Thermal Processing o Food - Tiselab

Thermal Processing of FoodPage 1 Safefood 360, Inc. 2014 Part of Our Professional Whitepapers SeriesThe use of high tempera-tures to preserve and ensure the safety of f ood is based on the effect of microbial destruction. Thermal pro-cessing is one of the most widely used unit operations employed in the food indus-try and is frequently deter-mined as a Critical Control Point (CCP). This whitepaper covers the main science be-hind the unit operation and should be used to underpin the development and design of Thermal Processing Blanching and enzyme Methods of Testing of the effectiveness of Purpose of Method for Canned Conditions affecting the growth Micro-organisms in retorted Microbial spoilage of canned Sterilisation process and Containers for thermally treated Cleaning of containers prior to Seaming of Death rate curve (D value) Thermal death time (TDT) Some factors affecting heat Design of heat sterilization Th

important. The extent of heat treatment required is determined by the D value (Decimal reduction time or time to reduce numbers by a factor of 10 or 90% of the initial load) of most heat resistant enzyme or micro-organism which may be present. In terms of checking the effectiveness of the process, alkaline phosphatase is a

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