WO2002024004A1 - Pasteurization of salsa with microwave heating - Google Patents

Pasteurization of salsa with microwave heating Download PDF

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Publication number
WO2002024004A1
WO2002024004A1 PCT/US2001/026056 US0126056W WO0224004A1 WO 2002024004 A1 WO2002024004 A1 WO 2002024004A1 US 0126056 W US0126056 W US 0126056W WO 0224004 A1 WO0224004 A1 WO 0224004A1
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WO
WIPO (PCT)
Prior art keywords
container
salsa
microwave radiation
admixture
microwavable
Prior art date
Application number
PCT/US2001/026056
Other languages
French (fr)
Inventor
Santi Ranjan Bhowmik
Darrell Lee Taylor
Original Assignee
Recot, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Recot, Inc. filed Critical Recot, Inc.
Priority to AU8512001A priority Critical patent/AU8512001A/en
Publication of WO2002024004A1 publication Critical patent/WO2002024004A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus

Definitions

  • the present invention relates to a method for the pasteurization of salsa with microwave heating and, in particular, to processing steps suited to the use of microwave heating of salsa for the purpose of pasteurizing the salsa within standard size salsa containers.
  • the invention allows for salsa that is pasteurized using less energy and for a short time period, and is accomplished within the container, thereby resulting in fresher tasting product.
  • Salsa is a spicy sauce typically consisting of a mixture of tomatoes, onions, and hot peppers. Salsa is used as a dip or can be added to other foods for flavoring. In order to provide for extended shelf life (a "shelf-stable" product), salsa must be pasteurized or heated during the packaging process. Ideally, this heating should be minimal in order to avoid overcooking the vegetable components of the salsa.
  • Retort pasteurization involves filling the mixed product (or "admixture") into a container, typically a glass jar. The container is then sealed and placed in a retort vessel. While inside the retort vessel, the container is subjected to pressure, typically 20 psi or more, while exposed to convective heating typically in the range of 220 to 230° F.
  • pressure typically 20 psi or more
  • convective heating typically in the range of 220 to 230° F.
  • the retort method requires a batch process, since the containers are necessarily subjected to pressure in order to avoid rupture of the containers during heating.
  • the retort process is time consuming, since the entire contents of the salsa container must be heated to at least 200° F for five minutes in order to deter microbial growth. Relying primarily on convective heating within the container, this may require heating of a typical 16 oz. salsa container for as long as 10 minutes before reaching the desired temperature of the salsa throughout the container.
  • a preferable prior art method over retort is a hot fill pasteurization.
  • the salsa components are first mechanically mixed.
  • One prior art hot fill method mixes the ingredients at an elevated temperature of approximately 200° F for 15 minutes. The hot admixture is then pumped directly into individual containers. Containers are sealed and allowed to cool.
  • Another prior art embodiment of the hot fill method conducts the initial mixing of the ingredients at a lower temperature, such as between 80° and 100° F for approximately 15 minutes.
  • the admixture is then pumped through a heat exchanger that elevates the salsa to about 200° F for a residence mean time of five minutes.
  • the salsa then proceeds to a surge tank and a filler, where the individual containers are filled and sealed. After sealing, the containers are heated with hot water spray at about 200° F to insure pasteurization of the jars and lids.
  • the time at which the salsa ingredients are at elevated temperatures is on the order of 10 minutes or more.
  • Either hot fill method results in the physical agitation of the softer, cooked vegetable ingredients, since they are subjected to pumping and/or passage through a heat exchanger. These devices impart mechanical shear on the vegetable ingredients that are soft due to heating. Thus, hot fill methods tend to convert a chunky vegetable mixture into a softer consistency with broken vegetable pieces, which may not be desirable for the given product.
  • microwave heating can also be used to pasteurize food products.
  • Microwave pasteurization is superior to hot fill pasteurization since the food ingredients are not subjected to mechanical shear at elevated temperatures. It is also superior to retort techniques because microwave pasteurization requires less energy and less residence time.
  • known prior art uses of microwave cooking of food products in containers involves only containers with very shallow depths, for example less than 1-1/2 inches. This is because the effective penetration depth of the microwave radiation used in these applications at, for example, 2,450 megahertz is 1.4 inches. To be of practical use for most salsa containers, microwave penetration depths would need to be in excess of 4 inches. It is also well known in the field of microwave radiation, however, that the depth of penetration of microwave radiation increases as the frequency of the radiation is lowered.
  • I(z) I(0)e " ⁇ Z where 1(0) is the intensity of the radiation at the surface of the material, I(z) is the intensity of the radiation at some depth, z, into the material, and ⁇ is given by the equation:
  • ⁇ is the frequency of the radiation
  • n 2 is a component of the index of refraction of the material
  • c is the speed of light.
  • the frequency, ⁇ is inversely related to the wavelength of the radiation.
