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Chilling individual retail pots of hot-filled soups and sauces using air to meet cook-chill guidelines.

Author(s) : JAMES C., BOBST C., FLEURY H., et al.

Summary

The chilled food market throughout Europe and much of the rest of the world has expended rapidly in recent years and there are many and varied products. In the UK, and other countries, chilled soups and sauces are increasingly common. In the UK many of these are sold in 600 g (for soups) or 350 g (for sauces) cylindrical plastic containers. This paper investigates the conditions required to cool hot-filled 600 g pots of tomato and basil soup and 350 g pots of Bolognese sauce from 70°C to below 3°C to comply with the UK and other International guidelines/recommendations. Cooling times of cooked soup/sauce were determined experimentally under a range of single-stage cooling regimes and these data extended to cover more conditions using a simple predictive modelling technique. Using air at 0°C and 6, 3, 1 m/s the pots of soup could be chilled from 70 to 3°C in 197, 228 and 272 minutes, respectively, while the pots of sauce cooled in 165, 180, 223 minutes, respectively. These times were longer than a number of International guidelines/recommendations.

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Pages: 2010-1

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Details

  • Original title: Chilling individual retail pots of hot-filled soups and sauces using air to meet cook-chill guidelines.
  • Record ID : 2010-0537
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

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