How to do validation of pasteuriser?
Dear All,
Hope all are doing well, can anyone suggest me validation methods of pasteuriser , ours is continuous flow pasteurisation system using in juice industry .
Regards/
Prabin
What exactly are you validating? The ability of the pasturizer to do the job according to the processing schedule for food safety, or it's temperature parameters.............. please give some more information
If you have the engineering schematics documented AND you have the minimum temperatures of processing and maximum flow rate used you can calculate the hold time in the hold tube.
In the US we have a valuable reference document called the Pasteurized Milk Ordinance. It gives you information on equipment design, calculation of hold time, and references for milk pasteurization. This focuses on continuous pasteurizer operations and how to validate.
https://www.fda.gov/...114169/download
2017 is the latest version. They publish every 2 years so the 2019 version will come out sometime in spring of 2020.
You can also look up the FDA Juice HACCP as it gives guidance as to what is a valid pasteurization based on log of reduction with the process methodology.
https://www.fda.gov/...ccp/juice-haccp
You can also get assistance from a third-party lab which has a thermal engineering department, or capability.
FDA Juice HACCP contains some useful information that is accepted / recognised outside the US - I've used this for juice processing in the UK.
If it's specifically around the time/temp vs. pathogen destruction question then these may also be useful references for you:
(N.B. "Apple Cider" in this case is the US term for apple juice, i.e. non-alcoholic)
What exactly are you validating? The ability of the pasturizer to do the job according to the processing schedule for food safety, or it's temperature parameters.............. please give some more information
Both the ability of the pasteuriser to do the job according to food safety & Time and temperature parameters...