Development of a sterilisation regime for Cao Bang Mesona chinensis jelly products packaged in glass jars

Abstract

This study aimed to identify the microbial populations present in Mesona chinensis jelly products and thereby establish an appropriate sterilisation regime to extend product shelf life. The results identified Clostridium botulinum, the microorganism with the highest heat resistance, as the representative microorganism for establishing the sterilisation formula. In addition, the technical parameters required to calculate the sterilisation process were determined, including a thermal death value at 121°C of D₁₂₁=0.2 min and a corresponding thermal lethality time of 0.9 min. The heating time required for the cold spot to reach 121°C was 14 min for 500 ml jars and 9 min for 200 ml jars. The sterilisation schedule was established at 121°C for 15 min for 500 ml jars and 10 min for 200 ml jars. The results contribute to extending the shelf life and ensuring the quality of Mesona chinensis jelly products from Cao Bang packaged in glass jars during circulation and distribution.