Pasteurization temperature adjustment for boiling point variations

by AHVincent
Tags: boiling, pasteurization, point, temperature, variations
AHVincent is offline
Nov27-12, 07:25 PM
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If you are at altitude and let's say water boils at 95 Celsius.

Pasteurization for an X food product is 30 minutes at 82 Celsius at sea level.

Now deductively, should I also reduce my pasteurization temperature to 82-5=77 Celsius to compensate?
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chemisttree is offline
Nov27-12, 11:01 PM
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No. You should calibrate your thermometer with boiling water and Ice/water slush. A two point linear correction factor should be applied. If you are doing food grade work, you need to use a thermometer that will accurately measure boiling water at 100C and Ice/water slush at 0C. Accuracy costs money.

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