In sterilisation with moist heat, temperatures generally range from 110 to 120°C with sterilisation times being from 20 - 40 minutes . For example, canned foods are sterilised in an autoclave at about 121˚C for 20 min. Higher temperatures and shorter times may have similar effects (e.g., 134˚C for 3 min.).
2 дек. 2016 г.
25 окт. 2024 г. · Sterilization requires heating to temperatures greater than 100 °C (212 °F). However, C. botulinum is not viable in acidic foods that have a pH less than 4.6. |
Temperature increase is proportional to the pressure. The temperature of material increases by 2.4 °C per 100 MPa; thus, the lethal effect on microorganisms is ... |
In the case of Clostridium temperatures of up to 121°C are needed to kill the spores within a relatively short time. These sterilization temperatures are needed ... |
I. The product must be heated at 110-125 degrees Celsius. II. After this, the product requires a few minutes to equilibrate, since the surface ... |
Food sterilization temperature ranges from 115 to 127 °C, depending on the type of food. This is high enough to ensure the complete annihilation of any common ... |
To completely eliminate it, an inner temperature of 250 ºF (121.1 ºC) during more than 3 minutes or an equivalent heating treatment is required. Moreover, it ... Precautions and risks to... · Considerations during food... |
Because of the resistance of certain bacterial spores to heat, this frequently means a treatment of at least 121° C (250° F) of wet heat for 15 minutes or its ... |
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