  • a method has yet to be developed in the prior art to develop the processing steps necessary to utilize microwave pasteurization of salsas and related food products. Such a method would be superior over retort techniques in that less energy and time would be required to pasteurize the salsa within the container, and would also be superior over hot fill techniques that subject the cooked vegetable ingredients to mechanical shear, yet still combined pasteurization of the product and package.
  • the proposed invention comprises a method for pasteurizing salsa using microwave radiation as the cooking medium.
  • the invention begins by mixing the vegetable ingredients at ambient temperature.
  • the admixture is then pumped to a filler which fills the unheated admixture into microwavable containers, such as glass jars.
  • the containers are then sealed by a sealing machine and can be inverted.
  • the containers are next passed through a microwave oven that utilizes low frequency microwave radiation while the containers are maintained under an exterior pressure. Once the contents of the container have been adequately pasteurized, each container is then passed through a cooling tunnel under gradually decreasing pressure to ambient conditions, and then to further packaging steps, such as labeling and packaging.
  • Figure 1 is a schematic flow chart of the processing steps of the present invention.
  • FIG. 1 is a schematic flow chart illustrating the various processing steps of the present invention.
  • the process starts with the addition of raw vegetable ingredients including tomatoes, onions, and hot peppers.
  • Other ingredients may include green bell peppers, sugar, salt, and vinegar.
  • These ingredients are mixed at ambient temperature in a mixer (kettle) 10, such as a Steam Jacketed Kettle manufactured by Groen/Dover Industries located in Elk Grove Village, Illinois.
  • the admixture is then transferred from the mixer 10 to a filler or hopper 30 by means of a pump 20.
  • a typical pump used for this purpose is a Sanitary Positive Displacement Pump manufactured by Waukesha Cherry-Burrell located in Delavan, Wisconsin.
  • a suitable hopper/filler is a Rotary Filler manufactured by Elmar Worldwide located in Buffalo, New York.
  • Empty containers 5 that are microwave transparent, typically glass or plastic jars, proceed on a conveyor 40 or other means past the filler 30. Each empty jar 5 is filled by the filler 30 and then proceeds as a filled jar 6 along the conveyor 40 to a sealing machine 50.
  • a suitable sealing machine 50 can be, for example, a Rotary Capper manufactured by Fowler Product Company located in Athens, Georgia. Seals or lids must also be microwave transparent, or at least not of a material that will arc when subjected to microwave energy, such as plastic.
  • the sealed containers 7 may be inverted such that the containers 7 are resting on their end caps, although inverting the containers 7 is an optional step.
  • the sealed containers 7 then proceed down a conveyor 60 or other means to a microwave oven 70.
  • the sealed containers 7 are subjected to a pressure of approximately 25 psi or less and a microwave energy in the range of 400-600 megahertz, or approximately 460 megahertz.
  • the pressure within the oven counteracts any internal pressure created in the sealed containers due to the microwave heating and keeps the container seal intact.
  • the oven pressure may be produced on a batch basis by sealing the oven and increasing the internal pressure in the oven.
  • the oven pressure may also be increased on a continuous process by maintaining a pressure lock device.
  • the lower frequency allows for an effective penetration depth into the sealed container 7 of in excess of four inches. Consequently, the present method can produce product packaged in standard-sized salsa containers, such as glass jars with a height of greater than four inches, that have been pasteurized by a microwave oven. Cooking in the microwave containers continues until the internal temperature of the salsa to about 195° F, thereby insuring a shelf-stable product. Total heating is typically on the order of about four minutes.
  • the heated containers 8 are transferred, again by conveyor 90 or other means, into a cooling tunnel 80 under gradually decreasing pressure to ambient conditions.
  • the containers are routed after cooling to further steps, such as labeling and packaging.
  • the present method is superior to retort methods found in the prior art because the overall processing time is less, a more uniform and efficient cook of the ingredients is accomplished, and energy is saved by using the microwave cooking.
  • the present method is also superior to prior art hot fill methods in that the mechanical shearing experienced by the salsa admixture occurs prior to the vegetable ingredients becoming soft due to cooking and the ingredients retain better flavor and color.
  • the process also provides for the simultaneous pasteurization of the product and container.
  • a method for producing shelf-stable foods comprising the steps of: a) mixing the food ingredients to form an admixture; b) filling a microwavable container comprising a height in excess of four inches with said admixture; c) sealing said container with a microwavable seal; and d) subjecting said sealed container to microwave radiation sufficient to pasteurize the admixture contained therein and to pasteurizing the container.
  • a method for pasteurizing salsa comprising the steps of: a) filling a microwavable container with salsa; b) sealing said filled container with a microwavable seal; and c) microwaving said sealed container in a microwave oven.
  • a method for producing shelf-stable salsa comprising the steps of: a) mixing the salsa ingredients to form an admixture; b) filling a microwavable container with said admixture; c) sealing said container with a microwavable seal; and d) subjecting said sealed container to microwave radiation sufficient to pasteurize the admixture contained therein.
  • the method of claim 16 further comprising the steps of: e) cooling said container in a cooling tunnel under gradually decreasing external pressure to ambient conditions.

