1.

To solve problems about kinetics of thermal destruction

Kinetics of thermal destruction.

1.In a food processing industry, a heating process of a crushed tomato can, is being carried out,

by means of a thermocouple located at the point of less heating, presenting the following

variation: temperature-time.

The can is placed in the center of a pile subjected to a sterilization process in an autoclave, which

temperature is kept at 115 ° C. Assuming negligible the lethal effect of the cooling period. The

rise of temperature necessary to lower the treatment time to the tenth part, for a degree of

reduction of 12 of Bacillus coagulans, is 10 ° C. To achieve this degree of reduction at 121 ° C, 4

minutes are necessary.

Calculate: The processing time.

Problem data

1. 𝑇𝑅 = 121 °c

2. 𝐹𝑜 = 4 min
 3. z = 10°c

4. n = 12

Time Temperature (°C) T R−Ti FT

𝑭T (min) ( 𝑭T = Fo 10 ) 𝑫ₜ (min) (𝑫ₜ= )
(min) z n

0 60 5035701,65 419641,804

15 76 126491,106 10540,9255

25 85 15924,2868 1327,0239

35 105 159,242868 13,270239

45 112 31,7731294 2,64776078

55 115 15,9242868 1,3270239

65 118 7,98104926 0,66508744

calculate: 𝑭T (min)

T R−Ti 121° c−60 ° c

 𝑭T (min) ( 𝑭T = Fo 10 ) = 4 min*10 = 5035701,65 min
z 10 ° c

T R−Ti 121° c−76 ° c

 𝑭T (min) ( 𝑭T = Fo 10 ) = 4 min*10 = 126491,106 min
z 10 ° c

T R−Ti 121° c−85 ° c

 𝑭T (min) ( 𝑭T = Fo 10 ) = 4 min*10 = 15924,2868 min
z 10 ° c

T R−Ti 121° c−105 ° c

 𝑭T (min) ( 𝑭T = Fo 10 ) = 4 min*10 = 159,242868 min
z 10 ° c

T R−Ti 121° c−112 ° c

 𝑭T (min) ( 𝑭T = Fo 10 ) = 4 min*10 = 31,7731294 min
z 10 ° c

T R−Ti 121° c−115 ° c

 𝑭T (min) ( 𝑭T = Fo 10 ) = 4 min*10 = 15,9242868 min
z 10 ° c
 T R−Ti 121° c−118 ° c
 𝑭T (min) ( 𝑭T = Fo 10 ) = 4 min*10 = 7,98104926 min
z 10 ° c
calculate: 𝑫ₜ (min)
FT 5035701,65min
 𝑫ₜ (min) (𝑫ₜ= ) =Dₜ= =¿419641,804 min
n 12

FT 126491,106 min
 𝑫ₜ (min) (𝑫ₜ= ) =Dₜ= =¿10540,9255 min
n 12

FT 15924 , 2868 min

 𝑫ₜ (min) (𝑫ₜ= ) = Dₜ= =¿1327,0239 min
n 12

FT 159,242868min
 𝑫ₜ (min) (𝑫ₜ= ) = Dₜ= =¿13,270239min
n 12

FT 31,7731294 min
 𝑫ₜ (min) (𝑫ₜ= ) = Dₜ= =¿2,64776078 min
n 12

FT 15,9242868min
 𝑫ₜ (min) (𝑫ₜ= ) = Dₜ= =¿1,3270239 min
n 12

FT 7,98104926 min
 𝑫ₜ (min) (𝑫ₜ= ) =Dₜ= =¿0,66508744 min
n 12

To give continuity in the development of the exercise after performing the calculations indicated

in the table, you must make two graphs.

