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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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Food Engineering/Manufacturing - Hot fill Juice

Expert: Jim Pfister - 6/23/2009

Question
I want to start a juice factory. I want to hot fill in pet bottles. I do not want to add any preservatives or flavors. I will add citric acid to keep the ph of the juice between 3.9 and 4.1. If I keep the ph within this range, is it enough if the filling temperature is around 80 deg C. If I fill at this temperature and ph can I declare a shelf life of six months for the juice from the date of production?

Answer
Sardar,
There is no definite rule on shelf life. I have seen some that do calculations, but they are always backed up by shelf life testing.

BTW, if you are hot-fill bottling citrus juices, after six months the browning reaction will have advanced so far that the visual appearance of your product will be terrible. I suspect the taste will be gone as well. Do you really think this product would sell?

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