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About Jim Pfister
Expertise
Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.
Experience
Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco. Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee. Publications: PMMI Solutions `99, Monthly Packaging Tipsheets
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You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > cooling for shelf stable sauce
Expert: Jim Pfister - 11/6/2009
Question
Dear Sir:
I make a wing sauce made of Pan and Grill (partially hydrogenated soybean oil, butter substitute), Hot sauce, and Spices and Raw Honey from the apiary. We heat the ingredients in a microwave to get the ingredients to mix. We then bottle this product. We seal and turn upside down to seal.
My question is concerning cooling. Since all these products are shelf stable to begin with, is there cooling necessary after bottling while hot. If so to what temp should it be cooled. I have found no good answers anywhere. Can you please help me. We are based in Florida and are subject to Florida DOH standards and regulations.
I would appreciate any help you may offer.
Ken Michaels
Answer
Ken,
An issue often not mentioned are the personal safety issues with people handling red hot bottles!
Beyond that, the usual ones have to do with getting bottle labels to stay adhered to a hot bottle. Also, many products will suffer flavor and/or color degradation if they stay too hot too long.
Lastly, the target temp for cooled bottles is usually around 100 DegF.
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