1. Plot time vs 1 / Ft
 1/FT
0.14
0.12
0.1
0.08
0.06
0.04
0.02
0
0 10 20 30 40 50 60 70

2. Plot time vs 1 / Dt

1/DT
1.6

1.4

1.2

0.8

0.6

0.4

0.2

0
0 10 20 30 40 50 60 70

Time Temperature
X f(xi) = 1/ F T (min−1) f(xi) = 1/ DT (min−1)
(min) (°C)
x0 0 60 1,986E-07 2,383E-06

x1 15 76 7,906E-06 9,4868E-05
 X2 25 85 6,28E-05 0,00075357

X3 35 105 0,0062797 0,07535659

X4 45 112 0,0314731 0,37767762

X5 55 115 0,0627972 0,75356593

X6 65 118 0,1252968 1,5035617

Calcúlate : 1/ F T (min−1)

 f(xi) = 1/ F T (min−1) =1/5035701,65 min = 1,986E-07 min

 f(xi) = 1/ F T (min−1) =1/ 126491,106 min= 7,90569E-06 min

 f(xi) = 1/ F T (min−1) =1/ 15924,2868min= 6,27972E-05 min

 f(xi) = 1/ F T (min−1) =1/ 159,242868min= 0,006279716 min

 f(xi) = 1/ F T (min−1) =1/ 31,7731294 min= 0,031473135 min

 f(xi) = 1/ F T (min−1) =1/ 15,9242868 min= 0,062797161 min

 f(xi) = 1/ F T (min−1) =1/ 7,98104926min= 0,125296808 min

Calcúlate: 1/ DT (min−1)

 f(xi) = 1/ DT (min−1) = 1/ 419641,804 min = 2,383E-06 min

 f(xi) = 1/ DT (min−1) = 1/ 10540,9255 min = 9,4868E-05 min

 f(xi) = 1/ DT (min−1) = 1/ 1327,0239 min = 0,00075357 min

 f(xi) = 1/ DT (min−1) = 1/ 13,270239 min = 0,07535659 min

 f(xi) = 1/ DT (min−1) = 1/ 2,64776078 min = 0,37767762 min

 f(xi) = 1/ DT (min−1) = 1/ 1,3270239 min = 0,75356593 min

 f(xi) = 1/ DT (min−1) = 1/ 0,66508744 min = 1,5035617min

t
f ( xo ) +4 ( f ( x 1 ) + f ( x 3 ) + f ( x 5 ) ) +2 ( f ( x 2 ) + f ( x 4 ) ) + f ( x 6)
∫ Fdt =( b−a ) 3n
0 T

Usando la formula anterior tenemos que la integral aquí descrita da como resultado lo siguiente:

∫ Fdt =( 65−15 )∗¿96)

0 T

3*12
t

∫ Fdt =¿0,839056115
0 T

t
f ( xo )+ 4 ( f ( x 1 ) +f ( x 3 )+ f ( x 5 ) ) + 2 ( f ( x 2 ) +f ( x 4 ) )+ f ( x 6)
∫ Ddt =( b−a ) 3n
0 T

Usando la formula anterior tenemos que la integral aquí descrita da como resultado lo siguiente:

∫ Ddt =( 65−15 )∗¿

0 T

3*12
t

∫ Ddt =¿ 10,06867338
0 T

t t

∫ Ddt ≥n∨∫ Fdt ≥1

0 T 0 T

∫ Ddt =10,06867338 ; Lo que nos indica que el valor es menor que n=12
0 T

∫ Fdt =¿0,839056115; lo que nos indica que el resultado de esta integral es menor que 1
0 T
  Podemos concluir que con el tiempo de calentamiento no es posible llegar a la

esterilización del producto, y será necesario continuar el calentamiento a 115 °C

t
dt
F Tneed =1−∫ =1−0,839056115=0,160943885
0 FT

t 115 ° C =F Tneed x F 115 ° C =0,160943885∗¿ 15,9242868¿ 2,56 min

t
dt
D Tneed =1−∫ =1−10,06867338=−9.06867338
0 DT

t 115 ° C =D Tneed x D 115 ° C =−9.06867338∗¿1,3270239¿−12,03 min

2.Choose and analyze a scientific article on kinetics of thermal destruction

Specialized Analytical Summary–RAE

1. IDENTIFICATION OF THE ARTICLE

Title: Evaluation of thermal destruction kinetics of Clostridium difficile spores (ATCC