Abstract

A method of pateurizing salsa in standard size containers (5) using microwave heating. Salsa ingredients are mixed (10) at ambient temperatures and cold filled (30) into microwavable containers (5). The filled containers (6) are sealed with a microwavable seal (50) and routed to a microwave oven (70). Pasteurization of both the ingredients and the container occurs using low frequency microwave radiation with the container under pressure.

Description

PASTEURIZATION OF SALSA WITH MICROWAVE HEATING
BACKGROUND OF THE INVENTION
1. Technical Field
The present invention relates to a method for the pasteurization of salsa with microwave heating and, in particular, to processing steps suited to the use of microwave heating of salsa for the purpose of pasteurizing the salsa within standard size salsa containers. The invention allows for salsa that is pasteurized using less energy and for a short time period, and is accomplished within the container, thereby resulting in fresher tasting product.
2. Description of Related Art
Salsa is a spicy sauce typically consisting of a mixture of tomatoes, onions, and hot peppers. Salsa is used as a dip or can be added to other foods for flavoring. In order to provide for extended shelf life (a "shelf-stable" product), salsa must be pasteurized or heated during the packaging process. Ideally, this heating should be minimal in order to avoid overcooking the vegetable components of the salsa.
In the prior art, there are presently two basic methods for pasteurizing salsa, hot fill and retort. Under either method, the salsa ingredients are first mixed. Retort pasteurization involves filling the mixed product (or "admixture") into a container, typically a glass jar. The container is then sealed and placed in a retort vessel. While inside the retort vessel, the container is subjected to pressure, typically 20 psi or more, while exposed to convective heating typically in the range of 220 to 230° F. The retort method requires a batch process, since the containers are necessarily subjected to pressure in order to avoid rupture of the containers during heating. Further, the retort process is time consuming, since the entire contents of the salsa container must be heated to at least 200° F for five minutes in order to deter microbial growth. Relying primarily on convective heating within the container, this may require heating of a typical 16 oz. salsa container for as long as 10 minutes before reaching the desired temperature of the salsa throughout the container.
A preferable prior art method over retort is a hot fill pasteurization. Once again, the salsa components are first mechanically mixed. One prior art hot fill method mixes the ingredients at an elevated temperature of approximately 200° F for 15 minutes. The hot admixture is then pumped directly into individual containers. Containers are sealed and allowed to cool.
Another prior art embodiment of the hot fill method conducts the initial mixing of the ingredients at a lower temperature, such as between 80° and 100° F for approximately 15 minutes. The admixture is then pumped through a heat exchanger that elevates the salsa to about 200° F for a residence mean time of five minutes. The salsa then proceeds to a surge tank and a filler, where the individual containers are filled and sealed. After sealing, the containers are heated with hot water spray at about 200° F to insure pasteurization of the jars and lids. The time at which the salsa ingredients are at elevated temperatures is on the order of 10 minutes or more.
Either hot fill method results in the physical agitation of the softer, cooked vegetable ingredients, since they are subjected to pumping and/or passage through a heat exchanger. These devices impart mechanical shear on the vegetable ingredients that are soft due to heating. Thus, hot fill methods tend to convert a chunky vegetable mixture into a softer consistency with broken vegetable pieces, which may not be desirable for the given product.
It is known in the prior art that microwave heating can also be used to pasteurize food products. Microwave pasteurization is superior to hot fill pasteurization since the food ingredients are not subjected to mechanical shear at elevated temperatures. It is also superior to retort techniques because microwave pasteurization requires less energy and less residence time. However, known prior art uses of microwave cooking of food products in containers involves only containers with very shallow depths, for example less than 1-1/2 inches. This is because the effective penetration depth of the microwave radiation used in these applications at, for example, 2,450 megahertz is 1.4 inches. To be of practical use for most salsa containers, microwave penetration depths would need to be in excess of 4 inches. It is also well known in the field of microwave radiation, however, that the depth of penetration of microwave radiation increases as the frequency of the radiation is lowered.
