Sterilization, Pasteurization and Cooking Criteria

Part of the Food Engineering Series book series (FSES)

The need for a criterion against which to judge the efficacy of a process is paramount in thermal processing technology. First it is necessary to decide on a target organism, which in the case of sterilization is usually Clostridium botulinum, with a z-value of 10°C, and then it is necessary to know the temperature history to which the package has been submitted or the temperature distribution obtained at the point of slowest heating in the food product during the process.


Reference Temperature Microwave Heating Target Attribute Clostridium Botulinum Microbial Inactivation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2007

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