Sterilization temperature

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. 

Aseptic BPS machines are subject to steam-in-place sterilization following standard CIP cycles. The SIP cycles are routinely measured by thermocouples located in fixed positions along the product pathway. Validation of SIP cycles should be carried out to demonstrate that consistent sterilization temperatures are achieved throughout the equipment to prove that the system can be effectively sterilized. Validation should also identify suitable positions for routine use, or justify the fixed probe positions already in place. The SIP validation is generally carried out with the help of additional thermocouples and should include the use of biological indicators (appropriate for moist heat sterilization). Test locations should include areas which may be prone to air or condensate entrapment. An accurate engineering line drawing of the system to aid identification of suitable test locations and document test locations selected should be available. 

Services for water, air, clean and house steam, water return and drain S. Steam Traps, multiple stainless-steel 316L traps guarantee the sterilization temperature Is maintained In all process lines... 

Diaphragm Teflon (214S) + EPDM (325) (resistant to sterilization temperature)... 

Calibration of thermocouples should be carried out at two temperatures. One of these is an ice-point reference at 0.0°C. The other should be a hot point slightly higher than the expected sterilization temperature. Correction factors are applied at both temperatures and the response of... 

The intent of this study is to demonstrate the temperature uniformity and stability of the sterilizing medium throughout the sterilizer. Temperature distribution studies should be conducted on both empty and loaded chambers with maximum and minimum load configurations. Temperature uniformity may be influenced by the type, size, design, and installation of the sterilizer. The manufacturer of the vessel, based on the variables mentioned, should determine a satisfactory empty chamber temperature uniformity. 

Minimum and maximum sterilizer temperatures during peak dwell... 

The pressure prohle during the sterilization cycle should be monitored and compared with the theoretical pressure calculated from sterilization temperatures. 

Vial-filling machine parts and filtration assembly steam sterilization temperature = °C, exposure time = minutes... 

Stoppers steam sterilization temperature =. minutes and pulse drying... 

Sterilization time Sterilization temperature Drying time... 

The increased use of tanks for the storage of raw milk on the farm between pickups has introduced the danger of potential off-flavor development caused by lipases that are produced by certain microorganisms (psychrotrophs) at low temperatures. The exocellular lipases of psychrotrophic bacteria are extremely heat resistant, and although the microorganisms are killed, the enzymes survive pasteurization and sterilization temperatures. Rancidity may become noticeable when cell counts exceed 106 or 107/ml. Downey (1975) has summarized the potential contribution of enzymes to the lipolysis of milk (Table 5.1). 

Heat-Resistant Lipases. The heat-resistant lipases and proteinases and their effects on the quality of dairy products have been reviewed (Cogan 1977, 1980). Several reports have linked the lipases from bacteria with the off-flavor development of market milk (Richter 1981 Shipe et al. 1980A Barnard 1979B). The microflora developing in holding tanks at 4°C [and presumably in market milk stored at 40°F (Richter 1981)] may produce exocellular lipases and proteases that may survive ordinary pasteurization and sterilization temperatures. Rancidity of the cheese and gelation of UHT milk appear to be the major defects caused by the heat-resistant enzymes. 

It must be possible to sterilize gauge heads. Particular care must be taken in choosing temperature-resistant gauges. Drifting of calibrated values at high sterilization temperatures must be precluded (see Section 2.2.8). 

In 1907, Ross Granville Harrison introduced tissue culture as a new technique for the study of nerve fibre outgrowth [24], At that time, it was hardly envisioned that cell culture would become the most widespread research tool in life sciences and an important method for preparing antibodies, vaccines and drugs. During the development of tissue culture, parameters such as sterility, temperature, gas mixture, medium composition and substrate features were found to be critical for... 

Extruders are also used for extrusion of secondary resources (coproducts rendering). Poultry mortalities, eggshells, feathers, shrimp heads, and various other meat and fisheries coproducts have been mixed with solvent-extracted soybean meal and extruded at sterilization temperatures for use as animal feeds. Significant amounts of fats can be recycled in this manner, while fresh and near the site of production (92). 

Systems that are sterilized in-place are often immensely complex. The initial challenges to their sterilization are the removal of air and the elevation of the temperature of the pipework to prevent heat losses and condensation. As such, most work in the development of sterilization specifications for SIP systems is concerned with the heat-up phase. Appropriate questions are Is the sterilization temperature achieved throughout the system Where is the slowest location to achieve... 

Clearly, if D is 1.0 at 121°C, it is 0.1 at 131°C and 10 at 111°C. In other words, the value of D decreases or increases by a factor of 10 when the temperature increases or decreases by 10°C. The algorithm z is defined as temperature coefficient of moist-heat sterilization, i.e., the number of degrees of sterilization temperature that causes a 10-fold variation of D or of the sterilization rate. Depending on the micro-organism... 

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