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Thermal Processing

The document discusses the principles of thermal processing in food, focusing on commercial sterilization and the importance of the Survivor Curve and Thermal Death Rate Curve (TDRC) in determining the effectiveness of heat treatment on microorganisms. It explains key concepts such as D-value, Z-value, and F-value, which are essential for calculating the time and temperature required to achieve microbial reduction. Additionally, it highlights the significance of food constituents and packaging types in the thermal processing of foods to ensure safety, quality, and cost-effectiveness.

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Shantonu Roy
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12 views24 pages

Thermal Processing

The document discusses the principles of thermal processing in food, focusing on commercial sterilization and the importance of the Survivor Curve and Thermal Death Rate Curve (TDRC) in determining the effectiveness of heat treatment on microorganisms. It explains key concepts such as D-value, Z-value, and F-value, which are essential for calculating the time and temperature required to achieve microbial reduction. Additionally, it highlights the significance of food constituents and packaging types in the thermal processing of foods to ensure safety, quality, and cost-effectiveness.

Uploaded by

Shantonu Roy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Thermal Processing

of Foods
Commercial Sterilization

• Survivor Curve or Thermal Death Rate Curve (TDRC)


• (speed at which microorganisms are killed)
• If a given temperature kills 90% microbial population in the 1st minute
of heating,
• 90% of remaining population will be killed in the 2nd minute,
• 90% remaining in the 3rd….
Logo rhythmic order of death 10,000 start
1 log=90% or 10% survive 1,000 1D
If a food contains 10,000 mo,
100 2D
How many survivors will there be if
10 3D
A 3D process is applied?
1 4D
0.1 5D
10 4-3= 101= 10
Do the math….
• How would you find the number of survivors after an application of a
3D thermal process to a food containing a starting microbial load of
1,000,000?

1. Death rate =90% per cycle/ log


• Would the answer be….. 2. Each log survival = 10% or x .10
A. 20,000 3. Math:
log 1= 100,000 (90% survive)
B. 5,000 log 2= 10,000 (90% survive)
C. 1,000 log 3= 1,000 (90% survive)
D. 100
E. 10
Commercial Sterilization (CS)
• Survivor Curve or Thermal Death Rate Curves (TDRC)

• D-Value (decimal/ chemical reduction time)


• Time in minutes at a particular temperature (oC or oF) required to kill 90% of
microbial population
• The more microbial load (microbes present) then the more logs (time) will be needed
to reduce the number

• D-value = decimal reduction time


Thermal Death Curve
• Used to determine cooking time and temperature needed to kill a
specific microorganism

• The lower the temperature the greater the exposure time needed to
kill

• * Not necessarily sterile, but kills 90% of the population of specific


microbe
Why is this important?????
What do these charts tell you?
Survivor curve (TDRC)
One
log
cycle
Thermophilic spores
Population

C. Botulism spores

Vegetative state
Determine the thermal process required for different
microorganisms of concern based on:

• Thermal Death Time Curves (TDTC)


• Times required for destruction of microbe under specific conditions at
different temperatures

• Z-value (oC or oF) and F- value (minutes)


Z- value
• In the real world we don’t have instantaneous heat to 240oF
• Product may already be “ cooked “ at 220o F
• Z-value allows comparison of heating processes at different
temperatures
• D-value= time needed at a constant temperature to kill 90% of
microorganism population

• Z-value= resistance of a microorganism to different temperatures


• The temperature change causes the 1 log cycle change in the Dvalue
• (it takes time for the change to happen)

• F-value = minutes required to kill microorganisms at a certain


temperature
Heating time in
“D-value”

minutes
F-value
temperature

If it takes an increase of 20oF for the D-value to change 1 log (90% death),
then D-value slope =20oF
Now what do these charts tell you?
How can we determine if
C.botulinum spores have been
destroyed?
• 1. inoculated pack studies
• Clostidium sporogens PA3679
• Spoilage causing microorganisms (anaerobic, spores)
• More heat resistant than spores of C. botulinum

• 2. Margin of safety (MS)


Margin of Safety (MS)
• MINIMIZE possibility of viable C. botulinum spores

• 1. Low acid foods – use a 12D thermal process (MS)


• 12D = 12 log cycle reduction= can kill 1012 (1 trillion) Microorganisms
• No food exists that has 1012 spores
• Large margin of safety ( usually large # of microbes< 1012 )
• How much time required for the thermal process?
• Depends on the D value decreases as temperature increases
Margin of safety
• 2. acid foods- use a 5D thermal process/ or 3D
• C. botulinum will NOT grow in acid foods ( pH below 4.6)
Other factors that need to be
controlled:
(related to the FOOD constituents)
• Mechanism of heat transfer

• Consistency of the food ( solid, vicious liquid, a combination)


• Cold point- last area to heat in container

• Chemical composition of the food (eg. Fat, protein, …)


• Can act as insulators
Type of heat transfer
(related to the Food constituents)
Combination
Like corn, beans
and peas
Solid foods
Non-vicous liquids
Like canned
Like broth or milk
tuna a salmon

Conduction heating – Convection heating–


transfer from molecule transfer from fluid motion.
to molecule in straight lines Fluid heats along walls and rises
….. Effect of food constituents
• Sugars, starches, fats and proteins can protect spores & vegetable
cells from the killing effect of heat
• D194 for salmonella in chocolate milk = 78 min
• (90% of salmonella)
• Chocolate milk has other ingredients
• D194 for salmonella in regular milk = 0.00008 min
• Also effect the heat transfer mechanism
• Other constituents may decrease the resistance of microorganisms to
thermal processes.
• Eg.) acids, spices, some antimicrobial components
Types of packaging for thermally
processed foods
• Cans (2-3 piece)
• Retort(able) pouches
• Tetrapak
• Glass jars or bottles
• Plastic
Commercial processing concerns:
• Safety- destroy harmful bacteria
• Quality- destroy organisms and maintain quality
• Cost- packaging,equipment and energy use, shelf life, shipping

•-
Heating food before or after pkg
• Either enclosed or conveyor belts

• Retort- huge pressure canners Pressure sealed to hold canned foods


• Still retorts- Like home pressure canners, limited temp 250oF
• Agitating retorts- gentle agitation
Retortable pouch
3 layers ( laminate)
A. mylar or polypropylene
outside surface
B. aluminum –
barrier to gases and water vapor; Hermatic container
C. polypropylene-
in contact with the food;
inert (prevent contact of food with aluminum)
heat resistant surface

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