Heat sterilization is the operation in which foods are heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzyme activity. As a result, sterilized foods have a shelf life in excess of months at ambient temperatures. The relevant theories in this virtual lab refer to thermal destruction of micro-organisms and effect of heat on nutrients and sensory components of foods. In addition to that, there is an important component to describe in-container sterilization (canning) process.
Intended Learning Outcomes
After studying this virtual lab, students should be able to:
- Understand the theories of heat sterilization and heating effect on food as well as micro-organisms;
- Describe in-container sterilization (canning) process;
- Calculate sterilization processing time by improved general (graphical) method;