It has been known for some time that the depth of penetration of radiation into matter is dependent upon the wavelength of the radiation and, in particular, that the longer the wavelength, the further the radiation penetrates into a material. The equation defining the intensity of the radiation at a given depth, z, into a material is:
I(z) = I(0)e"αZ where 1(0) is the intensity of the radiation at the surface of the material, I(z) is the intensity of the radiation at some depth, z, into the material, and α is given by the equation:
α = 2ωn2/c
where ω is the frequency of the radiation, n2 is a component of the index of refraction of the material, and c is the speed of light. The frequency, ω, is inversely related to the wavelength of the radiation. Thus, the intensity of radiation of a shorter wavelength (i.e. a higher frequency) attenuates (dies off) more rapidly with penetration distance than does radiation of a longer wavelength (i.e. lower frequency) in the same material. For a further detailed discussion in this regard, Applicant's refer the reader to Solid State Physics by Gerald Burns published in 1985 by Academic Press, Inc. of Orlando, Florida (ISBN: 0-12-146070-3) pp. 456-457.
A method has yet to be developed in the prior art to develop the processing steps necessary to utilize microwave pasteurization of salsas and related food products. Such a method would be superior over retort techniques in that less energy and time would be required to pasteurize the salsa within the container, and would also be superior over hot fill techniques that subject the cooked vegetable ingredients to mechanical shear, yet still combined pasteurization of the product and package.
Consequently, a need exists for combining prior art microwave technology with unique processing steps in order to produce a salsa pasteurized by microwave energy. Such method should be designed to produce a fresh tasting salsa subjected to minimal mechanical shearing, minimal required energy for pasteurization, and with adequate resistance to microbial growth.
SUMMARY OF THE INVENTION
The proposed invention comprises a method for pasteurizing salsa using microwave radiation as the cooking medium.
The invention begins by mixing the vegetable ingredients at ambient temperature. The admixture is then pumped to a filler which fills the unheated admixture into microwavable containers, such as glass jars. The containers are then sealed by a sealing machine and can be inverted. The containers are next passed through a microwave oven that utilizes low frequency microwave radiation while the containers are maintained under an exterior pressure. Once the contents of the container have been adequately pasteurized, each container is then passed through a cooling tunnel under gradually decreasing pressure to ambient conditions, and then to further packaging steps, such as labeling and packaging.
The above as well as additional features and advantages of the present invention will become apparent in the following written detailed description.
BRIEF DESCRIPTION OF THE DRAWINGS
The novel features believed characteristic of the invention are set forth in the appended claims. The invention itself, however, as well as preferred mode of use, further objectives and advantages thereof, will be best understood by reference to the following detailed description of illustrative embodiments when read in conjunction with the accompanying drawing, wherein:
Figure 1 is a schematic flow chart of the processing steps of the present invention.
DETAILED DESCRIPTION
Figure 1 is a schematic flow chart illustrating the various processing steps of the present invention. The process starts with the addition of raw vegetable ingredients including tomatoes, onions, and hot peppers. Other ingredients may include green bell peppers, sugar, salt, and vinegar. These ingredients are mixed at ambient temperature in a mixer (kettle) 10, such as a Steam Jacketed Kettle manufactured by Groen/Dover Industries located in Elk Grove Village, Illinois.
The admixture is then transferred from the mixer 10 to a filler or hopper 30 by means of a pump 20. A typical pump used for this purpose is a Sanitary Positive Displacement Pump manufactured by Waukesha Cherry-Burrell located in Delavan, Wisconsin. A suitable hopper/filler is a Rotary Filler manufactured by Elmar Worldwide located in Buffalo, New York. Empty containers 5 that are microwave transparent, typically glass or plastic jars, proceed on a conveyor 40 or other means past the filler 30. Each empty jar 5 is filled by the filler 30 and then proceeds as a filled jar 6 along the conveyor 40 to a sealing machine 50. A suitable sealing machine 50 can be, for example, a Rotary Capper manufactured by Fowler Product Company located in Athens, Georgia. Seals or lids must also be microwave transparent, or at least not of a material that will arc when subjected to microwave energy, such as plastic.
