Hi all.
I'm looking for resources to establish or better understand carbonation thresholds for tunnel pasteurization.
A number of my co-manufacturing sites run tunnel pasteurization but they offer conflicting information on the upper limits of product carbonation. Obviously not all equipment and tunnel programs are the same so I do expect differences. What I've been hearing from them is a reductive 'If you want x PU target that means y carbonation upper limit', and yet all their empirical data conflicts with other co-mfr so there must be more to this.
The context is canned non-alc fruited seltzers, with a normal carbonation spec of 2.8-3.2vol when stabilized without pasteurization. For tunnel pasteurization the requested change to the in-package carbonation upper limit from co-mfr has ranged from 2.4 to 2.8vol to achieve 50 PUs.
I've not been able to find resources to elaborate on the carbonation limits of tunnel pasteurization, only that it needs to be 'low'. One resource teased that it was a'simple calculation' but offered no elaboration.
Any informed input would be appreciated. Thank you!
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Charles Black
Director of Regional Operations
Cann & Botl
Cranston RI
(508) 439-0008
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