Professional Documents
Culture Documents
Process Discussion
New
Jersey
Organism
221
Rahn (1945).
~~~~~~Relative
Resistance
1
3,000,000
2-10
1-5
F. H. DEINDOERFER
222
N1
6=2.3l
k
N
(3)
(2)
[VOL. 5
logk= - - /+logA
(4)
05\
'OS
A)
14
TEMPERATURE 220 F.
REDRAWN FROM DATA
OF BALL (1943)
B)
104
TEMPERATURE 268.7 F.
REDRAWN FROM DATA
\OF STERN AND PROCTOR (1954)
-I
-J
103
\ k .
102
00057
SEC.-'I
k - 0.25
,o
SEC.-'
z
z
TIME
MINUTES
-0-
TIME
MINUTES
FIG. 1. Survivor curves for spores of Bacillus stearothermophilus strain 1518 at two different temperatures
1957]
particular
species in a given medium should yield a straight line
having a slope equal to 23RT* A typical plot is shown
in figure 2. Such plots are constructed by determining
the velocity constant, k, at at least two temperatures.
If there is doubt that the kinetics of the spore destruction are such that the velocity constants are not related
to temperature as in the Arrhenius equation, more k
values should be determined. The subsequent treatment is not affected by another relationship, as long as
it is known. For spores of B. stearothermophilus strain
1518, characterized in figure 2, the activation energy
for destruction is 67.7 Kcal/mole. Activation energies
and entropies for thermal destruction of other bacterial
spores are listed in table 2.3
and
plot of log k
for
versus
spores
of
223
Batch Sterilization
-1
I.z
4n
z
0
Fa
3-0
-J
>
1i0
0.00135
Term
Relation
Definition
kT
Qio
klTjo
TDT
2.3
k
2.3
k
2 3 log N,
N2
as above
000137
0.00139
0.00141
0.00143
0.00145
RECIPROCAL TEMPERATURE
T
0.00147
0.00149
~~~~~~~R
Entropy
AS
cal/mole
cal/mole K
-14.1 t
5. it
2.2t
Garrett (1956).
11.4t
105
1234
160t
F. H. DEINDOERFER
224
[VOL. 5
RAW INGREDIENTS
WATER
ACID OR BASE
STEAM INILETS
{=
AND
COOLING WATER
OUTLEETS
TimE
MINUTES
TIME
MINUTES
FIG. 4. Temperature rising and falling curves during sterilization of medium in various sized fermentors
225
lCv
kavg
k dO
(5)
02
01
.024
A)
8) FALLING PORTION
OF CYCLE
-10
I- .020
0
.016
0
-I
w .012
.008o
f
.004
kd
fkde
o. 331
2kav0.335
9
0.0112
SEC.-l
~~~~I
0
10
15
25
20
0
over
TIME
kav
i-31 0
0.087
0.0870,0066
I
______
I.
SEC. 1
I
10
MINUTES
of sterilization
cycle
226
F. H. DEINDOERFER
Total
of Heating
220 F
Above
CycleTime
gal
50
150
1,500
15,000
Time at 250 F
m#
mn
28.0
33.7
41.3
51.5
17.5
12.6
11.3
8.8
[VOL. 5
STEAM
RAW INGREDIENTS
WATER
ACID OR BASE
MEDIUM
MAKE -UP
TANK
UNSTERILE
MEDIUM
WATER
227
1957]
Suspended Solids
%t70
Riboflavin ........... 1.8 corn steep liquor
Cyanocobalamin ..... 4.0 soybean meal
and distillers'
solubles
Acetone, butanol ...1 1.8 ground corn
Sodium gluconate 0.4 corn steep liquor
Itaconic acid ........0 .2 corn steep liquor
Fungal amylase...... 4.0 distillers' solubles and
3.0 ground corn
* Pfeifer and
Vojnovich (1952).
pH
Temra- Time
F
min
4.5
4.5
275
325
4
13
6.5
4.5
6.1
5.0
275
275
300
325
3
5
5
13
1.13 X 1015
1 X 10-2
sec-1
F. H. DEINDOERFER
228
10.2
40
2
w
go-2 Il
o2~
0~~~~~~~~~~~~~
0.00129
0.00131
0.00133
0.00135
0.0057
0.00139
RECIPROCAL TEMPERATURE
000141
0.00143
Time
Relative Retention of
Original Vitamin
Content*
min
250
265
280
295
310
325
24.8
4.1
0.72
0.14
0.029
0.0061
0.0
0.0
2.3
28
64
89
[VOL. .5
Design Method
The use of well-known thermal behavior characteristics of bacterial spores and the temperature characteristics of the sterilization cycle in calculating the time
for sterilization of fermentation medium has been
illustrated. This method offers an approach to the
correlation of sterilization conditions among various
sized fermentation vessels and between temperature
and retention time in continuous sterilizers. The advantages of continuous sterilization have been pointed out
in a sterilization where nutrient damage occurs.
The steps involved in calculating process conditions
for sterilization operations can be summarized as
follows:
(1) Periodically determine the thermal-death relationship of the most heat resistant bacterial spore in the
medium to be sterilized.
(2) Determine the initial population concentration of
the medium and choose a confidence level for the
sterilization. An added safety factor is introduced by
assuming that the total population consists entirely
of the most heat resistant spores.
(3) Calculate the contribution to the sterilization of
the rising and falling portions of the sterilization cycle;
this step is unnecessary for steam injection type continuous sterilizations.
(4) Calculate the time required to hold the medium
isothermally at the highest temperature chosen for the
sterilization. For continuous sterilizations, the time of
exposure is often chosen, and calculations are carried
out to find the required temperature.
REFERENCES
BALL, C. 0. 1943 Short-time pasteurization of milk. Ind.
Eng. Chem., 35, 71-84.
GARRETT, E. R. 1956 Prediction of stability in pharmaceutical preparations. II. Vitamin stability in liquid multivitamin preparations. J. Am. Pharm. Assn., 45, 171-178.
JOHNSON, F. H., EYRING, H., AND PILISSAR, M. J. 1954 The
Kinetic Basis of Molecular Biology, p. 220. John Wiley
& Sons, New York, N. Y.
LEVINE, S. 1956 Determination of the thermal death rate
of bacteria. Food Research, 21, 295-301.
PFEIFER, V. F., TANNER, F. W., VOJNOVICH, C., AND TRAUFLER, D. H. 1950 Riboflavin production by fermentation
with Ashbya gossypii. Ind. Eng. Chem., 42, 1776-1781.
PFEIFER, V. F. AND VOJNOVICH, C. 1952 Continuous sterilization of media in biochemical processes. Ind. Eng.
Chem., 44, 1940-1946.
RAHN, 0. 1945 Physical methods of sterilization of microorganisms. Bacteriol. Reviews, 9, 1-47.
STERN, J. A. AND PROCTOR, B. E. 1954 A micro-method and
apparatus for the multiple determination of rates of destruction of bacteria and bacterial spores subjected to
heat. Food Technol., 8, 139-143.
WHITMARSH, J. M. 1954 Continuous sterilization of fermentation media. J. Appl. Bacteriol., 17, 27.