D value and Z value for Salmonella in Chili

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 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 -

 black pepper.PNG   58.99KB   3 downloads

 thermal inactivation Salmonella spp in black pepper.pdf   8.7MB   27 downloads

Hi Yongki,

 

Nearest I could find was ground black pepper -

black pepper.PNG

 

thermal inactivation Salmonella spp in black pepper.pdf

Thank you Mr. charles

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