Overview
Français
ABSTRACT
This article presents the research and development approach for the industrial implementation of stabilization heat treatments for appertized products. The design of a heat treatment includes the design of scales, i.e. the choice of the time/temperature couple, adapted to a given product in a given packaging. Therefore, once the heat characteristics of the product/packaging couple and of the material for the treatment are known, the work temperature defines a necessary scale length in order to achieve the desired objective of sterilizing or pasteurizing value. The validation of the process is then necessary which includes the qualification of the used equipment in compliance with the good practices of the sector.
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHORS
-
François ZUBER: Deputy Scientific Director, Centre technique de la conservation des produits agricoles CTCPA
-
Michel BITON: Assistant General Manager, Centre technique de la conservation des produits agricoles CTCPA
-
Antoine CAZIER: Senior Project Manager, Thermal Technologies and Treatments, Centre technique de la conservation des produits agricoles CTCPA
INTRODUCTION
This file complements and applies the
It presents in more practical terms, and in detail, the design approach for the industrial implementation of heat treatments for the stabilization of appertized products, following the best industrial practices of the profession:
experimental and computational techniques (Ball's method) for the design of batch thermal processes;
development of continuous treatments followed by aseptic packaging;
process validation procedures, in line with the methodology recognized by the French supervisory authorities.
These elements, combined with those described in
In addition, other aspects of appertization treatment control are proposed, such as autoclave qualification (thermal mapping) and modern means of optimizing stabilization schedules, with expert software enabling better preservation of the nutritional and organoleptic qualities of appertized products.
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Design and validation of sterilization scales
Scale design techniques
Documentation sources
Also in our database
Tools
OPTIBAR Software http://www.ctcpa.org
Directory
Manufacturers – Suppliers
The following tables present the European offer for on-board sensors.
The Ultimate Scientific and Technical Reference