17857) in lean ground beef with first order/ Weibull modeling considerations
Authors: Jay Arora, Denise Oudit, John W. Austin, Hosahalli S. Ramaswamy.
Published in: 1Department of Food Science and Agricultural Chemistry, McGill

University, Montreal, Quebec, Canada

Publication date: 16 August 2019
Produced by: joumal of food process engineering Wiley
2. SUMARY
The following article presents the result of an investigation that consisted in evaluating

the kinetics of thermal destruction of the spores Clostridium difficile ATCC 17857,

between 74 and 82 ° C, using the first order log-linear models and Weibull, the first order

model, shows us the calculated decimal reduction times, varying from 4.39 min at 82 ° C

to 146 min at 74 ° C, with a z value of 5.17 C, and the Weibull model. Based on the

regression, the predicted One-D value (first-order model) and reliable life (tR) (Weibull

model) were 3.86 and 4.05 min. at 82 ° C and 136 and 165 min at 74 ° C, respectively,
indicating that the Weibull model is more conservative, producing decimal reduction

time values. Considering these values, it was possible to determine when it was extended

to achieve decimal reductions of 2.5, 4 and 6 in the C. difficile spores, the calculations in

the process times were more conservative with the first order model than with the

Weibull. These research models lead them to study the Clostridium difficile spore, which

causes diarrhea and more serious intestinal conditions, such as colitis. Generally, C.

difficile bacteria are found in the environment, but people commonly only become

infected with C. difficile when they are taking antibiotics. This is because antibiotics not

only kill harmful germs, but they also kill the good germs that protect your body against

infection. C. difficile infection is spread when people touch food, surfaces, or objects

contaminated with feces from a person with the bacteria. Thermal inactivation is the most

common method of pathogen control, and cooking practices are often adjusted to a pre-

set level so that foods are pathogen-free.

Heat treatment is one of the measures that has been used to prevent outbreaks, due to

bacterial pathogens in food reported that heating food to temperatures above 85 ° C

would be necessary to inactivate viable spores of C. difficile. More recently, Redondo-

Solano, Burson and Thippareddi (2016) reported much higher thermal resistance for

three hypervirulent and one non-virulent strain of C. difficile spores ranging from 22.14

h to 70 ° C to 4.93 min of 70 to 90 ° C. Microwave heating.

In this article it is proposed to study the two models to work for the destruction of these

spores by first analyzing the classic first order model (Stumbo, 1973) where it is

evidenced in the safety record of the canning industry, a proposal shows us that is that

microbial death is due to the inactivation of a crucial enzyme, and the inactivation of
enzymes is commonly accepted to follow a first-order kinetics, this model gives us

clarity of the importance of these parameters D and z value, to describe the kinetics of

Microbial inactivation of microorganisms by food regulatory agencies further limits the

application of non-log-linear models. It is argued that the D and Z value concepts offer a

simple way to predict the kinetic inactivation of microorganisms at times when the Use

of computer technology was rare. The current availability of computer technology allows

the application of nonlinear model techniques to determine the kinetics of thermal

inactivation of microorganisms.

On the other hand, the Weibull model is simple and flexible that has been used to

describe the log non-linearity of the survival curves. Other unimodal distributions such as

exponential, gamma, extreme value, and log-normal can also be used for a comparable fit

(Peleg and Cole, 1998).

To begin with the analysis of the research, a culture medium of C. difficile ATCC spores

in brain and heart infusion (BHI) supplemented with cysteine, vitamin K1 and hemin

(BHIS) agar media is prepared, meat is packed. Retail lean ground meat (15% fat per 100

g ground beef) in plastic bags (10 g per bag), heat sealed, then frozen at -40 C. The

frozen meat was sterilized by irradiation at a total dose of 25 kGy in a Cobalt-60 Gamma

Cell at the Agriculture Canada Research Station, Saint-Hyacinthe, PQ, Canada.

The tests were carried out on lean ground meat, since C. difficile has been isolated from

the meats, the data of the two models are analyzed for the destruction of the spores, the

results are compared by means of comparative graphs and tables and at the end leads to a

series of discussions to determine the appropriate model for the destruction of the spore

Clostridium difficile, in the experiment in meat.

