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How to calculate least sterilization value for acidified product?


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#1 shruti

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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.



#2 SUSHIL

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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.



#3 swanswal

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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



#4 Housana

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Posted 01 August 2015 - 06:28 PM

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



#5 Charles.C

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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   95 downloads


Kind Regards,

 

Charles.C


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#6 Housana

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Posted 03 August 2015 - 07:45 PM

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



#7 Charles.C

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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





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