Thermal processing times and temps
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?
Hi,
It depends on the target microorganisms in the pate. Have you identified them?
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
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
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 -
pH,canning,hotfill requirements.pdf 640.93KB 26 downloads
Great -thanks v much :)
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)
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.
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.
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 ?
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
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?
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
Amazon!
Thanks for all the replies.
I think the pate is looking unfeasible at the moment given the processing equipment required.
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.