Pasteurization Procedure for Tom Yum Paste
Started by chris_b1282, Feb 25 2024 11:38 AM
Dear All,
Our company is intentional in increasing the shelf life of our home made tom yum paste product, I would like to know what is the optimum procedure to execute this, and is it okay to use the laboratory autoclave to perform pasteurization of this product? Any recommendations is highly appreciated, thanks.
Christopher
Is pasteurization always a CCP?
Changing from Hot Fill to Tunnel Pasteurization
Pasteurization values equivalent to sterillization at 121oC for 3 mins
CCP Validation - Pasteurization temperature
Is cool storage of fruits and vegetables before Pasteurization a CCP?
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HPP
Is the product preservative free?
Dear Christopher,
Have you considered the operational constraints that you would face when you use a lab autoclave? Time and temperature factors?
Is pasteurization always a CCP?
Changing from Hot Fill to Tunnel Pasteurization
Pasteurization values equivalent to sterillization at 121oC for 3 mins
CCP Validation - Pasteurization temperature
Is cool storage of fruits and vegetables before Pasteurization a CCP?
Hot Fill vs. Tunnel Pasteurization
Pasteurization parameters for non-dairy whipping cream
Validation of pasteurization in vegetable soups
Pasteurization Validation of non-dairy products
Validating the removal of CCP Pasteurization