Hi everyone, can any one tell me that how can i calculate “d” “z” and “F” value of a chocolate syrup if i thermally process the syrup at a 80 degrees centigrade.
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Temperature dependence of F‐ D‐ and z‐values used in steam.pdf (220.5 KB)
Van Doornmalen, J.P.C.M. and Kopinga, K. (2009), Temperature dependence of F -, D - and z -values used in steam sterilization processes. Journal of Applied Microbiology, 107: 1054-1060. https://doi.org/10.1111/j.1365-2672.2009.04290.x
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