Thermal processing - Thermal processing Ebook

Thermal processing Ebook

Printed From: Dairy Science and Food Technology
Category: Thermal processing
Forum Name: Thermal processing
Forum Description: Effects of heat on food, enzymes and microorganisms
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=282
Printed Date: 11 Dec 2023 at 6:38am
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com

Topic: Thermal processing Ebook

Posted By: Admin
Subject: Thermal processing Ebook
Date Posted: 20 Sep 2011 at 12:09am

Following requests for advice on the processing conditions required to produce commercially sterile acid foods an Ebook can now be downloaded at http://www.dairyscience.info/index.php/thermal-processing.html - http://www.dairyscience.info/index.php/thermal-processing.html .

The purpose of this booklet is to:

1) Identify potential spoilage organisms of acidic foods
2) Discuss the decimal reduction times and Z-values of the major spoilage organisms of acid foods
3) List F or P values and reference temperatures for ensuring the production of commercially sterile acid foods
4) Explain how to calculate F values and the number of log reductions of spoilage organisms following processing
5) Explain the importance of measuring pH over the shelf life of acidified products
6) Provide a summary insight to some causes of spoilage of acidic foods and their control

7) Provide access to key literature concerning the manufacture and control of acid foods.
The booklet can be used on an IPhone or Android device that can view PDF files.

This booklet combined with the F calculators on this site will enable students to calculate the number of log reductions of spoilage organisms following thermal processing and is available as an immediate download.

Replies:

Posted By: Guests
Date Posted: 22 Jan 2019 at 9:42am

Dear Sir / Madam,

Can anyone help me to consult about thermo processing calculation ?

My product is drinking coconut milk. pH 6.2 - 6.8

UHT type : Direct UHT steam injection from Tetra Pak.

Holding time : 4 seconds, flowrate 8,000 liter / hour

Temperature treatment : 142.5

Are these parameters food safety ?

Thank a lot .

Posted By: Admin
Date Posted: 22 Jan 2019 at 5:13pm

If you enter the data, 4 seconds holding time and holding temperature 142.5C into the calculator at https://www.dairyscience.info/uht1.asp" rel="nofollow - https://www.dairyscience.info/uht1.asp you will note F0, B* and C* values of 9.2, 2.1 and 0.2 respectively.

You have not provided enough information to calculate Reynolds number so I do not know what type of product flow is occurring. Assuming a worst case situation, laminar flow, the F0, and B*values would be reduced by 50%. Unless you had very high spore loads the process would be predicted to be safe.