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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
please i want detailed explanation on the mechanism of enzyme catalysis
Define Homogenization or Blending of Food Sample? Food homogenization - Liquid food samples are mixed manually before analyzing whereas solid foods are homogenized in a diluent
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