Chapter 2 Thermal processing:exercises

TS. Lê Trung Thiên (PGS)

Email: le.trungthien@hcmuaf.edu.vn

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Review of formulas

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 Review of formulas

Exercise 1
Sealed tubes containing equal numbers of spores of an isolate
from a spoiled canned food were heated for 10 and 15 minutes at
115.5 C. The survivors were, respectively, 4600 and 160. Calculate
the D value.
Solution:

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Exercise 2
The F0 for 99.999% inactivation of C. botulinum type B is 1.1
minutes.
a. Calculate F0 for 12D inactivation, and
b. the F value at 135 C when z = 10 C.
Solution:

Exercise 3
A suspension containing 3 × 105 spores of organism A having
a D value of 1.5 min at 121.1 C and 8 × 106 spores of
organism B having a D value of 0.8 min at 121.1 C is heated
at a uniform constant temperature of 121.1 C. Calculate the
heating time for this suspension at 121.1 C needed to obtain
a probability of spoilage of 1/1000.
Solution:

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Exercise 4
The F value at 121.1 C equivalent to 99.999% inactivation of
a strain of C. botulinum is 1.2 minutes. Calculate the D0 value
of this organism.
Calculate F0 based on a 12D process
Solution:

Exercise 5
The sterilizing value of a process has been calculated to be an
F0 of 2.88. If each can contained 10 spores of an organism
having a D0 of 1.5 min, calculate the probability of spoilage
from this organism. Assume the F0 value was calculated using
the same z value as the organism.
Solution:

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Exercise 6a
The decimal reduction time D at 121 C (D121) and the value z
for a thermophilic spore in whole milk were determined
experimentally to be equal to 30 s and 10.5 C respectively.
Calculate the D value at 150 C (D150).

Exercise 6b
Determine the required heating time at 121 C, F121 value, for
a 9 log cycles population reduction.

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Exercise 6c
Find two equivalent processes, at 100 C and 150 C, which
will deliver the same lethality as the required F121 value
calculated in the previous example.

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Exercise 7
The most probable spore load in a canned food is 100 and the D0
of the spore
0
phút)
a. Calculate a target F0 for a thermal process such that the
probability of spoilage is 1 in 100000 (Tính F0
lon)
b. If under the same conditions C. botulinum type B has a D0 of 0.2
min, would the target F0 value satisfy the minimum 12D process
for C. botulinum? Assume an initial spore load of 1 per can for C.
botulinum C.
botulinum tuýp B có D0 0
C. botulinum này
không?)
Solution:

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Exercise 8
Calculate the Fo value for sterilization
of cream in a can with the following
timetemperature history

Solution

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Exercise 9
The temperature at the slowest-heating location for a liquid food
in a can is as follows:

The thermal process is being applied to a microbial population

with D121 of 1.1 min and z = 11°C. Estimate the lethality (F121 ) for
the thermal process.

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Exercise 10
The following data represent the temperature at the slowest
heating point in a canned food processed at a retort
temperature of 250 F (121 C). Calculate the F0 value for this
process.
What will be the required process time to have a lethality
equal to an F0 of 9 minutes.

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 References
Stavros Yanniotis. Solving Problems in Food Engineering,
Springer (2008)
R. Paul Singh, Dennis R. Heldman. Introduction to Food
Engineering, Fourth Edition,, Academic Press 2008
Romeo T. Toledo. Fundamentals of Food Process
Engineering, Third ed, Springer 2006

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