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Related Experiment Videos

Sterilization safety and quality retention.

K H Mohr1, U Kirschstein

  • 1Engineering College of Koethen, Department of Food Technology, GDR.

Die Nahrung
|January 1, 1988
PubMed
Summary

This study presents a quick calculation method to determine optimal sterilization conditions for packaged foods, balancing microbial safety with maximum quality retention for both conduction and convection heating methods.

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Area of Science:

  • Food science and technology
  • Microbiology
  • Process engineering

Background:

  • Sterilization is crucial for food safety and shelf-life extension.
  • Optimizing sterilization balances microbial inactivation with minimal impact on food quality.
  • Conduction and convection heating are common methods in food processing.

Purpose of the Study:

  • To demonstrate a method for calculating optimal sterilization parameters.
  • To achieve maximum quality retention in packaged foods during sterilization.
  • To apply the method to both conduction and convection heating processes.

Main Methods:

  • A calculation-based approach to determine sterilization parameters.
  • Focus on optimizing process parameters for quality retention.
  • Application to conduction and convection heating scenarios.

Main Results:

  • A demonstrated method for calculating optimal sterilization conditions.
  • The method yields parameters for maximum quality retention.
  • The calculation is simple and requires minimal time.

Conclusions:

  • An efficient method for determining sterilization conditions is available.
  • This method supports the production of safe, high-quality sterilized packaged foods.
  • The approach is applicable to common industrial heating methods.

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