The sealed containers 7 may be inverted such that the containers 7 are resting on their end caps, although inverting the containers 7 is an optional step. The sealed containers 7 then proceed down a conveyor 60 or other means to a microwave oven 70. Once in the microwave oven 70, the sealed containers 7 are subjected to a pressure of approximately 25 psi or less and a microwave energy in the range of 400-600 megahertz, or approximately 460 megahertz. The pressure within the oven counteracts any internal pressure created in the sealed containers due to the microwave heating and keeps the container seal intact. The oven pressure may be produced on a batch basis by sealing the oven and increasing the internal pressure in the oven. The oven pressure may also be increased on a continuous process by maintaining a pressure lock device. The lower frequency allows for an effective penetration depth into the sealed container 7 of in excess of four inches. Consequently, the present method can produce product packaged in standard-sized salsa containers, such as glass jars with a height of greater than four inches, that have been pasteurized by a microwave oven. Cooking in the microwave containers continues until the internal temperature of the salsa to about 195° F, thereby insuring a shelf-stable product. Total heating is typically on the order of about four minutes.
After adequate heating, the heated containers 8 are transferred, again by conveyor 90 or other means, into a cooling tunnel 80 under gradually decreasing pressure to ambient conditions. The containers are routed after cooling to further steps, such as labeling and packaging.
The present method is superior to retort methods found in the prior art because the overall processing time is less, a more uniform and efficient cook of the ingredients is accomplished, and energy is saved by using the microwave cooking. The present method is also superior to prior art hot fill methods in that the mechanical shearing experienced by the salsa admixture occurs prior to the vegetable ingredients becoming soft due to cooking and the ingredients retain better flavor and color. The process also provides for the simultaneous pasteurization of the product and container.
While the invention has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that changes in form and detail may be made therein without departing from the spirit and scope of the invention. CLAIMS:
What is claimed is:
1. A method for producing shelf-stable foods comprising the steps of: a) mixing the food ingredients to form an admixture; b) filling a microwavable container comprising a height in excess of four inches with said admixture; c) sealing said container with a microwavable seal; and d) subjecting said sealed container to microwave radiation sufficient to pasteurize the admixture contained therein and to pasteurizing the container.
2. The method of claim 1 wherein said container comprises a glass jar.
3. The method of claim 1 wherein the sealed container during step d) is subjected to an external pressure at least equal to the internal pressure generated in the container by said microwave radiation.
4. The method of claim 3 wherein said external pressure is less than 26 psi.
5. The method of claim 3 further comprising the steps of: e) cooling said container in a cooling tunnel under gradually decreasing external pressure to ambient conditions. 6. A method for pasteurizing salsa comprising the steps of: a) filling a microwavable container with salsa; b) sealing said filled container with a microwavable seal; and c) microwaving said sealed container in a microwave oven.
7. The method of claim 6 wherein said container comprises a glass jar.
8. The method of claim 6 wherein said container comprises a height in excess of four inches.
9. The method of claim 8 wherein the total exposure time to the microwave heating for said sealed container is about four minutes.
10. The method of claim 6 wherein the sealed container during step c) is subjected to an external pressure at least equal to the internal pressure generated in the container by the microwave radiation.
11. The method of claim 10 wherein said external pressure is less than 26 psi.
12. The method of claim 10 further comprising the steps of: d) cooling said container in a cooling tunnel under gradually decreasing external pressure to ambient conditions. 13. A method for producing shelf-stable salsa comprising the steps of: a) mixing the salsa ingredients to form an admixture; b) filling a microwavable container with said admixture; c) sealing said container with a microwavable seal; and d) subjecting said sealed container to microwave radiation sufficient to pasteurize the admixture contained therein.
14. The method of claim 13 wherein said container comprises a glass jar.
15. The method of claim 13 wherein said container comprises a height in excess of four inches.
16. The method of claim 13 wherein the sealed container during step d) is subjected to an external pressure at least equal to the internal pressure generated in the container by said microwave radiation.
17. The method of claim 16 wherein said external pressure is less than 26 psi.
18. The method of claim 16 further comprising the steps of: e) cooling said container in a cooling tunnel under gradually decreasing external pressure to ambient conditions. The method of claim 13 wherein the total exposure time to the microwave heating for said sealed container is about four minutes.

