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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > hot sauce

Food Engineering/Manufacturing - hot sauce

Expert: J. Peter Clark - 5/19/2009

Question
Hi, I would like to know more of the method of hot-filling that you often talk about.
If I am making a hot sauce, and trying to hot-filled the product, how long should I turn the bottle to sterilize the cap? Would moisture from the steam contributes to yeast/mold growth?
What is the range of considerable hot-filling temperature? Do I have to cool the bottle as soon as possible or can I leave it to room temperature?
Thank you very much. You are very helpful. I love this website!

Answer
Maria,

I'm glad you like the site and admire you for doing a little research on past answers. Hot filling is used on acidic products, with pH below 4.6. Usual temperatures are 85-90 C for times of 30 second to 2 minutes. The bottles are inverted for about half the time and then good practice is to cool to about 37 C to avoid overcooking. That part depends on the product - a strongly flavored sauce may not be easily damaged by cooking. The heating kills yeast and mold which might cause spoilage, but sauces should be refrigerated after opening. As the steam in the head space condenses, it forms a slight vacuum which helps seal the lid. You will learn from experience whether you need higher temperatures or longer times for the desired shelf life in your climate and for your formula.

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