoate)and be stored at ambient temperatures and get 24 months shelf life?
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