Claims

AMENDED CLAIMS
[received by the International Bureau on 12 February 2002 (12.02.02); original claims 1, 6 and 13 amended; remaining claims unchanged (3 pages)]
1. A method for producing shelf-stable foods comprising the steps of: a) mixing the food ingredients to form an admixture; b) filling a microwavable container comprising a height in excess of four inches with said admixture; c) sealing said container with a microwavable seal; and d) subjecting said sealed container to microwave radiation from an external source, wherein the microwave radiation is sufficient to pasteurize the admixture contained therein and to pasteurize the container and wherein the microwave radiation comprises at least one frequency of less than 2450 megahertz sufficient to penetrate to all volumes of said admixture.
2. The method of claim 1 wherein said container comprises a glass jar.
3. The method of claim 1 wherein the sealed container during step d) is subjected to an external pressure at least equal to the internal pressure generated in the container by said microwave radiation.
4. The method of claim 3 wherein said external pressure is less than 26 psi.
5. The method of claim 3 further comprising the steps of: e) cooling said container in a cooling tunnel under gradually decreasing external pressure to ambient conditions.
6. A method for pasteurizing salsa comprising the steps of: a) filling a microwavable container with salsa; b) sealing said filled container with a microwavable seal; and c) pasteurizing said sealed container and salsa by microwaving said sealed container in a microwave oven; wherein microwave radiation comprises at least one frequency of less than 2450 megahertz sufficient to penetrate to all volumes enclosed by said container.
7. The method of claim 6 wherein said container comprises a glass jar.
8. The method of claim 6 wherein said container comprises a height in excess of four inches.
9. The method of claim 8 wherein the total exposure time to the microwave heating for said sealed container is about four minutes.
10. The method of claim 6 wherein the sealed container during step c) is subjected to an external pressure at least equal to the internal pressure generated in the container by the microwave radiation.
11. The method of claim 10 wherein said external pressure is less than 26 psi.
13. A method for producing shelf-stable salsa comprising the steps of: a) mixing the salsa ingredients to form an admixture; b) filling a microwavable container with said admixture; c) sealing said container with a microwavable seal; and d) subjecting said sealed container to microwave radiation from an external source, wherein the microwave radiation is sufficient to pasteurize the admixture contained therein and wherein the microwave radiation comprises at least one frequency of less than 2450 megahertz sufficient to penetrate to all volumes of said admixture.
14. The method of claim 13 wherein said container comprises a glass jar.
15. The method of claim 13 wherein said container comprises a height in excess of four inches.
16. The method of claim 13 wherein the sealed container during step d) is subjected to an external pressure at least equal to the internal pressure generated in the container by said microwave radiation.
17. The method of claim 16 wherein said external pressure is less than 26 psi.
18. The method of claim 16 further comprising the steps of: e) cooling said container in a cooling tunnel under gradually decreasing external pressure to ambient conditions.
PCT/US2001/026056 2000-09-21 2001-08-21 Pasteurization of salsa with microwave heating WO2002024004A1 (en)

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RU2728230C2 (en) * 2018-11-01 2020-07-28 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дагестанский Государственный Технический Университет" (Дгту) Method for sterilization of hot tomato sauce

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