Jump to content

  • Quick Navigation
Photo
- - - - -

How to calculate least sterilization value for acidified product?


  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic

shruti

    Grade - Active

  • IFSQN Active
  • 5 posts
  • 3 thanks
1
Neutral

  • India
    India

Posted 21 February 2014 - 05:40 AM

Hi,

     I am Sunil. I am quit confuse to estimate F0 value for acidified foods. What is the referance temperature for acidified food, and how calculate the least sterilization value.



SUSHIL

    Grade - MIFSQN

  • IFSQN Member
  • 162 posts
  • 219 thanks
17
Good

  • India
    India

Posted 21 February 2014 - 10:49 AM

Hello Sunil,

         what type of acidified foods are you referring to.Acidified foods below Ph 4.5 are prone to be spoiled by yeasts and molds.

how ever some are cold filled as Hot-sauce,Mayonnaise,pickles etc and some are hot filled like tomato-ketchup and fruit beverages.Hence depends on the type of foods.



swanswal

    Grade - AIFSQN

  • IFSQN Associate
  • 38 posts
  • 7 thanks
3
Neutral

  • Australia
    Australia
  • Gender:Male
  • Interests:Infinite Improbability Drives

Posted 27 February 2014 - 03:49 AM

Need to know details of your thermal process.  Basically how hot does the product get, and for how long.

 

As a starting point, you will get 1 Fo value for every minute the product is kept at 121 deg C.  Fo generation drops exponentially with temps lower than that.

 

BTW, Fo generation is independent of pH.  If you kept product at 121 deg C for 1 minute, you get an Fo of 1, whether the pH is 2 or 12.  Kill effectiveness however will change.

 

Regards



Housana

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • Finland
    Finland

Posted 01 August 2015 - 06:28 PM

I need olso know how culculate least sterilization value for some product Eaxm : cucumber pickle



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,985 posts
  • 5285 thanks
1,256
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 02 August 2015 - 07:36 PM

I need olso know how culculate least sterilization value for some product Eaxm : cucumber pickle

 

Hi Housana,

 

Thanks for yr query and Welcome to the Forum ! :welcome:

 

This attachment may be of assistance -

 

Attached File  thermal processing acidified foods.pdf   283.96KB   101 downloads


Kind Regards,

 

Charles.C


Thanked by 1 Member:

Housana

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • Finland
    Finland

Posted 03 August 2015 - 07:45 PM

but i want F0 when PH product  = 6 :smile:



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,985 posts
  • 5285 thanks
1,256
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 03 August 2015 - 08:50 PM

but i want F0 when PH product  = 6 :smile:

 

Bad Luck, that makes it Low Acid.  :smile: (see the thread title)

 

So what is yr Process and target microbe ?


Kind Regards,

 

Charles.C





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users