The bacterial load of a ketchup (pH-3.9) can be reduced from 6,000 units to 6 units in 15 minutes at 101 °C. (1) What is its D-value at 101 °C? (ii) How long should it be processed to sterilize it? (i) 3 minutes; (ii) 15 minutes (1) 3 minutes; (ii) 36 minutes (i) 5 minutes; (ii) 25 minutes x (1) 5 minutes; (ii) 60 minutes
The bacterial load of a ketchup (pH-3.9) can be reduced from 6,000 units to 6 units in 15 minutes at 101 °C. (1) What is its D-value at 101 °C? (ii) How long should it be processed to sterilize it? (i) 3 minutes; (ii) 15 minutes (1) 3 minutes; (ii) 36 minutes (i) 5 minutes; (ii) 25 minutes x (1) 5 minutes; (ii) 60 minutes
Introduction to General, Organic and Biochemistry
11th Edition
ISBN:9781285869759
Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Publisher:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Chapter31: Immunochemistry
Section: Chapter Questions
Problem 31.72P
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