I'm trying to validate the kill step in our batch roaster process and am having a difficult time finding a data logger that will measure an appropriate temperature range. We do small batch nut roasting and the oil roasting processes time temperature parameters for our product quality specifications greatly exceed the requirements to achieve a 5 log reduction in salmonella. However dry roasting has a much higher time requirement since air does not transfer heat as effectively as liquid. Our dry roaster is a drum model rather than a belt model and I do not believe the temperature readout on the controller is reading the internal temperature of the nuts as the roast color should correlate much more closely with the log reduction than the figure I am calculating using that data. Does anyone have data logger recommendation to buy or possible even rent as we only need to validate one piece of equipment that would be appropriate for this type of process?
Edited by KMA, 08 January 2020 - 02:46 PM.