3. KEYWORDS
Spores, Thermal Destruction, Clostridium difficile, Weibull, First Order, Heat

Treatments, Food, Bacteria, Food Safety, Resistance.

4. PROBLEM OF INVESTIGATION
The research problem of the article consists of the thermal destruction of the Clostridium

difficile spores ATCC 17857, between 74 and 82 ° C, using the first order log-linear

models and Weibull, the problem of the Clostridium difficile spore is the damage that it

causes humans, causing diarrhea and more serious intestinal conditions, such as colitis.

In general, C. difficile bacteria are found in the environment, but people commonly only

become infected with C. difficile when they are taking antibiotics. C. difficile infection is

the leading cause of death associated with gastroenteritis and was estimated to cause

29,000 deaths in the United States in 2011 (Lessa et al., 2015). The infection spreads

when people touch food, surfaces, or objects contaminated with feces from a person with

the bacteria. The incidence and severity of C. difficile infection has increased in several

countries, expanding its cases to non-hospital and community-acquired settings (Lessa,

2013). C. difficile spores serve as a reservoir for disease transmission. since they are

highly resistant to extreme physical conditions including heat, pH and chemical

treatments such as alcohol, antimicrobials and disinfectants (Ojha et al., 2016).

5. OBJECTIVES
• Determine the kinetic heat inactivation of C. difficile ATCC 17857 spores under a

range of temperatures commonly used in food preparation applications and evaluate the

suitability of conventional first-order log-linear versus the more recent Weibull model to

describe the kinetic data.

• Analyze the data from the experiment of the two first order log-linear and Weibull

models for the thermal destruction of the C. difficile spore.

• Study the importance of the spore and the cause of diseases in humans.

• Compare the two models used in this investigation and determine which one is the most

appropriate to use in the thermal destruction of the C. difficile spore.

6. ENFOQUE METODOLÓGICO: METODOLOGÍA UTILIZADA PARA EL

DESARROLLO DE LA INVESTIGACIÓN
Mmethodology: A spore culture of C. difficile ATCC 17857 is prepared, in brain and

heart infusion (BHI) supplemented with cysteine, vitamin K1 and hemin (BHIS) agar

media (Sorg & Dineen, 2009). The washed spores were suspended in 5 ml of 0.067 M

Sorensen phosphate buffer (pH 7.0), mixed to break up clumps, and the volume made up

to 50 ml. The spore suspension was dispensed into 1.5 ml tubes and stored frozen at -20

C, followed by Preparation of sterile beef matrix, Inoculation of ground beef, a suitable

heat treatment was established, and the spore enumeration was determined. survivors and

finally an analysis of the data of the two models used in the research.
7. TECHNOLOGICAL CHARACTERISTICS
The Excel program "Trendline" in Microsoft was used to fit the linear regression lines to

the experimental data.

8. PRESENTATION OF RESULTS
RESULTS, Thermal inactivation kinetics of spores of C. difficile ATCC 17857.

 First-order log-linear model: Figure 2 shows the survivor curves [plot of the log10 of

the survivor fraction (N/N0) vs. the heating time (min)] of C. difficile ATCC 17857

spores in lean ground beef for thermal treatment temperatures ranging from 74_C to

82_C and the holding times (excluding come up times) ranging from 2 to 375 min.

FIGURE 2 Survivor curves and first-order model fitting for C. difficile ATCC 17857 in lean

ground beef

From these curves, the slopes of the linear regression lines in addition to the regression

coefficient (R2) values were obtained. Then, D values were calculated as the negative

reciprocal of slope of the regression line. Table 1 gives the D values calculated using the

Bigelow first-order model, R2, and the 95% confidence interval for the D values of C. difficile

ATCC 17857 spores in lean ground beef. The R2 values ranged from 0.973 to 0.993.

TABLE 1 The D values (x_sÞ, R2, and the 95% confidence interval for the D values for
 spores of C. difficile ATCC 17857 (first-order model)

The mean z value was found to be 5.17 C with an SD of 0.0529 and 95% confidence limits of

5.10 and 5.24_C. The R2 value was 0.994, indicating a good fit. Although the D values at

different temperatures are meaningful at the respective temperatures, the D values based on the

z-value curve are used for prediction purposes. For this, the combination of the z value of 5.17

C_, and a reference D value of 9.4 min at 80_C obtained from the regression line was used.

