Thermal Validation of Sterilization Processes and Pasteurization
Do you want to validate critical processes such as sterilization or pasteurization? With our encapsulated stainless steel data loggers, you can validate sterilization and manufacturing processes such as pasteurization and freeze-drying in the pharmaceutical or food industry with high precision and reliability.
Application areas of our validation loggers
- Steam sterilization (EN554, EN285) / validation of incubators and autoclave validation
- Sterilization with ethylene oxide (EtO sterilization)
- H2O2 Sterilization / Hydrogen Peroxide Sterilization
- Depyrogenation (depyrogenation, depyrogenation)
- Freeze Drying (Lyophilization)
- Freezer monitoring
- Heat sterilization / dry heat sterilization / conveyor oven
- Validation/revalidation of pharmaceutical & biological processes
- Stability testing of medicines and vaccines
- Pasteurization / pasteurization
- Food and beverage industry (HACCP)
- Thermocouple validator replacement
- and many more ...
Thermal validation without thermocouplesIs placing thermocouples becoming too cumbersome for your validation tasks? Do you have difficulties with the correct positioning of thermocouples in the chamber and vessels? Are you tired of the hassle of pre- and post-calibration of thermocouples?
If you answered "yes" to even one of these questions, our data logger systems offer you ideal validation solutions!
Choose between our two series of validation loggers
TecnosoftHighly precise, cost-effective solutions for the validation of sterilization, pasteurization and freeze-drying processes.
Comparison of Validation LoggersWhat are the key differences between our thermal validation solutions?
Ask, rather than search! The following table serves as a first orientation, but cannot replace an individual conversation – depending on the data logger, the values given vary – so you should definitely talk to us. Call now and talk to our team of experts about your individual problem.With only a few specific questions, we will be able to recommend a system that is suitable for your individual application.
Do it right now at +49 - (0)721 - 62 69 08 50
|Allows Real-time Measurements|
|Recording interval||from 1 second||from 1 second|
|GxP, FDA 21CFR11 compliant|
Measuring ranges and accuracy(Data may differ depending on logger model)
|Max temperature ranges||-40 °C to +250 °C||-80 °C to +140 °C|
|Max temperature ranges with insulating container||-40 °C to +300 °C||-40 °C to +400 °C|
|Max Temperature Accuracy||up to ±0.05 °C||up to ± 0.1 °C|
|Max. Pressure||0 to 5 bar||0 to 10 bar|
|Max Accuracy Pressure||± 0.015 bar||± 0.02 bar|
|Humidity Range||0% to 90% RH (non-condensing)||0% to 100% RH (non-condensing)|
|Accuracy Humidity||± 1.8 %RH (10 % to 80 % RH)
± 4 %RH (80 % to 90 % RH)
at 23 °C ± 10 °C
between +25 °C and +55 °C
(±5 %RH in EtO)
Other specifications(Specifications may differ depending on logger model)
|ATEX (Hazardous Rating)|
|Battery interchangeable by the user|
Case studies and application reports of our validation loggers
Validation of pasteurization processes
The company Xolutions GmbH, at home in the beverage and plastics technology, uses the MPIII data loggers of the DataTrace series for the exact determination of temperature and pressure curves inside beverage cans. These measurements are essential to simulate the temperature curves of pasteurizers (tunnel pasteurizer) in the beverage industry on a laboratory scale, thus providing valuable insights to developers and optimizing the process of pasteurization of beverage cans.
Go to the application report
Validation of sterilization processes in real time
Real-time validation using wireless autoclave loggers eliminates thermocouples in high-volume industrial sterilization of parenterals (infusion bag monitoring, plasma bag monitoring, pouch monitoring) Mesa Laboratories, Inc, has indeed found a completely wireless solution that eliminates the use of thermocouples in autoclave validation. How to successfully send an uninterrupted radio signal from a cascading waterfall autoclave during sterilization of infusion bags (pouches, pouch bags) or canned foods?
Go to the application report
What is meant by pasteurization and sterilization of food?
What distinguishes pasteurization from sterilization and how exactly do these methods work? When is which method used?
Pasteurization and sterilization are processes in which certain foods are heated to break down their bacterial load. Sterilization almost completely eliminates bacterial colonization, while pasteurization merely reduces it.
Historical background: the secret of food preservation
In the past, food preservation was a real adventure. Various tricks were invented to preserve meat, fruit, vegetables and other foods, but they were only empirical systems based on direct experience and did not always produce the desired results. Why food spoils was a mystery until the 19th century, when the secret was finally revealed.
French chemist Louis Pasteur made 3 very important discoveries after years of research and experimentation:
- Microorganisms are the main cause of food spoilage.
- High temperatures kill microorganisms.
- Microorganisms always develop from other microorganisms.
These findings have been confirmed in practice:
- Foods exposed to an intense heat source contain fewer microorganism.
- The fewer microorganisms present, the longer the food will keep and the safer it will be.
- Microorganisms can no longer form once they have been completely removed from a food product.
Today's sterilization and pasteurization processes are derived from these discoveries.
This is the most effective process when aiming to completely kill bacteria in food.
The food is exposed to a temperature of over 100 °C. This temperature, which is higher than the boiling point of water, is lethal to the vast majority of living organisms. It is therefore sufficient to eliminate almost the entire bacterial load of a product.
After sterilization, food is almost completely free of bacteria, so it can be stored for years at the storage temperature and conditions specified by the manufacturer. The downside is that many of the flavors and nutrients contained in food are temperature sensitive. This means that they cannot tolerate this heat and therefore spoil. As a result, sterilized foods may change their flavor and be less nutritious than fresh produce.
During sterilization, a certain value of F, F0, is defined, which indicates the duration of the sterilization process at 121.11 °C.
Examples of sterilized foodOn the shelves of supermarkets you can find a whole range of shelf-stable (sterilized) food, including:
- Canned food
- Canned tuna
- Tomato paste
- Canned vegetables
Explanation: Pasteurization processes
In this process, food is exposed to a heat that is usually below 100 °C. The food is then dried. At these temperatures, the bacterial flora is partially destroyed but not completely killed. Furthermore, the food does not lose its flavor quality and retains its nutritional properties.
The pasteurization process is divided in turn into:
- Low pasteurization: Food is exposed to temperatures of 60-75 °C for a longer period of time (e.g. 30 minutes).
- High pasteurization: food is exposed to temperatures of 75-100 °C for a shorter time.
Since the bacterial flora is still present, the shelf life of pasteurized products is of course relatively limited. However, the storage time is still longer than that of the fresh product.
Pasteurization is often used not only to improve preservation, but also to eliminate certain types of bacteria that are hazardous to health, thus making the product safer. This is the case with milk and eggs, which are pasteurized to eliminate heat-sensitive enzymes and pathogens.
For sugary foods such as honey or beer, pasteurization aims to kill the bacteria responsible for fermentation. Unlike sterilized products, which can be stored at room-like temperatures, many pasteurized products keep best at low temperatures, such as in the refrigerator. In this way, excessive development of the bacterial flora still present is avoided.
Pasteurization is calculated in PU (pasteurization units). One pasteurization unit is defined as 1 minute during which the product is exposed to a temperature of 60 °C.
Examples of pasteurized products:
The following foods are pasteurized:
- Cream cheese
- Basic materials for ice cream
- Canned food
- Fresh pasta
So pasteurization is also applied to solid foods. In addition, not all of them should be stored in the refrigerator.