2009 Therm Proc Practice Qs - for a particular food? What...

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FS 2000 / NS 3450 Study questions on Thermal Processing (Prelim 2, 2009) Define the following terms: D-value Lethality Unit What is the difference between a Thermal Death Rate plot and a Thermal Death Time plot? A strain of pathogenic Salmonella has a D 245(F) of 2.5 and a D 235(F) of 6.6. Calculate the time required for a 7-D process at each of these two temperatures 245 F: 235 F: If the D 250 for the above organism decreases by 0.5 minutes for each unit (-1.0) decrease in pH, calculate the time required for a 12-D (250 C) process at pH 5.0. What two sets of data are needed in order to design an adequate thermal process
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Unformatted text preview: for a particular food? What parameters influence how much heat a product requires for adequate commercial sterilization? What is the intent of pasteurization? Use the data at the right to answer the questions below Calculate the total lethality (L) of a thermal process that consists of the following (see table), using PA-3679 as the indicator organism. Temperature Time (min) 220 2 230 4 240 8 242 9 245 10 immediate cooling If the product were canned garbanzo beans (pH 6.7), would this represent a legal thermal process? Temperature (F) D-value (min)...
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2009 Therm Proc Practice Qs - for a particular food? What...

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