Premium
Comparison of Sterilization Values from Heat Penetration and Spore Count Reduction in Agltating Retorts
Author(s) -
BERRY MAURICE R.,
BRADSHAW JOE G.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11160.x
Subject(s) - retort , sterilization (economics) , spore , chemistry , lag time , penetration (warfare) , d value , food science , lag , biology , botany , mathematics , organic chemistry , operations research , monetary economics , economics , foreign exchange market , biological system , foreign exchange , computer network , computer science
Sterilization values from heat penetration (F o ) and spore count reduction (IS) were simultaneously measured in 7% food starch heated in 300 × 404 cans in an agitating retort. Thermal inactivation of the spores of Bacillus stearothermophilus was characterized by a 4 min lag period, a D 121.1 of 2.5 min, and a z of 8.2C°. Differences between IS and F o were influenced by retort temperature, lag in inactivation, and z‐value, for F o values from 5 to 15. IS was generally higher than F o for retort temperatures above 121.1°C. F values using the z of 8.2°C compared favorably to IS (corrected for the inactivation lag period) for retort temperatures between 115.0° and 126.1°C.