Where might one find proper data loggers to validate a Kill Step in snack foods?
Hi All,
Where might one find proper data loggers to validate a Kill Step? We have revolving rack ovens so we need something wireless or something that can be placed in the oven.
We make brownies, the minimum temp we take anything out of the oven is 180°F.
I know we need to validate that this is effective for killing bacteria, but I'm not completely sure how to validate the process.
Any pointers on how to do this properly? I have the AIB baking process kill step document and instructions.
Thank you!
~Polly
Have found Thermoworks to be a good source.
Hi Polly,
We also make brownies and other baked goods in rotating rack ovens, we have found the i button to validate time and temp. It looks like a watch battery and you bake it in the product. It can be set to record the temperature every so many seconds or minutes, what ever you wish. When the product is done you fish it out and place it in the device that comes with it and download the information. We have used it for several of our products and it works well. You then have the information of how long it was at the proper temps to kill whatever you are validating.
Let me know if you would like more information, I am happy to help!
Kim
I have found multiple units made by Omega to be very useful - the entire unit can be placed in ovens. - Make sure to research high temperature data loggers that are easily linked with a docking station or a USB. Some companies will charge extra for the software / docking station. Another brand is LASCAR electronics - Easylog thermocouples
Hope this helps
Hi Polly,
We also make brownies and other baked goods in rotating rack ovens, we have found the i button to validate time and temp. It looks like a watch battery and you bake it in the product. It can be set to record the temperature every so many seconds or minutes, what ever you wish. When the product is done you fish it out and place it in the device that comes with it and download the information. We have used it for several of our products and it works well. You then have the information of how long it was at the proper temps to kill whatever you are validating.
Let me know if you would like more information, I am happy to help!
Kim
These look great! We are definitely looking into this. Thank you!
~Polly
Hi Polly - oh yes - I forgot Scigiene has a huge selection of wireless data loggers - you will need a wireless sytem that can penetrate walls - but the information is easily retrieved as the data is continually down loaded to a computer.
Ask Doug Wright - he is great at developing systems for wireless monitoring.
Cheers
Toni
Hey Kimjeffery,
One of our brownie slabs is about 18x15'. We put 60 slabs on a rack and put the rack in the oven. We've been able to identify the coldest slab on the rack through previous observations. How many buttons would you use in one brownie to get the proper data for a kill step?
Thanks!
~Polly
Hi Polly,
It sounds like our process is very similar to yours. I know that the coldest items on the rack are always in the middle so I place one ibutton in the middle of the brownie in the middle of the rack. This is always the last to bake to temp so if we get information from the coldest part that validates temps high enough to kill pathogens then the rest of the rack should be fine. We also do this in every oven since each one bakes slightly different.
I hope this helps!
Kim Jeffery