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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.

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Food Engineering/Manufacturing - botteling hot sauce

Follow-Ups to Answer from Expert J. Peter Clark

Web Surf wrote at 2008-05-23 06:24:47
The correct industrial way to measure pH of a Hot Sauce is to use a pH meter. Some of them are rather inexpensive

Pepper Mash has 15% salt and is meant to be diluted. Roughly 10-28% Mash is used in a Hot Sauce. If you use less Mash, more salt needed to be added into the Hot Sauce !!!

Pepper Mash is not hot packed !!. Infact it is "still fermenting" when shipped.

Hot Sauces can be cold packed and kept unrefridgerated if their pH is low enough. Tabasco sells in the dry section of supermarkets !!!

Vivek wrote at 2009-08-16 10:58:23
Hot Sauces ( Louisiana type) mostly have pH much below 3

Those that have higher pH use a preservative

Low pH sauces are filled cold and dont need to be refridgerated by the end user.

15% salt in a mash is OK as the final Hot Sauce recipe will have 10-18% of Mash

Bottles are sometimes inverted to avoid oxidation (That discoloration that you see on the top of the bottle)

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