9 replies to this topic

[Levolas]

Hey!

I'm looking for help to effectively cool down salsa after a 165 F hot fill.

We use PP 12 oz 335 ml tubs and we apply a plastic film then a cap.

 

I've been looking for a cooling bath or a blast chiller but the chiller takes too long and the cooling bath I can't find a lot of info about them.

 

Any help is much appreciated!

 

I'm in the US/Texas

 

Thanks!

[kfromNE]

If it's hot filled, sealed, acidified and a shelf stable product -  you shouldn't need to worry about cooling temperature.

 

https://foodsafety.w...osing a Hot.pdf

[Levolas]

I want to cool it down to reduce quality loss due to the high temperature, I'm not worried about the microbial growth

[kingstudruler1]

will this work?   or a different type of cooling tunnel?

 

https://bevco.net/bl...-filled-product

Edited by kingstudruler1, 24 November 2021 - 09:38 PM.

[Scampi]

I wouldn't submerge the tubs in anything---i would go with a blast tunnel chiller that uses super chilled air at high velocity

 

You would have to run some trials on a water chiller to ensure that the water doesn't enter your product. A plastic seal may not hold up under those conditions

[Levolas]

I wouldn't submerge the tubs in anything---i would go with a blast tunnel chiller that uses super chilled air at high velocity

 

You would have to run some trials on a water chiller to ensure that the water doesn't enter your product. A plastic seal may not hold up under those conditions

Yeah, we are going that way due to the same problem. It was going to be hell for QA and SQF if the tubs were going to be submerged. Since the salsa is super stable, we do not need to chill for microbial stabilization, it will help reduce quality loss if we get a few degrees lower only. Thanks!

[kfromNE]

We have a cooling bath, blast freezer and blast tunnel. The cooling bath will most likely be the cheapest way to go. Our blast tunnel and freezer are run on an ammonia based system. With the cooling bath - we cool down 3lb soup bags in ours. We've never put any tubs in it - you'll have to experiment to see if it works. 

[Levolas]

We have a cooling bath, blast freezer and blast tunnel. The cooling bath will most likely be the cheapest way to go. Our blast tunnel and freezer are run on an ammonia based system. With the cooling bath - we cool down 3lb soup bags in ours. We've never put any tubs in it - you'll have to experiment to see if it works. 

Could you recommend a good cooling bath manufacturer? Maybe it will be a good option. How do you test if there is water leakage into the product? In our case I don't trust the cup plastic film 100%

Thanks!

[kfromNE]

Could you recommend a good cooling bath manufacturer? Maybe it will be a good option. How do you test if there is water leakage into the product? In our case I don't trust the cup plastic film 100%

Thanks!

Another thought - how do you put the use by date on your container. In a cooling bath - it could easily come off. For us, the item sits in a cooler for around 12 hours then we package our soup then into a box which is dated. So this isn't concern.

 

As for water leakage - we can tell. Usually the product seeps out and it is a long enough process that makes it obvious.

[Scampi]

https://bevco.net/pr...ASAAEgJVMPD_BwE

 

http://www.sollichna...cooling-tunnels

 

https://www.sigmaequ...cooling-tunnel/

 

 

You're best bet is to reach out to some manufacturers and explain your product/process and what you're trying to achieve.  It may end up being a very large expense for not a lot of return

 

What you could easily control is your cook time..........can you lose a couple of minutes?  What does your scheduled process say?