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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
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what is the classificatin of phylum protozoa with orders
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Vegetative Development - Growth It is quantitative and irreversible change. It reflects an increase in size and volume of an organism. For example, the change in the size of a
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Explain the factors that led to the decline of Science in Europe during iron age
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