6 replies to this topic

[Rol Natty]

What is the degree of contamination and change of of the mango juice which is kepted in 50 degree centigrade for 24 hours, after that pasturized in UHT 110 degree centigrade for 14 seconds and filling temperature is 62 degree centigrade. What is the possibility of cause of damage on the final product can anyone help me please on this idea based on hygiene and raw materials quality we are on middle standard i need your help please urgently.

[pHruit]

This is quite a broad question. What is the purpose of the holding at 50C for 24h? Is this for some sort of enzyme process stage?

If it isn't intentional then it's certainly going to increase the rate at which oxidation reactions occur, which may have an effect on colour - exactly how much will depend on the product and the O₂ content of the product. It'll probably also increase the rate at which volatile aromatic components are lost, leading to a flatter and less fresh/fruity profile. Again the scale of this will very much depend on the product, tank construction etc. 

Microbiologically it's an interesting question. At 50C you're outside the optimum growth range for yeasts and moulds, and I'd guess that the product pH is going to be low enough for pathogens to not be a significant concern, but you may still be in the growth region for various spoilage bacteria. Whether that growth could exceed the levels that your UHT process is validated to kill is perhaps going to be academic, as if the numbers get that high then I'd also be worried about taints generated by the number of organisms that could be present.

If this is a process that you're considering then I'd be fascinated to know what the purpose is, and you may want to look at whether there are any other ways in which the same thing can be accomplished.

[Rol Natty]

OK the first thing it is not intentionally we kept the juice at 50 degree centigrade
Our filling system temperature 60_65 degree centigrade when there is power off or stoppage of the line when the filling temperature is lower than 48 it will return to the main blending tank so the blending temperature will raise to 45_50 degree of centigrade because of the juice that is returned after that it will pasturizer again when the line start working so we have machine broke down for 24 hours so we keep the juice on that tank we have no other choice

The environment temperature the site production is high also 30_35 degree centigrade

If you need any explanation i can do it
Thank you for u prompt reply

The environment of the site production temperature is high also 30_35 degree centigrade

If you need any i can explain also
Thank you for u reply

Edited by Rol Natty, 29 November 2020 - 07:01 PM.

[pHruit]

Ah ok, so it's the divert due to a breakdown.

Do you have any heat-exchangers in the facility that you can repurpose? For this type of situation it will help to get the juice as cool as you can, as that will slow microbiological and organoleptic changes, so if it happened again I'd aim to route the output from the system through the heat exchanger.

Processing in warmer climates certainly doesn't help, but I'm yet to see a good pineapple grown somewhere that doesn't have an ambient temperature that is often in the 30+C region

Ideally what you'll want to do is use the breakdown to do a bit of a study to help define how long you can keep the juice, and thus how you respond if it happens again - some organoleptic and microbiological sampling at set intervals will give you more information about how long the juice actually lasts. Keep in mind that you're presumably aiming to put it through the UHT/filling process again at the end of it all, which will apply more heat and thus further degrade the organoleptic quality. Personally the idea of juice that has sat for 24 hours at this sort of temperature makes me rather nervous, so I'm afraid that my inclination here would be to dispose of the juice.

[Rol Natty]

I understand very well thank 🙏 you for your detail explanation and suggestion

[Charles.C]

Invisible Breakdown ??

[Rol Natty]

Dear Charles
Can u explain for me please the invisible breakdown