The temperature dependence of the lethal rate in sterilization calculations

Abstract

Two common methods of calculating thermal sterilization times are compared and shown to give significantly different results for Clostridium botulinum at 140°C.

Development of a process for shelf stable dairy dessert dalia and its physico-chemical properties

“…For purely convective packs, there is little or no lag period (i.e. the come-up time is very short); hence, PID and ID coincide, so that j h is equal to 1.0 (Jones, 1968). However, in actual practice, there is always some gap in time period before a product could reach the retort temperature, leading to differences in come-up time depending on the composition, size etc.…”

Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion

“…Heating lag factor (Jh) that is close to or above1.0 and cooling lag factor (Jc) less than 1.0 is an indication of faster heat penetration and this is evident in steam–air with Jh 0.88 compared to 0.56 of water immersion. Heating lag factor (Jh) in both methods were less than 1.0 with minimal lag period (i.e., the come up time is very short); therefore, PID and ID overlap, so that Jh is equal to 1.0 (Jones, ). Higher values of Jh of 1.44 were observed in retort pouch‐processed prawn kruma and 1.0 for can‐processed prawn kruma, respectively (Mohan et al., ).…”