Optimizing sterilization process in food processing
2003
Yulneriwarni (Universitas Nasional, Jakarta (Indonesia). Fakultas Biologi)
Optimation in food sterilization process is a technique of temperature measurement and at heating time, many microorganisms are killed (as targetted), and at the same time the quality of food (in terms of its physical appearance and chemical aspects) could be maintained. Optimation approach to sterilization process could be applied using numerical integration and semi-empirical formula methods. Numerical integration method manually seeks the temperature combination of the time span of sterilization process in order to obtain the C score which is the smallest T on pre-determined target of F microorganism. Whereas the method of semi-empirical formula is optimation using computer program where relationship between related parameters could be observed and its processes are controlable.
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