How to calculate least sterilization value for acidified product?
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.
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.
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
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 -
thermal processing acidified foods.pdf 283.96KB 125 downloads
but i want F0 when PH product = 6 :smile:
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 ?
An acidified food with pH 3.8, how much P0 is required
I had this resource recommended by a consultant friend. I haven't had direct exposure to the premium data sets, but you might find the information you need here.