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An introduction to commercial sterility
A certain number will be killed within a given unit 1of time as shown in the table here. The principle 1behind the killing process is independent of the sterilization temperature. When the number of surviving spores is plotted against their logarithmic reduction, we obtain a straight line as shown in Figure 1. This straight line is commonly
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Juice pasteurization – Can we do better? - Tetra Pak
www.tetrapak.com2 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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www.tetrapak.comAction 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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