Least sterilizing value - z value acidified product
Started by dlnewman, Apr 22 2022 10:35 PM
Hello,
Can someone tell me what the least sterilizing value and z value would be on the following product. An explanation of the calculation would be very much appreciated.
equilibrium pH of 3.41 ± 0.02
- Each batch of product should be heated to a temperature no less than 190 F and held at that temperature for no less than 10 minutes.
- Bottles are filled while maintaining a temperature of no less than 185 F.
- Filled bottles are inverted for a period of three minutes or more.
Microbiological limist for RTE product - raw sunflower kernels
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Hello,
Can someone tell me what the least sterilizing value and z value would be on the following product. An explanation of the calculation would be very much appreciated.
equilibrium pH of 3.41 ± 0.02
- Each batch of product should be heated to a temperature no less than 190 F and held at that temperature for no less than 10 minutes.
- Bottles are filled while maintaining a temperature of no less than 185 F.
- Filled bottles are inverted for a period of three minutes or more.
Hi dlnewman,
This may be a "difficult" request.
See this post/sublink -
Microbiological limist for RTE product - raw sunflower kernels
Labeled Product for Export Only
Example of a Comprehensive Product Description Incorporating Chemical, Physical, and Microbiological Properties
Finished Product Description in specifications
What is the correct CFR for an enriched macaroni product?
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