The heat treatment in foods is a key aspect in the preservation of low acid and acidified food in room temperature exposure for prolonged times, and is also a tool to preserve and develop colors, flavors and textures. The food industry looks to accomplish this purposes without the detriment of nutritional or sensory characteristics in processed products, achieving superior quality foods. For this reason, the design and validation of adequate heat treatments is essential.
In SIALICO, as recognized Process Authorities by national and international associations, we are experts in Heat Treatment Engineering for their design and validation, establishing documental evidence that provides a high certainty level where designed and validated process are consistent for the obtained products to comply with quality and food safety specifications.
The offered services include processes such as commercial sterilization, pasteurization, aseptic packing, heat penetration and heat distribution tests. We possess a vast knowledge and experience in heat treatment validation protocols for acidified and lowacid foods, distributed in five main areas:
This service includes microbiological tests for pathogens and deteriorative microorganisms, accelerated shelf life, heat treatment and validation methods.
Commercial sterility tests in food products, considering the type of the container: rigid, flexible or semi-rigid, their physicochemical characteristics and good manufacturing practices, along with the identification of cold spots within the sterilization chamber.
This service ensures that the heat treatment performed is effective for the specific purpose and reproducible under established operation conditions.
Established a product liberation schedule manufactured under the scheduled process, where quality and safety specifications are met.
Is a documented plan establishing how validations are or will be carried out for the products, process and equipment in specific, including testing parameters, performance parameters and decision points.
SID generation according to the scheduled process information for
acidified and low-acid foods.