Measuring Sterilizing Values In Containers of Food Using Thermocouples and Biological Indicator Units 1, 2 .

Autor:	Pflug IJ; Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108 and the Green Giant Company, Le Sueur, Minnesota., Smith G; Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108 and the Green Giant Company, Le Sueur, Minnesota., Holcomb R; Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108 and the Green Giant Company, Le Sueur, Minnesota., Blanchett R; Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108 and the Green Giant Company, Le Sueur, Minnesota.
Jazyk:	angličtina
Zdroj:	Journal of food protection [J Food Prot] 1980 Feb; Vol. 43 (2), pp. 119-123.
DOI:	10.4315/0362-028X-43.2.119
Abstrakt:	Three series of experiments were carried out. Each experiment consisted of six or seven tests where four or five containers were fitted with thermocouples and five were fitted with biological indicator units (BIU). The sterilization value (F 0 ) delivered to cans of peas in brine was calculated from heat penetration data. The heat penetration data were analyzed for test-to-test reproducibility within each experimental series. Sterilization values for all tests were calculated from the BIU test results. The sterilizing values F 0 (PHY) determined from physical (PHY) heat penetration data were compared with sterilizing values F 0 (BIO) determined using the BIUs, both on the basis of accuracy and variability. The mean F 0 (PHY) - F 0 (BIO) was + 1.2 min. The mean coefficient of variation of the F 0 (PHY) was 0.03 and the F (BIO) was 0.06.
Databáze:	MEDLINE
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