ASTM F1168-88(1994)
(Guide)Guide for Use in the Establishment of Thermal Processes for Foods Packaged in Flexible Containers (Withdrawn 2000)
Guide for Use in the Establishment of Thermal Processes for Foods Packaged in Flexible Containers (Withdrawn 2000)
SCOPE
1.1 This guide contains guidelines and recommended procedures for use in the establishment of thermal processes necessary to produce commercially sterile foods packaged in hermetically sealed flexible containers. It applies to foods packaged in flexible containers that are sterilized by the application of heat from fluid heating media, particularly steam, air, water, their combinations, and their mixtures.
1.2 Specifically, this guide describes procedures for determining environmental conditions in the retort during thermal processing of foods in flexible containers and for determining heating and cooling characteristics of such products during processing. Procedures are described by which these data are used in the determination or evaluation, or both, of safe thermal processes for food packaged in flexible containers.
1.3 Limitations- This guide does not cover the theoretical and practical considerations that justify thermal processing as a means of rendering a packaged food product commercially sterile, nor does this guide describe methods by which thermal processes are verified or confirmed by biological methods, such as by inoculated pack and count reduction techniques.
1.4 This standard does not purport to address all of the safety problems, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
1.5 The sections in this guide appear in the following sequence: Section Scope 1 Terminology 2 Summary of Guide 3 Significance and Use 4 Procedures: Temperature Measurement 5 Evaluation of Retort Performance 6 Process Time Determination by Heat Penetration 7 Tests Process Verification 8 Records of Temperature Distribution and Heat Pene- 9 tration Studies Retort Equipment Requirements X1 References
General Information
Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or
withdrawn. Contact ASTM International (www.astm.org) for the latest information.
Designation: F 1168 – 88 (Reapproved 1994)
AMERICAN SOCIETY FOR TESTING AND MATERIALS
100 Barr Harbor Dr., West Conshohocken, PA 19428
Reprinted from the Annual Book of ASTM Standards. Copyright ASTM
Standard Guide for
Use in the Establishment of Thermal Processes for Foods
1
Packaged in Flexible Containers
This standard is issued under the fixed designation F 1168; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1. Scope 2. Terminology
1.1 This guide contains guidelines and recommended pro- 2.1 Definitions of Terms Specific to This Standard:
cedures for use in the establishment of thermal processes
2.1.1 ballast container—a filled and sealed flexible retort-
necessary to produce commercially sterile foods packaged in able container enclosing a fixed volume of nonbiological
hermetically sealed flexible containers. It applies to foods
material that is approximately equal to a food-filled container
packaged in flexible containers that are sterilized by the of the same size and shape in terms of the rate and extent to
application of heat from fluid heating media, particularly
which it will absorb thermal energy by convection and con-
steam, air, water, their combinations, and their mixtures. duction.
1.2 Specifically, this guide describes procedures for deter-
2.1.2 come-up time—time required following the introduc-
mining environmental conditions in the retort during thermal
tion of heating media into the retort to raise the temperature at
processing of foods in flexible containers and for determining
the reference thermometer location in the retort to the process
heating and cooling characteristics of such products during
temperature.
processing. Procedures are described by which these data are
2.1.3 cook time—time span during which the retort is
used in the determination or evaluation, or both, of safe thermal
maintained at or above the specified processing temperature
processes for food packaged in flexible containers.
(that is, time span between end of come-up and beginning of
1.3 Limitations—This guide does not cover the theoretical
cooling, sometimes referred to as the operator’s process time).
and practical considerations that justify thermal processing as
2.1.4 cooling time—time required following the introduc-
a means of rendering a packaged food product commercially
tion of cooling water into the retort to lower the product
sterile, nor does this guide describe methods by which thermal
internal temperature to a specified value (commonly 40 to
processes are verified or confirmed by biological methods,
45°C).
such as by inoculated pack and count reduction techniques.
2.1.5 critical factors—physical and chemical factors that
1.4 This standard does not purport to address all of the
influence the thermal response of a product to thermal process-
safety concerns, if any, associated with its use. It is the
ing or the inhibition or inactivation of microorganisms, or
responsibility of the user of this standard to establish appro-
combination thereof, of public health significance, and which
priate safety and health practices and determine the applica-
pertain to the flexible container, the enclosed substances
bility of regulatory limitations prior to use.
(including gases), the retort, and environmental conditions
1.5 The sections in this guide appear in the following
within and around the container from the time of product filling
sequence:
to the end of thermal processing.
Section
2.1.6 operator’s process time—time between the end of
Scope 1
come-up and steam off.
Terminology 2
2.1.7 temperature stability—the degree to which tempera-
Summary of Guide 3
Significance and Use 4
ture remains constant at a particular location.
Procedures:
2.1.8 temperature uniformity—the degree to which tem-
Temperature Measurement 5
Evaluation of Retort Performance 6 peratures are equal throughout a particular volume.
Process Time Determination by Heat Penetration Tests 7
2.2 Symbols:
Process Verification 8
2.2.1 F —the F value for a hypothetical product that
M o
Records of Temperature Distribution and Heat Pene- 9
tration Studies uniformly exhibits temperatures that are synchronously iden-
Retort Equipment Requirements X1
tical to that of the internal retort environment at the designated
References
retort location during the designated process cycle, and under
the designated process conditions.
2.2.2 F —the equivalent time in minutes at 121.1°C for
o
1
This guide is under the jurisdiction of ASTM Committee F-2 on Flexible
product at the slowest heating point within the container under
Barrier Materials and is the direct responsibility o
...
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