Comparative analysis of temperature loggers used in the development of regimes for heat treatment of food production in autoclaves

Abstract

Heat treatment processes carried out in an autoclave at a temperature from 60 up to 130 °C are usually applied in the canned food production. Actual process lethality value is used as a criterion determining the product readiness and its microbiological safety. It is computed by summing the lethal effect values of heating obtained at different temperatures recorded inside the tin can with product. Loggers (thermographs) are special technical means of temperature measurement and recording in an electronic storage device, used to automate the task of obtaining product temperature kinetics. The article provides a comparative analysis of the widespread Thermochron DS1922T (used in the Thermochron protector capsule) and Ellab TrackSense PRO loggers, which protection class allows working in conditions (water, high temperatures and pressure) specific for typical heat treatment product regime. The logger Ellab TrackSense PRO was accepted as an etalon. Loggers recorded the temperature at the least heated point of the autoclave sterilization chamber during all processes. The graphs of temperature kinetics for pasteurization and sterilization processes were received in series of experiments. Thermochron thermographs absolute and relative errors, declared by the manufacturer, are experimentally verified. In result, the conclusion and recommendations of thermal recorder Thermochron DS1922T utilization are given.

Lean method for development of thermal treatment regimes for canned food from aquatic organisms for industry autoclaves

“…The proposed method was tested in experimental studies on the sterilization regime development of canned food "Murmansk cod liver" for the industrial autoclave ASCAMAT-230. Ellab TrackSense PRO and iButton Data Loggers (sets of loggers that measure and record the temperature in the least heated product area in the tin can, as well as in the autoclave sterilization chamber) were used to determine the actual lethal effect (F-effect) [6]. The software ProcessF was developed for calculating the actual lethal process effect from the product temperature dynamics data.…”

Software for calculating the actual lethality of canned food heat treatment processes: development and application

“…The developed program «Heat treatment process lethality calculation» was used to calculate the actual lethality (Fa, conv. min) of each pasteurization regime (Table 1), taking into account the value of heat resistance characteristic z = 15, obtained as a result of preliminary microbiological studies (base temperature T0 = 80 °C) and experimentally obtained data on the product temperature change during the process using temperature loggers of the TrackSense Pro system (Ellab, Denmark) [12]. The normative pasteurizing effect for this type of canned food was preliminarily determined by microbiological studies and equal to Fn = 52.921 conv.…”

“…The actual lethal effect is traditionally determined experimentally by measuring the product temperature in the can center during heat treatment process [12], followed by calculating the actual lethality value using, given in the reference literature, the lethality rates calculated with the following parameters [11]:…”

Development of an Autoclave Thermal Processes Model for the Simulator of Canned Food Sterilization Process

“…Energy-efficient and step modes of canned fish products sterilization in steam and water environment have been developed. The mathematical description of the autoclave has been constructed and the warming of different types of fish products in popular sizes of canning containers has been investigated [15]. Reducing time and energy costs of the process and preserving maximum amount of nutrients in the product are of great importance.…”