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Sterilization of sauces through autoclave


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#1 Nazia Ammad

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Posted 05 May 2018 - 04:54 AM

Hello Everyone

 

This is first time that I am talking to the members.

 

I need advice for the sterilization of sauces in an autoclave system. my product is in glass jar with metal cap. these sauces are consisting of fruit chunks and fruit pulp, as this is my first time to work with this machine, can someone advice me that what should be the time and temperature to get fully sterilized sauce. and what other precautions that I should consider for this process.



#2 Charles.C

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Posted 05 May 2018 - 10:26 AM

Hello Everyone

 

This is first time that I am talking to the members.

 

I need advice for the sterilization of sauces in an autoclave system. my product is in glass jar with metal cap. these sauces are consisting of fruit chunks and fruit pulp, as this is my first time to work with this machine, can someone advice me that what should be the time and temperature to get fully sterilized sauce. and what other precautions that I should consider for this process.

 

I assume autoclave = retort.

 

The basic theory is textbook but the practical numbers require specific knowledge of yr process, storage conditions etc.

 

No idea about Pakistan but many countries require industrial  "canning" processes to be approved by a recognized Process Authority.


Kind Regards,

 

Charles.C


#3 Nazia Ammad

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Posted 05 May 2018 - 12:01 PM

I assume autoclave = retort.

 

The basic theory is textbook but the practical numbers require specific knowledge of yr process, storage conditions etc.

 

No idea about Pakistan but many countries require industrial  "canning" processes to be approved by a recognized Process Authority.

Thanks for the reply Charles. yes it is retort. but for initial trials we purchased table top autoclave with capacity of 150 bottles per batch, which work on steam sterilization, which is similar to the laboratory scale autoclave. we want to give shelf life of 1.5 year (18 months) at room temperature or ambient temperature, and after opening of jar three weeks shelf life in refrigeration. we simply cook the sauce with its specific formulated ingredients at 85 Centigrade (equilibrium pH of sauce is 3.6), then hot fill the sauce in jars, cap the jars and put them in autoclave to sterilize at 121 centigrade for about 30 minutes. 






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