How can I calculate time and temperature of sterilization of fish can?

Dear all,

How can I to calculate time and temperature of sterilization of fish can (low acid food)? 

What data I need to prepare?

Thanks

Dear all,

 

How can I to calculate time and temperature of sterilization of fish can (low acid food)? 

What data I need to prepare?

 

Thanks

Hello,

I must say i am not from the fish nor the canning industry. But i read your question and dug for some answers that will hopefully help.....

http://www.fao.org/d...7e/AI407E22.htm

http://www.nzdl.org/...57fd26bdc34e.13

Semper Fi

Thank you very much.

Dear all,

 

How can I to calculate time and temperature of sterilization of fish can (low acid food)? 

What data I need to prepare?

 

Thanks

Hi hihi,

It's a simple question but a highly non-simple answer. Many Countries require official process approval before implementation.

can see this thread -

http://www.ifsqn.com...ion/#entry48963.

PS - this link is also quite practical albeit eventually quite complex -

http://www.fao.org/d...7e/t0007e02.htm

If I understood you correctly you are asking how to calculate the thermal process for fish. My background is sardines, crab-meat, kippered snacks all in cans.

1- Your target sterilising value (F_o)  is going to be 3.0 with a safety factor added typically we ended up with a value of 6.

2- You will need to validate the temperature or heat distribution pattern for your steriliser or autoclave.Typically this involves using about 48 type T probes to provide good coverage and using a calibrated data logger to log  temperatures to +/- 1 degree F.

3- From Step 2 you you are going to validate your venting procedure or how long at temperature X it takes to eliminate all air ( cold spots ) from the vessel . Colds spots = potential for under processing

4 If the temperature distribution study fails you need do corrective action for example it could be the sizing of a steam spreader, the hole sizing in retort baskets ,etc; bottom line is if you are planning to run at lets say 242F you need those 48 probes to hit 242+/- 1F or better.

5- So lets say you obtained a great heat distribution, now you need to do a heat penetration which requires placing probes or thermometers in the the meat of the fish at locations approximating the cold spot which can be located by experimentation. you are seeing the temperature profile associated with getting that container from the initial closing temperature to the process temperature and through the cooling phase and you will be adding up all of the lethal heat units received during heating and cooling.

6- Some common sense is also needed , for example if your food package can stack, or if there are bones in the meat   you will want to use these as critical factors or worse case scenario  for your heat pen study.

7 - Once you have the data I would suggest using software to calculate the process ( time / temperature) that delivers the desired sterilising value 

8- Also critical are  the fill in weight (e.g 200 grams max) and  your initial product temperature (e.g 105F Min)

9 Also develop an alternate process for example if the system falters at 242F and the time was 52 min,  you can have an alternate process that allows you to release the product if you at least got 240F and extended to cook time to 62 minutes

Hope this helps it by no means completed other may comment further.

Hi hihi,

The previous posts illustrate why it's non-simple.

Might add that IIRC resources for Process requirements for various Products/Can sizes/Retorts do exist, eg NFPA Bulletin 26-L

If I understood you correctly you are asking how to calculate the thermal process for fish. My background is sardines, crab-meat, kippered snacks all in cans.

1- Your target sterilising value (F_o)  is going to be 3.0 with a safety factor added typically we ended up with a value of 6.

2- You will need to validate the temperature or heat distribution pattern for your steriliser or autoclave.Typically this involves using about 48 type T probes to provide good coverage and using a calibrated data logger to log  temperatures to +/- 1 degree F.

3- From Step 2 you you are going to validate your venting procedure or how long at temperature X it takes to eliminate all air ( cold spots ) from the vessel . Colds spots = potential for under processing

4 If the temperature distribution study fails you need do corrective action for example it could be the sizing of a steam spreader, the hole sizing in retort baskets ,etc; bottom line is if you are planning to run at lets say 242F you need those 48 probes to hit 242+/- 1F or better.

5- So lets say you obtained a great heat distribution, now you need to do a heat penetration which requires placing probes or thermometers in the the meat of the fish at locations approximating the cold spot which can be located by experimentation. you are seeing the temperature profile associated with getting that container from the initial closing temperature to the process temperature and through the cooling phase and you will be adding up all of the lethal heat units received during heating and cooling.

6- Some common sense is also needed , for example if your food package can stack, or if there are bones in the meat   you will want to use these as critical factors or worse case scenario  for your heat pen study.

7 - Once you have the data I would suggest using software to calculate the process ( time / temperature) that delivers the desired sterilising value 

8- Also critical are  the fill in weight (e.g 200 grams max) and  your initial product temperature (e.g 105F Min)

9 Also develop an alternate process for example if the system falters at 242F and the time was 52 min,  you can have an alternate process that allows you to release the product if you at least got 240F and extended to cook time to 62 minutes

 

Hope this helps it by no means completed other may comment further.

Thank you for your reply. 

How can I decide target sterilising value (F_o) for other product? Is there have any standard for sterilising value (F_o)?