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Cooling Down Salsa After Hot Fill

Hot Fill

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Levolas

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Posted 24 November 2021 - 07:49 PM

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

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Posted 24 November 2021 - 08:17 PM

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

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Posted 24 November 2021 - 08:25 PM

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



kingstudruler1

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Posted 24 November 2021 - 09:36 PM

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.


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Scampi

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Posted 25 November 2021 - 02:39 PM

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


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Levolas

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Posted 28 November 2021 - 02:06 AM

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

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Posted Yesterday, 09:11 PM

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

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Posted Yesterday, 10:23 PM

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!







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