Heat Treatment

Cans or glass jars are subjected to heat treatment to sterilize or pasteurize their contents. It can be done in batches or by continuous retorting. Cans are heated at a time-temperature condition in vapor or hot water. Pasteurization of pickled jalapeno peppers destroys microorganisms resistant to high acetic acid concentrations, able to promote product alteration. Heat treatment also inhibits vegetable or microbial enzymes (17). Heat treatment of 93.3°C and 10 min are recommended for acid pickles (pH 4.3 to 4.5). However, a time-temperature process depends on the type of container, the volume, and the heat processing equipment.

Figure 5 Vapor tunnel or exhauster.

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