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An introduction to commercial sterility

present, D-value. Some other factors, e.g. the composition, viscosity, uni-formity and 10pH of the liquid food product, will also affect the sterilization efficiency.For typical UHT pro-cessing equipment it can be 0assumed that an average of 9 – 10 decimal reductions can be achieved with bac-terial spores growing at ambient temperatures.

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CANDIDATE PLAYBOOK - Tetra Pak

www.tetrapak.com

Action steps: • Learn about our past on About Tetra Pak > History on tetrapak.com. We have some great videos, old and new, and all of them tell a story. • Think about what the words Dynamic, Capable and Productive mean to you. • Read the news section on our website and follow us on twitter. • If in doubt ‘Google’! NEXT PAGE >

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Juice pasteurization – Can we do better? - Tetra Pak

www.tetrapak.com

2 Buffert solution, pH 4.5, 1982 3 Orange juice, pH 3.8, 1997 The results confirm the theoretical calculations based on killing data found in the literature and show it is possible to reduce the heat treatment of juice to 80°C with a 15 second hold-ing time. Verification of commercial sterility in a commercial plant

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