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Measuring Sterilizing Values In Containers of Food Using Thermocouples and Biological Indicator Units 1, 2
I J Pflug1, G Smith1, R Holcomb1
1Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108 and the Green Giant Company, Le Sueur, Minnesota.
Abstract:
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 (F0) 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 F0 (PHY) determined from physical (PHY) heat penetration data were compared with sterilizing values F0 (BIO) determined using the BIUs, both on the basis of accuracy and variability. The mean F0 (PHY) - F0 (BIO) was + 1.2 min. The mean coefficient of variation of the F0 (PHY) was 0.03 and the F (BIO) was 0.06.
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