Batch Pasteurisation for Non-Diary Products

Hello everyone, just would like to know regarding headspace temperature requirements in pasteurisation process of non-diary products? As we know that headspace temperature would be lower than the product temperature in the middle or the bottom. Thus, if someone can advise it would be great. Thank you.

 

 

 

 

Hello Everyone,

 

Just would like to know regarding headspace temperature requirements in pasteurisation process of non-diary products?

 

As we know that headspace temperature  would be lower than the product temperature in the middle or the bottom.

 

Thus, if someone can advise it would be great.

 

Thank you.

 

What kind of non-dairy products ?

Beverages (Juices & Cordials)- High Acid Foods 

For what purpose you require head space temperature you can invert the hot filled bottles for some time to sterilise the headspace and cap.

As we need to validate the pasteurisation. So, 2 points are considered (Headspace and product surface)

Greetings Prerna,

 

Headspace temperature shouldn't be lower than the product's. Air has a much lower specific heat capacity per unit mass than water, so it is easier to heat. Due to this fact it will just also lose it's temperature faster than the liquid.

Also, headspace temperature monitoring is of more value in batch pasteurization (in tanks), so if you don't do that then there is no actual gain from this knowledge, as bottles are sure to be ok and what you actually do is your monitoring through temperature checks and verification through microbial analysis. Validation is the part when you sit down with your team and decide that heat treatment and its specific conditions (through experience, literature, GMP etc) are proper for your processes.

If you still want to go through this then as a general rule (and talking about batch pasteurization) the temperature should be roughly 3^oC higher than the liquid, during the process.

 

Regards.

Thanks Evan for your reply.

 

We have conducted batch pasteurization validation in past but the Headspace temperature was approximately 5 degree C lower than the product surface.

 

Thus, I was wondering if there is any literature which would support this statement of 3^oC higher than the liquid, during the process.

 

Thank you.

From a quick and not thorough google search, I already found a presentation from Mondelez Int., the FSA of New Zealand on Heat Treatment Code of Practice and USDA (this one is a bit old) that suggest the temp has to be higher. Maybe you can ommit the 3^oC specifically. Unfortunatelly these guides are not beverages specific, they are a bit vague IMO on this topic and some other literature even suggest that you can leave it out if you can verify through other means, like air micro analysis, that it doesn't cause "problems", since the actual point of the higher temp is to avoid condensation.

A more thorough search than mine should get you the literature you need.

Thank you very much for your help. I will try to find a literature.