ABSTRACT
Thermal sterilization of foods usually means application of heat to such a level that ensures safety of the treated foods from microbial-related hazards and extension of its shelf life. Temperature of heating and holding time at the desired temperature, initial level of most heat-resistant microorganism in the food, death kinetics of target microorganism, heating medium, heat penetration rate, food rheology – all constitute important components in dealing with the rational design of thermal sterilization systems. Thermal sterilization process also needs modelling of inactivation kinetics of microorganism for its rational design. Thermal sterilization causes simultaneous changes or reduction in thermo-labile nutrients in the treated foods vis-a-vis nutritional qualities. Sterilization of foods by application of heat is carried out in sealed containers, mostly for solid or semi-solid foods. Sterilization is generally carried out at temperature higher than the normal boiling point of water. Sterilization of packaged foods generally refers to food kept in hermetically sealed metal containers.
