Measurement instrument specialist PhoenixTM explains how thru-process temperature monitoring can support food processors with the validation of cook and chill processes as part of Hazard Analysis and Critical Control Point (HACCP).
As part of any food processor’s HACCP program, validation of cook and chill processes is a critical and significant task taking time, effort and resources.
PhoenixTM have developed a thru-process temperature monitoring technology specifically for this task, designed to meet the challenges of the food processing market. It is deal for the validation process for any new cook regime, new product or annual process certification. Whether performing an oven survey, “oven mapping to identify cold spots” or validating the cook under production conditions, the thru-process profiling solution provides accuracy, efficiency and reliability needed to satisfy HACCP demands.
As its name suggests, thru-process profiling is the method by which product and or process temperature is monitored throughout the complete cook/chill process. Where the use of external recorders with trailing thermocouples is impractical or unsafe, thru-process profiling can be used to monitor continuous conveyorised linear and spiral ovens, as well as semi-continuous or rotational batch cooks. Employing the thru-process principal process monitoring can also be performed under true production conditions without compromising line productivity.
At the heart of the thru-process monitoring system is the PhoenixTM data logger. The PhoenixTM NT data logger range has been designed specifically for the challenges of monitoring food processing applications with an IP67 case design protecting from moisture. Type K or Type T data logger options allow accurate measurement of both cook and chill processes. The data logger itself can operate between -40 °C to 80 °C with a data logger accuracy of ±0.3 °C operating below +50 °C. Data logger and thermocouple correction factors can be further applied to maximise measurement accuracy. PhoenixTM offer a family of thermal barriers to suit the process type, duration and temperatures of a wide range of cook regimes. An extensive range of different thermocouple types is also available to suit different product types, sizes and monitoring demands.
The PhoenixTM Thermal View Food Software provides a comprehensive suite of analysis tools to convert the raw profile temperature data into useful process information. The analysis tools include the ability to calculate Fo/Pu values for the process against target micro-organisms. The information gathered, further to process validation, can be used to allow informed process problem solving and optimisation to maximise product quality, yield, process productivity and efficiency.
