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The two laws of Bigelow for Pasteurization


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#1 italianbruschi

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Posted 24 April 2013 - 07:13 PM

SOMEONE CA TALK ABOUT THE THE 2 LAW OF BIGELOW ABOUT PASTEURITATION



#2 Mendeljev

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Posted 25 April 2013 - 07:17 AM

Well the bigelow method consist of determing the lethality through measuring the temperature in your product with temperature sensors

The Pro's :
- one can immedialty use this data to calculate lethality for a given Tref and z-vlaue
- most accurate procedure for process evaluation

The contra's: Temperature errors produce direct errors in calculated lethality, so one needs to be sure about the correctness of all received data
- the result is specific for a set of conditions
- little predictive power

Most people work with the ball method where one is going to relate the retort program to the product heating properties.

That's all what i know about the Bigelow method


Edited by Mendeljev, 25 April 2013 - 07:23 AM.

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#3 Tony-C

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Posted 25 April 2013 - 06:00 PM

SOMEONE CA TALK ABOUT THE THE 2 LAW OF BIGELOW ABOUT PASTEURITATION


Such methods are usually used for high temperature processing such as the canning industry to calculate deactivation of spores. The target of reduction in canning is the 12-D (12 log) reduction of C. botulinum. Bigelows model was used for many years for the design of the thermal processes used by low-acid canned foods usually with a process around 121 C. The Thermal Death Time Method (TDTM) is based on Bigelow’s method. The Arrhenius model has been recommended for calculations over a broader range of temperature 100 - 150 C. Some more info here.

Pasteurisation is a much lower heat treatment with the requirement to kill pathogens by heating product to 71.7 C for 15 seconds or equivalent temperature/time combination.

Regards,

Tony

Edited by Tony-C, 25 April 2013 - 06:16 PM.





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