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Thermal processing times and temps

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#1 charlotte27

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Posted 06 May 2019 - 10:24 PM

I am looking for some help with regrads to thermal processing times and temps of pates.

I need to heat treat an in-jar vegetarian pate to extend the shelf-life.

Any ideas?



#2 The Food Scientist

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Posted 07 May 2019 - 02:19 PM

Hi,

 

It depends on the target microorganisms in the pate. Have you identified them? 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#3 charlotte27

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Posted 07 May 2019 - 08:30 PM

No this is still in very early stages, but I reckon with qaultiy raw materials and accredited supplier in conjunction with GMP etc... we could pack the pate into tamperproof tubs and pasteurise at 75-80oC for 10-15 mins to achive a good shelf life.

The raw materials will be cooked (or from cans - chickpeas), nut and soft cheese.

Any thoughts?

Thanks

C



#4 Ken Bookmyer

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Posted 07 May 2019 - 11:27 PM

In the US it's pretty much determined by pH and water activity. Once you have the upper limits for them any process authority should be able to give you limits. Just make sure they know what size container you are looking at as well. I would not be surprised to find that you need a lot longer to get the center of a tub up to temperature than you are allowing since there is probably no convection within the tub. 

ken



#5 Charles.C

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Posted 08 May 2019 - 01:02 AM

I am looking for some help with regrads to thermal processing times and temps of pates.

I need to heat treat an in-jar vegetarian pate to extend the shelf-life.

Any ideas?

 

This may assist -

 

Attached File  pH,canning,hotfill requirements.pdf   640.93KB   21 downloads


Kind Regards,

 

Charles.C


#6 charlotte27

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Posted 08 May 2019 - 09:30 AM

Great  -thanks v much :)



#7 charlotte27

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Posted 09 May 2019 - 09:40 PM

Hi again

I'm gettingincreasingly confused by this project! :(

If I cooked the vegeatbles for a mushroom pate (so, mushrooms, onions, garlic etc.....) and added canned chickpeas then blend, into tamper evident platsic tubs - then use the water bath pasteuriser until a core temp of 85oC is reached for +15mins is this going to extend the life - I will do micro analysis to confirm but wondered if anyone had any thoughts.I also want to make a range of sauces, tomato, chilli, brown BBQ etc... using a similar process.

Are the tubs/bottles fully submerged in the water?

Again, any help would be much appreciated - I should know all this but am beginning to worry myself with thoughts of Clostridum food poisoning !! WOuld using a pressure canner be better (can't find a large one in the UK though)



#8 Charles.C

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Posted 10 May 2019 - 03:09 AM

Hi again

I'm gettingincreasingly confused by this project! :(

If I cooked the vegeatbles for a mushroom pate (so, mushrooms, onions, garlic etc.....) and added canned chickpeas then blend, into tamper evident platsic tubs - then use the water bath pasteuriser until a core temp of 85oC is reached for +15mins is this going to extend the life - I will do micro analysis to confirm but wondered if anyone had any thoughts.I also want to make a range of sauces, tomato, chilli, brown BBQ etc... using a similar process.

Are the tubs/bottles fully submerged in the water?

Again, any help would be much appreciated - I should know all this but am beginning to worry myself with thoughts of Clostridum food poisoning !! WOuld using a pressure canner be better (can't find a large one in the UK though)

 

First you need to decide on yr criterion for labelled shelf life.


Kind Regards,

 

Charles.C


#9 Zeeshan

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Posted 10 May 2019 - 06:45 AM

Hi again

I'm gettingincreasingly confused by this project! :(

If I cooked the vegeatbles for a mushroom pate (so, mushrooms, onions, garlic etc.....) and added canned chickpeas then blend, into tamper evident platsic tubs - then use the water bath pasteuriser until a core temp of 85oC is reached for +15mins is this going to extend the life - I will do micro analysis to confirm but wondered if anyone had any thoughts.I also want to make a range of sauces, tomato, chilli, brown BBQ etc... using a similar process.

Are the tubs/bottles fully submerged in the water?

Again, any help would be much appreciated - I should know all this but am beginning to worry myself with thoughts of Clostridum food poisoning !! WOuld using a pressure canner be better (can't find a large one in the UK though)

If your product is low acid food then c.bot would be your target organism to kill and core temperature 85 would not be enough. At least 116 deg c for 10 minutes will give minimum safe f value of 3. It would be least requirement for non tropical regions where storage temperature remain under 30-35.



#10 Charles.C

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Posted 10 May 2019 - 07:48 AM

If your product is low acid food then c.bot would be your target organism to kill and core temperature 85 would not be enough. At least 116 deg c for 10 minutes will give minimum safe f value of 3. It would be least requirement for non tropical regions where storage temperature remain under 30-35.

 

Hi Zeeshan,

 

Note post 3,8 states pasteurise although maybe confused.

 

desired increase in shelf life unknown. infinite ?

 

pH unknown,veg = low acid,  tomatoes = high acid ?


Kind Regards,

 

Charles.C


#11 Scampi

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Posted 10 May 2019 - 01:31 PM

DO NOT just use a water bath.

 

Due to pH and the inherant risks with soft cheese addition this MUST be pressure canned (time and temp to be determined)

 

You need to find a thermal processing specialist BEFORE you go any further

 

Not only have you got a c.bot issue, but you're probably going to have product exploding due to the inactivation of yeasts/molds that you adding in with the dairy addition. Your recipe is not something that can be achieved with professional assistance

 

Tomatoes ARE NOT high acid anymore  https://www.pickyour...ato_acidity.php         some have been found with pH above 4.6


Because we always have is never an appropriate response!


#12 Tester

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Posted 10 May 2019 - 01:53 PM

Hi,

what kind of product?

Viskosity? Fluid? solid components? pH-Value? 

 

Best regards

I am looking for some help with regrads to thermal processing times and temps of pates.

I need to heat treat an in-jar vegetarian pate to extend the shelf-life.

Any ideas?



#13 charlotte27

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Posted 10 May 2019 - 03:07 PM

Pate products are solid like a paste - a mix of mushrooms, onions, chickpeas, garlic etc... cooked off and blended to produce a paste. No pH as yet but likely to be lower acid

I also want to make a range of sauces - tomato, chilli, brown and burger - these will be higher acid due to the vinegar etc..

Just wanting some pointer as regards thermal processing - its looking like a pressure cooker is the way to go to get the higher temps required.

Finding a small pressure cooker for a start up is proving a bit difficult in the UK - any thoughts?

Thanks



#14 Scampi

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Posted 10 May 2019 - 04:02 PM

Amazon!


Because we always have is never an appropriate response!


#15 charlotte27

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Posted 11 May 2019 - 11:12 AM

Thanks for all the replies.

I think the pate is looking unfeasible at the moment given the processing equipment required.



#16 Charles.C

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Posted 11 May 2019 - 01:18 PM

Thanks for all the replies.

I think the pate is looking unfeasible at the moment given the processing equipment required.

 

Indeed, thermal processing can be complex.

You might consider contacting someone like Campden (UK) who are long-established specialists in Food Consultancy.

https://www.campdenbri.co.uk/


Kind Regards,

 

Charles.C





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