Biztonság és minőség konzervek hőkezelési folyamatának szabályozásával

Abstract

Heat treatment is used to prevent the microbiological danger. That is why strict operating procedures are used to control the proper workflow, whose violation may have serious consequences. The operation can be considered a critical point in terms of food safety. The hazard prevention is more effective if the temperature of the heat treatment is higher or the duration of the intervention is longer. If the can is exposed to a high temperature for an extended time, or the product is cooked further, its quality will be worse. Therefore, the heat treatment procedure has to be defined and the controlling has to be established so that the process complies with the safety and quality requirements. More advanced control can be applied with sufficient instrumentation if the cold point temperature of the can is available during the heat-treatment process. In this case, by controlling the process shutdown based on one of the continuously calculated heat treatment equivalent (for example the F0), the product will not only be safer but its quality will be better preserved as well.