 Weibull model: Survivor (hazard) curves were prepared as plots of – ln (S(t)) versus

heating times (t) on natural logarithmic scales. Figure 4 shows the survivor curves of C.

difficile ATCC 17857 spores along with Weibull model fitting. Table 2 summarizes the

parameters—α and β, the R2 value for the Weibull models. The β values ranged from 1.19

to 1.48 and showed a low negative correlation (r = −0.455) with temperature. Figure 5 is a

plot of β versus temperature. Parameter α is the mean of the thermal death times. The

Spearman's rank correlation coefficient (rs) of α with Temperature was calculated using the

R programming language to understand the temperature dependence (Mukaka, 2012).

FIGURE 4 Hazard (survivor) curves of C. difficile ATCC 17857 spores and Weibull model

fitting

9. CONCLUSIONS
Based on the extrapolation of the D values obtained from Bigelow's first-order model to

temperature ranges of 90 to 121_C, it is clear that C. difficile ATCC 17857 spores are not

a concern in canning or cooking operations. Although cooking ground beef to 71_C can

render food to be safe** by inactivating common food borne pathogens, these conditions
do not inactivate the spores of C. difficile ATCC 17857. Even for a single decimal

reduction of these spores, the heating times required are longer than 2.5 hr at 74_C.

Comparing the Thermal death time (TDT) and Weibull approaches for kinetic data

considerations, the mean D values (TDT approach) were found to be much lower than

the corresponding reliable life tR values (Weibull) within the experimental range. This

trend, however, reversed when computed for achieving a decimal reduction value of 2.5

or more. Hence, for lethality predictions in which much higher decimal reductions are

often required, the D value concept is much more conservative than the Weibull

approach.

10. ARTICLE REVIEWER'S COMMENTS (STUDENT)

In the field of the food industry, it is important to prevent the presence of pathogenic

microorganisms in food, as it poses a high risk to the health of the people who are going

to consume it. All these facts make heat treatment operations fundamental processes to

guarantee the food quality and food safety. At the same time that the destruction of the

microorganisms is guaranteed, the degradation of the thermolabile components of the

food that is processed must be preserved. If the heat treatment is not intense enough, the

food will still contain undesirable microorganisms and will not be safe. The concepts of

lethal temperature, kinetics of destruction of microorganisms by heat, decimal reduction

time, amount of heat treatment and the rest of the factors that determine the effectiveness

of this operation, are fundamental for the correct design of the operation that we want to

carry out. The analyzed scientific article teaches us how fundamental the treatment was

in the kinetics of thermal destruction in the spore C. difficile ATCC 17857 since it is a
pathogenic microorganism that affects human health Clostridium difficile is a sporulated

Gram positive bacillus, strictly anaerobic , when identified as the causative agent of

pseudomembranous colitis, it causes an infection of the colon that manifests as a

diarrheal picture that frequently appears after the use of antimicrobials and the

consequent alteration of the flora of this organ. Studies carried out in the United States,

Canada and Europe have shown a significant increase in the incidence of cases of C.

difficile-associated diarrhea (DACD). Currently C. difficile is the main cause of diarrhea

in hospitalized adult patients, today in Every day the importance of consuming safe and

excellent quality food that contains added value is what is sought in industries when

developing new products, in the meat part and some ready-to-eat foods are exposed to

the presence of bacteria that even resist low temperatures, Bacteria are very important

within the group of biological factors, due to the great diversity of them that can be found

in raw materials and finished products and due to the variety of diseases that pathogenic

bacteria can produce and that in some cases they leave sequels. is for this reason that the

food manufacturing industries see heat treatment of great importance in the elaboration

of its products and even more so in this century that there are so many scientific

advances, thus determining to elaborate innocuous and excellent quality products without

losing the nutritional power of the food, and changes in the texture, color, smell or taste

of the food, which will reduce its quality, products with nutritional contributions for the

human being.