Answer to Question #273771 in Mechanical Engineering for LunaKaaa

Question

A canned food product is thermally processed at 125 ° C; the coldest point presents the following values: fh = 40 min, jh = 0.8, jc = 0.8, Initial of the product = 24 ° C and CUT = 8 min. The deteriorating microorganism has a D121 = 1 min and z = 14 ° C. An acceptable spoilage rate has been established as one can for every million cans processed. If the initial microbial population is 106 microorganisms per can, determine:

a) The g value

b) The process time

Answer 1

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