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For
temperature distribution and
heat penetration testing
the following information may be required
Cooker information
- Number of retorts/cookers to validate? Number of baskets per retort?
- Number of layers per basket? Number of products per layer?
- Retort/cooker Manufacturer? What is the heating medium (e.g. steam, hot water)?
- Is your process static or rotary?
- Are the baskets and retorts/cookers loaded automatically or manually?
- If loaded automatically, is it possible/easy to stop the line to position a probe within the load?
- Have the retorts/cookers been tested before? If so, when?
- How many different retort/cooker programs do you need to test (i.e. hold time/temperature combinations)?
- How long is a cooking cycle? (including come-up, hold and cooling time)
- Will we have to work around a production schedule or will the retorts/cookers be free to use until the work is complete?
- Is it possible to produce a dummy load of packs filled with waste product for the purposes of the temperature distribution trials?
Product information
- Number of products? Product description? (e.g. Beans in tomato sauce)
- Number of Pack types to be tested:
- Type of Packaging: e.g. trays, pots, cans, pouches?
- Pack size (e.g. 300g)
- Product specifications
- pH (if pH controlled), aw(if aw controlled), storage condition? (e.g., ambient stored? Chill stored?)
- Shelf-life
- Any particles above 10 cubic mm?
- Maximum particle size?
- Any frozen particles?
- Is the product vacuum packed?