Validation Guidelines for a Jerky Pasteurization Process in a Low-Cost Dehydrator
Timothy J. Bowser*, Paul R. Weckler
Identifiers and Pagination:Year: 2008
First Page: 43
Last Page: 48
Publisher Id: TOFSJ-2-43
Article History:Received Date: 21/4/2008
Revision Received Date: 29/4/2008
Acceptance Date: 30/4/2008
Electronic publication date: 12/6/2008
Collection year: 2008
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Validation of a simple and inexpensive dehydration system used to achieve required lethality levels in jerky products is described. Factors influencing the dehydration process were investigated. Steps in the process can be used as validation guidelines for similar systems. Temperature variations within the drying chamber were reduced by improving air circulation and tuning the ventilation system with regard to fan speed, fan blade clearance and air flow path. The mechanical complexity of the system was simplified by replacing multiple, high-speed fans with a single, low-speed, highvolume fan. Wet-bulb temperature in the dehydration chamber was compared to the internal temperature of 6 mm thick marinated beef jerky slices during the pasteurization process. There was no significant difference between the dehydrator wet-bulb temperature and the product internal temperature after the wet-bulb temperature reached 60 C. Wet-bulb temperature can be used as an effective critical control point (CCP) for product pasteurization for specific cases when verified with field trials.