Thermal processing
Food technologists producing acidic foods such as pickles and sauces often find it difficult to get information on the processing conditions required to obtain commercial sterility. Following experience of working with processors experiencing technical issues including spoilage problems and difficulties in exporting products I have produced a focussed and concise Ebook that:
1) Identifies the potential spoilage organisms of acidic foods
2) Discusses the decimal reduction times and Z-values of the major spoilage organisms of acid foods
3) Lists F or P values and reference temperatures for ensuring the production of commercially sterile acid foods
4) Explains how to calculate F values and the number of log reductions of spoilage organisms following processing
5) Explains the importance of measuring pH over the shelf life of acidified products
6) Provides a summary of the major causes of spoilage of acidic foods and their control
7) Lists literature concerning the manufacture and control of acid foods.
The booklet can also be used on an IPhone or Android device that can view PDF files.
This 16 page booklet contains 15 pages, 5 tables and 16 references (figure 1).
It is divided into the following sections:
Introduction
Microorganisms that are of significance in processing acidic foods and their resistance to heat
Sensitivity of spoilage organisms to pH and acids
Destruction of microorganisms by heat
Calculating the number of log reductions of a spoilage organism by a thermal process
Spoilage of acidified foods
Time–temperature recommendations for the heat treatment of acidic foods
Public health significance of spoilage in acidic foods
Monitoring changes in pH throughout product shelf life
Conclusions
Copyright and legal matters
Literature cited
Annex 1. Glossary of terms used.
Figure 1. Ebook
It is available as an immediate download following a donation of £19.99 (about $32 or 28 Euros) to the Diary Science and Food Technology website. Only make this donation if you understand that you are receiving an educational aid to help you understand the scientific and technological factors influencing the production of commercially sterile acid and acidified foods.
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£19.99 (about $32 or 28 Euros)
