PREDICTION OF HOT-FILL AIR-COOL STERILIZATION PROCESSES FOR TOMATO PASTE IN GLASS JARS

A mathematical model to predict heat transfer and integrated steriliza tion values during the hot-fill process of double concentrated tomato paste in glass jars was developed The model was capable of predicting satisfactorily the time-temperature relationships during the air-cooli ng process following the hot-fill process. Integrated sterilization va lues after hot-filling were calculated as a function of the retention time. A hot-filling temperature of 85-degrees-C was not adequate to st erilize properly this product for any of the jar sizes studied and for the initial and final population levels established, for the target m icroorganism employed (B. coagulans). Hot-filling temperatures of at l east 94, 92 and 90-degrees-C are recommended for jar sizes of 200, 500 and 4000 cm3, respectively. As jar size increased, the hot-filling te mperature and the retention time required to achieve the desired integ rated sterilization value decreased Larger retention times were obtain ed as the hot-filling temperatures decreased.