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STERILIZATION (retorting process
(In container sterilization) (Rate of…
STERILIZATION
sufficiently high temperature >100°C & sufficiently long time to destroy microbial and
enzyme activity.
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Commercial sterility
1.application of heat, which renders the food free of microorganisms capable of reproducing in the food under normal non-refrigerated conditions of storage and distribution, and viable microorganisms (including spores) of public health significance
2. the control of water activity and the application of heat, which renders the food free of
microorganisms capable of reproducing in the food under normal non-refrigerated conditions of
storage and distribution. Commercially sterile food products are shelf stable with a long shelf
life (1–2 years)
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