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D value and Z value for Salmonella in Chili

Continous Thermal Pasteurization

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Yongki

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Posted 06 September 2021 - 03:55 AM

Hi all,

I have a problem to determine appropriate time for holding tube & flow rate in chili pasteurization.

1. is there advice to determine them?
2. Does anyone know temperature reference, D value and Z value for Salmonella spp (Object to be killed)?
3. is there  other validation method in pasteurization?

Thank you for your time



Charles.C

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Posted 06 September 2021 - 04:18 PM

Hi all,

I have a problem to determine appropriate time for holding tube & flow rate in chili pasteurization.

1. is there advice to determine them?
2. Does anyone know temperature reference, D value and Z value for Salmonella spp (Object to be killed)?
3. is there  other validation method in pasteurization?

Thank you for your time

 

Hi Yongki,

 

Nearest I could find was ground black pepper -

Attached File  black pepper.PNG   58.99KB   2 downloads

 

Attached File  thermal inactivation Salmonella spp in black pepper.pdf   8.7MB   17 downloads


Kind Regards,

 

Charles.C


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Yongki

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Posted 07 September 2021 - 03:13 AM

Hi Yongki,

 

Nearest I could find was ground black pepper -

attachicon.gif black pepper.PNG

 

attachicon.gif thermal inactivation Salmonella spp in black pepper.pdf

Thank you Mr. charles



moskito

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Posted 26 September 2021 - 11:58 AM

Hi Yongki,

 

one additional remark: from my own experience (paprika powder) you have to take special attention to the statistical sampling procedure while examining such data.

 

Rgds

moskito







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