When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu

When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensure this innocuousness. This article is meant...

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Bibliographic Details
Main Authors:	Bibiana Yaneth Gaviria López, Paola Andrea Mazuera García
Format:	Article
Language:	Spanish
Published:	Universidad Nacional Abierta y a Distancia 2010-05-01
Series:	Publicaciones e Investigación
Subjects:	autoclave esterilización inocuidad microorganismo temperatura tratamiento térmico
Online Access:	http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/582

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spelling	doaj-6ad724722ca1426cba82648fbbf7a8bc2020-11-25T03:51:44ZspaUniversidad Nacional Abierta y a DistanciaPublicaciones e Investigación 1900-66082539-40882010-05-014112914310.22490/25394088.582582When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensuBibiana Yaneth Gaviria López0Paola Andrea Mazuera García1UNADUNADWhen we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensure this innocuousness. This article is meant to describe the design and the importance of conducting a proper thermal processing of canned vegetables, in this case, green peas. It also aims, to study the heat penetration of the product to be able to determine the appropriate time parameters and temperature that are necessary to obtain a commercially sterile food. The data was analyzed using the Ball method and the CalSoft32 software and the results showed that Fo = 6 (Objective Process Lethality) was achieved in17 minutes at a temperature of 121 ° C. Additionally, the alternative processes that can be used in case of deviations during the thermal process were established. It’s worth mentioning that this work is focused on heat treatments for tin cans which are sterilized in vertical steam saturated autoclaves.http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/582autoclaveesterilizacióninocuidadmicroorganismotemperaturatratamiento térmico
collection	DOAJ
language	Spanish
format	Article
sources	DOAJ
author	Bibiana Yaneth Gaviria López Paola Andrea Mazuera García
spellingShingle	Bibiana Yaneth Gaviria López Paola Andrea Mazuera García When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu Publicaciones e Investigación autoclave esterilización inocuidad microorganismo temperatura tratamiento térmico
author_facet	Bibiana Yaneth Gaviria López Paola Andrea Mazuera García
author_sort	Bibiana Yaneth Gaviria López
title	When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu
title_short	When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu
title_full	When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu
title_fullStr	When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu
title_full_unstemmed	When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu
title_sort	when we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. this is why it is becoming more and more necessary to implement systems and practices to ensu
publisher	Universidad Nacional Abierta y a Distancia
series	Publicaciones e Investigación
issn	1900-6608 2539-4088
publishDate	2010-05-01
description	When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensure this innocuousness. This article is meant to describe the design and the importance of conducting a proper thermal processing of canned vegetables, in this case, green peas. It also aims, to study the heat penetration of the product to be able to determine the appropriate time parameters and temperature that are necessary to obtain a commercially sterile food. The data was analyzed using the Ball method and the CalSoft32 software and the results showed that Fo = 6 (Objective Process Lethality) was achieved in17 minutes at a temperature of 121 ° C. Additionally, the alternative processes that can be used in case of deviations during the thermal process were established. It’s worth mentioning that this work is focused on heat treatments for tin cans which are sterilized in vertical steam saturated autoclaves.
topic	autoclave esterilización inocuidad microorganismo temperatura tratamiento térmico
url	http://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/582
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When we speak about the main requirements that food should fulfill, we know, without a doubt, that it should be innocuous or harmless to the health of consumers. This is why it is becoming more and more necessary to implement systems and practices to ensu

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