I searched to forums and couldn't find any threads on it, so I thought I would start one.
What regimes (temperatures and times) are people using for estimated shelf life determinations? With tunnel pastuerised bottled product, I have in the past used heating to 60 degrees C over 24 hours and then holding for another 24 hours at sixty and then chilling to 2 degrees C over another 24 hours and holding for another 24 hours. Each one of these cycles is supposedly equivalent to 7-10 weeks in trade. I realise that there are many variations on this and I would appreciate your comments.
What regimes (temperatures and times) are people using for estimated shelf life determinations? With tunnel pastuerised bottled product, I have in the past used heating to 60 degrees C over 24 hours and then holding for another 24 hours at sixty and then chilling to 2 degrees C over another 24 hours and holding for another 24 hours. Each one of these cycles is supposedly equivalent to 7-10 weeks in trade. I realise that there are many variations on this and I would appreciate your comments.
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