Temperature and pressure are two parameters that must be continuously monitored during food production, transportation and storage. For this reason, food manufacturers and processors must have their own control system that analyzes and manages the critical control points and production processes that will be used.
Periodic assessment sterilization processes, pasteurization and lyophilization, as well as legally prescribed evidence of successful process parameters that must be submitted to competent authorities and are a fundamental element of quality assurance.
This is how critical measurements are control and internal temperature, with an accurate calculation of lethality and stop phase. For all these reasons, documenting the safety and effectiveness of the process by continuous measurement of time and temperature is essential, especially in critical processes such as pasteurization, sterilization, and freeze drying.
The importance of temperature monitoring
Likewise, in addition to ensuring the efficiency of each process, it is necessary to guarantee with frequent inspections that the facilities and instruments used for preservation processes They work properly and without malfunctions.
But there is more, because food safety This is not the only aspect to consider during canning. Taste and texture, as well as smell, are also important because they mostly depend on the constant conditions during the canning process.
All these processes and factors must be monitored, documented and presented in internal and external audits. To achieve this, many companies rely on solutions consisting of data recorders and software. But there are processes that require even more thorough control: sterilization, pasteurization and freeze drying.
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