Cooking sterilization

Hayashi, R. Possibility of high pressure technology for cooking, sterilization, processing and storage of foods. Shokuhin to Kaihatau (Food Development) 1987, 22, 55-62. 

In the grain fermentation process, 8 to 10 percent corn mashes were fermented (corn contains 70-72% starch on a dry basis). Fermentation yields were on the order of 29 to 32 grams mixed solvent per 100 grams starch used, with a solvent ratio of approximately 60-30-10 (butanol-acetone-ethanol, respectively). The organisms possessed good diastatic activity, so malting was not required. The cooked sterile cornmeal suspension was aseptically transferred to sterile fermentors, inoculated, and incubated for about 65 hours at 37°C, after which the solvents were recovered by distillation. The aqueous residue (slop or stillage) was concentrated in multiple-effect evaporators and drum-dried for use in animal and poultry feeds. 

Microwaves are used for processes of drying, cooking, sterilization, pasteurization, tempering (thawing) and blanching. 

The most widely used sterilization method ia the food industry is moist heat. The heat is usually suppHed by high pressure steam, but because most foods already contain moisture the role of steam is to heat the food to the required temperature. The cooking and sterilization processes can frequendy be combined into one. The food may be sealed into impervious containers of glass, metal, or plastic film and undergo terminal sterilization, or it may be presterilized in batches or in a continuous operation and then filled into a presterilized container. The latter process is called sterile filling. 

There are four types of food sterilization processes terminal sterilization in prefiUed containers in a batchwise process terminal sterilization in prefiUed containers of appropriate design heated to the required temperatures in a continuous process aseptic filling foUowing batchwise cooking in an appropriate retort and aseptic filling in a continuous cooking system equipped with appropriate valves to aUow the necessary pressures for attainment of the required sterilization temperatures. 

Therrtial Sterilization of Pouches of Beef. Methodology for food thermoprocessing in cylindrical metal containers assured food sterility in flexible packages. Beef slices (1.25 cm thick) were steam cooked to an internal temperature of 72°C and vacuum sealed in pouches to give a fill of 120 g. These pouches of beef were processed in a standard retort with complete water circulation and a superimposed air pressure of 1.7 X 105 Pa. The retort schedule—a 40-minute cook at 118°C plus come-up time followed by a 30-minute cooling time—achieved a F0 (lethality value) of 6. 

An evaluation of the composition of the cooking juices, as presented in Table IV, demonstrates, by difference, that fat is retained to a greater extent by the soy concentrate meat product than by the soy flour meat product or the ground beef. The meat product containing soy flour lost more fat during cooking than did the all-beef (Table IV). Similar results were reported by Anderson and Lind ( ). When soy protein concentrates are used in canned meat products like chili, the fat islands within the chopped meat products and the fat cap are eliminated (10). When 4% soy concentrate was added to a minced pork product, cook out of fat and moisture was reduced 31% for pasteurized product and 34% for sterilized product. 

Hot packing or sterilization of pre-cooked dishes, marmalades, jams... 

Autoclave. A vessel used for heating, cooking, or sterilizing by exposure to superheated steam under pressure. 

Collection of biological, synthetic organic, and pathogenic waste for incineration or disposal by separate means such as steam cooking and sterilization of pathogenic wastes. 

Casein is low in sulphur (0.8%) while the whey proteins are relatively rich (1.7%). Differences in sulphur content become more apparent if one considers the levels of individual sulphur-containing amino acids. The sulphur of casein is present mainly in methionine, with low concentrations of cysteine and cystine in fact the principal caseins contain only methionine. The whey proteins contain significant amounts of both cysteine and cystine in addition to methionine and these amino acids are responsible, in part, for many of the changes which occur in milk on heating, e.g. cooked flavour, increased rennet coagulation time (due to interaction between /Mactoglobulin and K-casein) and improved heat stability of milk pre-heated prior to sterilization. 

The quick or competitive procedure for making sweet table wines depends on sweetening a dry table wine with a very sweet blending wine or with sugar or grape concentrate and some procedure of sterilization which ensures that no viable yeast cells are present in the closed bottle. The simplest is pasteurization of the blend after it has been bottled. This technique, however, is not favored as it tends to give the wine a cooked aroma and taste. 

Sucralose is extremely stable in the dry form (4 years at 20°C) and at a broad pH range. It withstands high temperatures, which makes it well suited for use in pasteurized, sterilized, cooked, and baked foods. However, under extreme conditions of pH, temperature, and time, sucralose can be hydrolyzed, producing 4-chloro-deoxy-D-galactose and l,6-dideoxy-l,6-dichloro-D-fructose or degraded with elimination of hydrogen chloride in basic medium (2,9,58,86,87). 

Kessopoulou, E., Powers, H.J., Sharma, K.K., Pearson, M.J., Russell, J.M., Cooke, I.D., and Barratt, C.L. 1995. A double-blind randomized placebo cross-over controlled trial using the antioxidant vitamin E to treat reactive oxygen species associated male infertility. Fertil. Steril. 

M8. Michael, A. E., Gregory, L., Piercy, E. C., Walker, S. M., Shaw, R. W., and Cooke, B. A., Ovarian 11 beta-hydroxysteroid dehydrogenase activity is inversely related to the outcome of in vitro fertilization-embryo transfer treatment cycles. Fertil. Steril. 64,590-598 (1995). 

Cook AP, MacLeod TM, Appleton JD, Fell AF. HPLC studies on the degradation profiles of glucose 5% solutions subjected to heat sterilization in a microprocessor-controlled autoclave. J CUn Pharm Therap 1989 14 189-195. 

Streptomycin was inactivated by reducing and oxidizing agents. The bacteriostatic-activity of this antibiotic for Escherichia coli was reduced in the presence of cysteine, sodium thioglycolate, stannous chloride, sodium bisulfite, sodium hydrosulfide, sodium formate and sodium thiosulfate. Cysteine was the most active. Denkelwater, Cook and Tishler found that the cysteine inactivation of streptomycin could be reversed by iodine presumably cystine was formed during this process. Rake and Donovick inactivated streptomycin with semi-carbazide hydrochloride in order to test the sterility of concentrated streptomycin solutions. The inactivation of streptomycin by compounds containing sulfhydryl groups has been discussed by Cavallito. ... 

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