Hi everyone, can any one tell me that how can i calculate “d” “z” and “F” value of a chocolate syrup if i thermally process the syrup at a 80 degrees centigrade.
Van Doornmalen, J.P.C.M. and Kopinga, K. (2009), Temperature dependence of F -, D - and z -values used in steam sterilization processes. Journal of Applied Microbiology, 107: 1054-1060. Temperature dependence of F‐, D‐ and z‐values used in steam sterilization processes | Journal of Applied Microbiology | Oxford Academic