Ensures Product Safety and Quality
Food Heat Penetration Studies
Commercial sterilization studies must be carried out by all companies engaged in the commercial processing of foods and/or beverages that undergo a thermal process—whether low-acid, acid, or acidified—packaged in any type of hermetically sealed container, and wishing to export or import.
The objective is to ensure that foods remain shelf-stable at ambient temperature while maintaining safety and quality, and that they are produced under sanitary conditions.
Heat Penetration Studies
Depending on the product, either a Sterilization or Pasteurization study is conducted—both being heat-based preservation techniques. Their purpose is the destruction of pathogens or their spores, as well as microorganisms responsible for spoilage. These studies are conducted on-site by a Thermal Process Engineer, who subsequently issues an Official Report validated by our recognized Process Authority before the FDA.
The design of the study allows for a proper and precise assessment of all critical factors associated with the product, container, and process that affect heating rates. Before beginning a heat penetration study, it is necessary to have a validated autoclave; that is, temperature distribution and heat distribution must have already been completed.
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