Measuring Sterilizing Values In Containers of Food Using Thermocouples and Biological Indicator Units 1, 2

I J Pflug; G Smith; R Holcomb; R Blanchett

doi:10.4315/0362-028X-43.2.119

Measuring Sterilizing Values In Containers of Food Using Thermocouples and Biological Indicator Units ^1, ²

J Food Prot. 1980 Feb;43(2):119-123. doi: 10.4315/0362-028X-43.2.119.

Authors

I J Pflug¹, G Smith¹, R Holcomb¹, R Blanchett¹

Affiliation

¹ Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108 and the Green Giant Company, Le Sueur, Minnesota.

PMID: 30822907
DOI: 10.4315/0362-028X-43.2.119

Abstract

Three series of experiments were carried out. Each experiment consisted of six or seven tests where four or five containers were fitted with thermocouples and five were fitted with biological indicator units (BIU). The sterilization value (F₀) delivered to cans of peas in brine was calculated from heat penetration data. The heat penetration data were analyzed for test-to-test reproducibility within each experimental series. Sterilization values for all tests were calculated from the BIU test results. The sterilizing values F₀ (PHY) determined from physical (PHY) heat penetration data were compared with sterilizing values F₀ (BIO) determined using the BIUs, both on the basis of accuracy and variability. The mean F₀ (PHY) - F₀ (BIO) was + 1.2 min. The mean coefficient of variation of the F₀ (PHY) was 0.03 and the F (BIO) was 0.06.