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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 > bottling bbq sauce

Food Engineering/Manufacturing - bottling bbq sauce

Expert: J. Peter Clark - 6/26/2009

Question
at what temperature should the sauce be going into the bottle to assure quality and safety.

Answer
Assuming the sauce is high acid, pH below 4.6, which most are because they have tomato and vinegar ingredients, the temperature should be about 185 F or about 82 C when filling. Then it is capped, inverted and held for about 30 seconds before cooling, using tempered water if in glass so as not to crack glass from thermal shock. Plastic bottles can be cooled more quickly, but also get soft when heated, so have to be handled carefully.

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