|Nov27-12, 07:25 PM||#1|
Pasteurization temperature adjustment for boiling point variations
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?
|Nov27-12, 11:01 PM||#2|
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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