Time / temp controls for hot filled sauces in laminated pouches
Started by iarg1303, Jan 05 2018 06:13 PM
Hi,
I am working in a new project of pasta sauces (pH <4.5) to be packed in laminated pouches, and I am looking for references on temperature controls for hot filling.
Is there some literature that you can recommend? US regulations available?
I am interested to learn more about the time / temp controls to be implemented
Thank you
AR
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