Design and validation of sterilization scales

Overview

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.

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AUTHORS

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 [F 2 031] file "Bases scientifiques pour la maîtrise des produits appertisés".

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 [F 2 031] , should enable the engineer to carry out research and development of appertization treatments.

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.

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Design and validation of sterilization scales

Scale design techniques