Department of Food Preservation and Meat Technology, FPBT, VŠCHT Prague. Methods for determining the thermal resistance characteristics of microorganisms. Petra Klodnerová Supervisor: Dr. Ing. Miroslav Čeřovský. Heat Preservation. Aim of heat process:
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Department of Food Preservation and Meat Technology, FPBT, VŠCHT Prague
Methods for determining the thermal resistance characteristics of microorganisms
Supervisor: Dr. Ing. Miroslav Čeřovský
Choise of target microorganism.
D- and z- value.
Heating of inoculated medium for varying lenghts of time at a series of different temperatures.
Determination of the number of surviving microorganisms.
Construction of microbial survival curve.
Thermoresistometer. (Dyrlæge H. Riemann, 1954)
Heat resistance determination at temperatures from pasteurization to UHT (57-150°C).
Rapid heating and cooling of samples.
Constant monitoring of pH and precise control of temperature.
Determination of very low D-values.
Labor saving, simplicity of operation, low upkeep.
High initial cost.
Using only for liquid suspension and homogenates.
essentially lower initial cost
higher time consumption
not used for too viscous products
obtaining more data during short time
determination of very low D-value
○ capillary tube