Heat penetration test


The influence of system related factors e. Different procedures are used today to determine appropriate heating characteristics to be utilised in the design of a heat process. Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. However, as pointed out later, these statistical differences in fh were not physically meaningful. External heat transfer resistance can be properly accounted for by using average heat transfer coefficients for the heating and for the cooling phase. This method of retort temperature validation has not been accepted by CFSAN as being a valid method for performing temperature distribution studies. Not only should the slowest heating container in the test be identified, but also the slowest heating zone within any given container.
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Backgrounder: Heat Processing of Home-canned Foods

These situations are likely to result in hazardous foods. Department of Agriculture, under Agreement No. So the process time is determined by the actual heating characteristics of the pack. Thus it may be necessary to do a preliminary "cold-spot" study to identify the slowest-heating zone within the container prior to doing the actual heat penetration test on several containers. There are several factors that affect the way in which heat is distributed through the food in a jar during a home-canning process. Other conditions may be acceptable to meet the requirements of adequate temperature distribution in a particular retort system. I want the canned food to taste exactly like one of my own recipes.
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Developex - Heat Penetration Tests

The heating rate at the cold spot determines how long the process time needs to be. It is therefore important that the correct equipment is applied for a given validation. It is therefore crucial that the temperature measurement devices are of high accuracy and reliability. In the case of low-acid foods, the processing time needs to ensure that the minimum temperature and time combination to destroy spores of C.
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Guide to Inspections of Low Acid Canned Food 22

Heat penetration test



Description: Experimentally determining safe processing times for home-canned foods is thus a lengthy, expensive and time-consuming process, which explains why there are fewer home-canned processes available than many people would like. Acceptable temperature ranges in the retort at the time that the process begins varies with retort systems and products. This will be product and packaging dependent. Also, just because a canned food is made commercially and found on a store shelf does not mean a home canning process is available for the same or similar item. These conditions should be documented in the temperature distribution study.

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