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Explain about the Commercial Sterility?
It is important to remember that bacterial destruction is a logarithmic function, complete destruction not probable to make food commercially sterile for extended shelf-life at room temperature. Hence, only 90 % destruction is aimed and this is called commercial sterility.
Thermal conditions that are needed to produce commercial sterility depend on:
1. Nature of the food
2. Storage conditions post processing
3. Heat resistance of target organism
4. Heat transfer characteristics of food, container and heating medium
5. Initial load or quantity of organisms present
Define the density of egg The density of egg products is not affected by dehydration. When a dried egg product is reconstituted to its natural solids, it has about the same d
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where is the inlet and outlet of the diaylsis machine
Explain Balanus The realised niche of Balanus is the same as its fundamental niche Lower limits: as for fundamental niche. Upper limits: as for fundamental niche
Explain the Procedure Estimation of the Amount of Bacteria? Now carry out the exercise following the steps enumerated herewith. 1. Prepare ten fold dilutions of E. coli cult
Q. Causes of Diabetic Ketoacidosis? The causes of Diabetic Ketoacidosis (DKA) are the following: - Missing of insulin injection - Infection - Trauma (injury) - Myoc
Tina administered 1 liter of sterile distilled water IV to a patient. Predict the direction (increase, decrease, no change) you would expect Tina's infusion to have produced in the
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