Saturated steam that as neem heated at constant pressure above its saturation temperature.
The application of heat to food, either before or after sealing in a hermetically sealed container, for a period of time and at a temperature scientifically determined to achieve a condition of commercial sterility (i.e., the destruction of microorganisms of public health significance, as well as those capable of reproducing in the food under normal non-refrigerated conditions)
Describes bacteria which require temperatures between 100-180oF for growth and grow optimally at 122-131o
Ultra-High Temperature: Term used in reference to pasteurization of commercial sterilization of milk at a temperature of some 280oF for some 4 seconds.
A method of sterilizing fluid foods by injecting steam under pressure to raise the temperature to 150oC (302oF). The added water is evaporated off.
United States Department of Agriculture.
The term “vacuum pack” refers to products packed with little or no brine or water, which are sealed under high mechanical vacuum, and which require maintenance of high vacuum to assure process adequacy.
Openings controlled by gate, plug, cock, or other adequate valves used for the elimination of air during venting period.
A measure of water availability in food for microbial growth. The ratio water vapor pressure of a food to the vapor pressure of pure water under identical conditions of temperature and pressure.
Spherical or more or less elongated cells, varying in normal width from 1/10.000 th to 1/2000 th of an inch. Most yeasts break down sugars to carbon dioxide and alcohol. That process is called fermentation.