Heat Penetration studies for Monitoring Food Processing
Improper or inadequate sterilization or pasteurization of food in air-tight containers may cause health problems. During the process, heat is used to destroy all the bacteria to ensure consumer safety. Heat should reach every place in the container evenly and there is a minimum time period at which the food in the container should be kept at the correct temperature. To evaluate the right temperature and the processing time, the factory process should be monitored. This time and temperature evaluation process for a food item is called “Heat penetration testing or Thermal Process Validation". Heat penetration testing is compulsory for HACCP certification and also required by the US FDA. Therefore, the study should be done by a competent authority.
Heat penetration studies are carried out by the Food Technology Section of ITI for food processing factories in order to ensures the quality of the end product. It is accepted for HACCAP certification and by the US FDA.
For further details please contact
Food Technology Section