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The difference in the heating penetration characteristics of product processed in retort by steam—air application and water immersion was studied. Fresh milkfish Chanos chanos packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F 0 value of 7. Heat penetration values were recorded for each minute of processing with the aid Ellab TMDenmark temperature recorder.
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Sonoco is a supplier of consumer packaging, packaging for industrial products and packaging solutions and services. For this purpose, they use data loggers in various environments and areas of application, including high temperatures and high acid contents. However, the loggers were partially lost by the penetration of water. The following solution was found.
Posted on January 2, By admin Main. Here you can see the different types of probes, sensors, tools, fittings, fixtures etc to measure the temperature at the cold spot of different types of containers. The important thing to note that the connections should be air tight and water tight and the sensors should be as thin as possible.
Part 1 Developments in retort technology: Developments in packaging formats for retort processing; Improving rotary thermal processing; Modelling and optimising retort temperature control; Ensuring the safety and quality of thermally-processed packaged foods. Part 2 Developments in other thermal technologies: Continuous heat processing: An overview; Optimising plate heat exchanger design and operation; Developments in tubular heat exchangers; Developments in aseptic processing; Laser-based packaging sterilisation in aseptic processing; Developments in ohmic heating; Air impingement heating. Part 3 Measuring the effectiveness of thermal processing: Validation of heat processes; Using computational fluid dynamics to optimise thermal processes; The use of data loggers; Advances in temperature validation of foods; Analysing the effectiveness of thermal preservation processes; Identifying and dealing with heat-resistant bacteria; Modelling heat penetration.
This weeks lab focused on thermocouples and heat penetration studies in canned food products. A thermocouple is a sensor for measuring temperature. It consists of two dissimilar metals, joined together at one end.
DataTrace data loggers are engineered specifically for extreme environments such as steam, ethylene oxide and other various sterilization processes and chambers, heat tunnels, retorts, smokehouses, food processing and more. Getting accurate product temperature throughout an autoclave validation can be a difficult task but is imperative to calculating lethality within an autoclave cycle. Whether it is for an initial equipment and process validation or for yearly equipment qualifications, maximizing efficiency while maintaining that strict temperature accuracy 0.
Get on-site validation and qualification service. We have trained and highly skilled validation engineers. Retort means any closed vessel or other equipment used for the thermal processing of foods.
Although the Safe Food for Canadians Regulations SFCR came into force on January 15,other requirements will be introduced in and based on food commodity, type of activity and business size. For more information, refer to the SFCR timelines. Various methods and equipment may be used to collect accurate heat-penetration data.