Abstract
Methods are described for determining several parameters needed for thermal process design. Bacterial destruction parameters D and z can be obtained with a computer-controlled reactor. Required F values for acid products are based on the ability of the acid to prevent Clostridium botulinum growth below pH 4.6; however, under strict anaerobic conditions, C. botulinum can produce toxin at pH 3.7. For particulate foods, liquid crystals can be used as temperature sensors on particle surfaces to facilitate calculation of liquid/particle heat transfer coefficients.
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© 1989 Kluwer Academic Publishers
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Merson, R.L. (1989). Heat Penetration and Bacteriological Properties of Foods for Heat Sterilization Process Design. In: Singh, R.P., Medina, A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series, vol 168. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2370-6_4
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DOI: https://doi.org/10.1007/978-94-009-2370-6_4
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-7567-1
Online ISBN: 978-94-009-2370-6
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