Heat transfer in tunnel pasteurization of food products.

Abstract

This study was carried out for a company who intended to start producing canned juices/nectars. The aim of this study was to determine whether the required level of lethality for any microorganisms present, known as Pasteurization Units, could be achieved using the company's existing equipment. The lethality aimed for was such that the product is made "commercially" sterile. Simulated heating regimes have been carried out using the same products of the company, eight different juices/nectars in all. Haffmans Redpost Pasteurization Recording Unit was used to monitor the temperature versus time profile obtained, after subjecting the can to heat treatment at stabilised temperatures of 700 e and 800 e respectively. The temperature at the slowest point of heating of these products was recorded. Analysis of the results showed that it is possible to produce the product using the company's existing equipment. Recommendations on how to monitor lethality during tunnel pasteurization and quickly estimate lethality achieved are given.