Hello colleagues,
Working in the food production industry (more exactly at a tomato processor) I am required to calculate the holding temperature in our aseptic filling lines. Since this is a relatively dynamic process, with variations due to raw material availability, equipment malfunctions, power outages, etc, I would like to provide my fellow workers and colleagues with a way of quickly calculating the holding temperature to be achieved at any given moment during production.
I have created a spreadsheet, and turned it into an online calculator, using GRID. What I would like would be if anyone with knowledge in this subject, could challenge the calculator and ascertain of its validity or not and/or suggest changes or corrections.
Bear in mind that in this industry we rely on sterilizing plants designed for processing products with high consistency and viscosity values, destined for subsequent aseptic filling, where the product is subject to a thermal cycle by means of indirect heat exchangers, concentric pipe type, made of four pipes having decreasing diameters and placed one inside the other. Product flows inside the central annular space, while heating or cooling fluids circulate both inside the internal and external jackets, in counter-current to the product (example CFT Olimpic TC sterilizer, designed for tomato juice, tomato pulp, tomato paste, pizza sauce, ketchup, jams and marmalades, fruit purees and concentrates, soups, baby food).
Can I have your opinion, please? The calculator is available at https://tinyurl.com/holdcalc