A sterilisation Time–Temperature Integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus

Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model

“…Commonly, C.botulinum in vegetative or spore form is resistant to heat. Eventhough its vegetative form more susceptible and could be destroyed by humid-heat under 100 °C, but the spore form is relatively more resistant [13]. Standard sterilization should be performed at 121°C for 3 minutes, known as botulinum cook [14].…”

Lethality of Rendang packaged in multilayer retortable pouch with sterilization process

“…During the sterilization process took places, the progress of the food temperature profile and microbial death rate need to be identified, so that it could get the optimum product preparation to gain the qualified product [2,5,12]. The lethality result of the sterilization was used to determine the efficacy of the thermal process.…”

“…According to [5], some certain microbes spores were withstood the high temperature of heat such as Clostridium botulinum. Fryer and Robbins (2005) [14] reported that the estimated F value in the high acid food inside the can with the reference temperature of 121,1°C to kill Clostridium botulinum was 3 minutes.…”

“…Sterilization degree usually represented as Fvalue which was the time (in minutes) which needed to destroy microbes in the temperature of 121°C. This F value depends on the process temperature and temperature change where the microbes were destroyed in the amount of 1 log cycle or 10n or Z value [4], [5].…”

Active and Intelligent Packaging Food - Research and Development – A Review

“…Temperature indicators show whether products have been heated above or cooled below a reference (critical) temperature, warning consumers about the potential survival of pathogenic micro-organisms and protein denaturation during, for example, freezing or defrosting processes. Furthermore, TTIs have also been applied to assess the pasteurization and sterilization process [Mehauden et al, 2007;Tucker et al, 2007Tucker et al, , 2009.…”