2014

PROSES THERMAL

The industrial application of food preservation by heat began with the

work of the French inventor Nicolas Appert (17491841) who first
demonstrated that long-term preservation of different kinds of foods can
be achieved by heating the foods for a long time (many hours) in
hermetically closed containers.
The microbial origin of food spoilage and the relationship between
thermal destruction of microorganism and food preservation were
demonstrated only later by Louis Pasteur (French chemist and biologist,
18221895).

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Depending on their intensity, thermal preservation processes are classified into two
categories:
1) Pasteurization : heat processing at relatively mild temperature (say 70
100C). Pasteurization destroys vegetative cells of microorganisms but has
almost no effect on spores.
2) Sterilization : heat processing at high temperature (above 100C) with the
objective of destroying all forms of microorganisms, including spores.
Sterilization alone provides long-term preservation of foods, on the condition that
recontamination is prevented by proper packaging.
Pasteurization, on the other hand, provides only short-term stability or requires
additional preserving factors (hurdles) such as refrigeration or low pH for longterm effectiveness.

Commercial Sterilization
When foods are industrially canned, they are
sterilized in a process called commercial
sterilization.
Commercial sterilization is carried out in a large
retort which works the same way as an autoclave.
Commercial sterilization is used to kill C. botulinum
If C. botulinum is destroyed, any other significant
spoilage/pathogenic bacteria will be destroyed.

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Retort

KINETIKA KEMATIAN MIKROBA

Pemusnahan m.o oleh panas
..........> pada T konstan
..........> penurunan jumlah mikroba hidup mengikuti reaksi ordo I
dN

= kN
dt
dimana,
N= jumlah mikroba hidup
k = konstanta laju reaksi (konstanta laju pemusnahan m.o.)
dN
= kdt
N
dN

= k dt
N
N
ln = kt
N
N

N0

Ln N

Kemiringan
=-k

Ln N = ln No - kt
t

Microbial death, like

microbial growth, is
described by a
logarithmic equation.

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Ingat !
Ln X = 2.303 log X
N
ln = kt
N

N
2.303 log = kt
N

log N = log N 0

k
t
2.303

Oleh para ahli teknologi pangan (termobakteriologi), persamaan tsb

dinyatakan sebagai :
log N = log N0 -

t
D

atau

N t
log =
N0 D

D = Decimal Reduction Time

= waktu yg diperlukan u/ mengurangi jml mo dengan faktor 1 desimal
= waktu yg diperlukan u/ mengurangi jml mo sebanyak 1 siklus log
= waktu yg diperlukan u/ mengurangi jml mo sebanyak 90% populasi

Kurva Kematian Termal pada Suhu Konstant, T1

T1

10,000

1,000

100

D-value
10

D-value

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Contoh 1
Anggap suatu makanan dalam kaleng.
Jika jumlah mo awal sebesar 106 mikroba pembusuk A/kaleng.
Nilai D pada suhu 121,1oC = 15 detik.
Berapa jumlah mo setelah pemanasan selama 1 menit pada 121,1 oC
Berapa jumlah mo setelah pemanasan selama 2 menit pada 121,1 oC
Jawab :
t
Ingat ...........> log N = log N0 D
Untuk t = 1 menit :
60 detik
log N = log 10 6 15 det ik
log N = 6 4 = 2

Untuk t = 2 menit :
120 detik
15 det ik
log N = 6 8 = - 2
log N = log 10 6

N = 10 = 0,01
-2

N = 10 = 100
2

Peluang kebusukan!!

Kurva Kematian Termal pada Suhu T1 dan T2

T1
Bagaimana jika suhu
pemanasan pada T2 >T1???
Semakin tinggi T .......>
semakin kecil nilai D
D=f(T)

D1
D1

T2>T1

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Secara empiris:

log

D
121 ,1 - T
=
D0
Z
121,1 - T

D = D 0 10

Nilai Z adalah perubahan suhu (

T)
yang diperlukan untuk mengubah
nilai D sebesar 1 siklus log
Nilai Z = 18oF = ? oC

.................> perlu selalu diketahui dua-duanya!

D dan Z
Misal:
Mikroba A mempunyai DA,250F = 0.5 menit
DA>DB
Mikroba B mempunyai DB,250F = 1 menit
ZA = 10oC; ZB = 20oC

DA=DB

DA<DB

10000

Apa artinya?

1000

80.1
90.1
101.1
111.1
121.1
131.1
141.1
151.1
161.1

5000
500
50
5
0.5
0.05
0.005
0.0005
0.00005

DB (Menit)
100
10

Nilai D
(menit)

100
Suhu (C) DA (menit)

10
1
0.1

0.01
1
0.1

0.001
0.0001
0.00001

0.01

50

100

150

200

Suhu (oC)

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KETAHANAN PANAS BAKTERI PEMBENTUK SPORA

YANG DIGUNAKAN DALAM STERILISASI

JENIS M.O.

NILAI D250
(menit)

NILAI Z (C)

4,0

7,0

B.substilis

0,48-0,76

7,4-13,0

B.cereus

0,0065

9,7

0,04

8,8

B.stearothermophillus

B.megaliticum
C.perfringens
C.sporogenes
C.sporogenes (PA 3679)
C.botulinum
C.thermosaccharolyticum

10,0
0,15

13,0

0,48-1,4

10,6

0,21

9,9

3,0-4,0

8,9-12,2

A suspension of bacterial spores containing 160 000 spores per ml is heated at

110C. The number of survivors is determined in samples withdrawn every 10
minutes. The results are:

Assuming first order kinetics, calculate the decimal reduction time

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Contoh soal:
Suatu suspensi pangan mempunyai kandungan mikroba
pembusuk A dan B. Mikroba A sebanyak 3 x 105 dan mikroba
B sebanyak 8 x 106. Pada suhu 121.1oC, nilai D untuk mikroba
A dan mikroba B adalah 1.5 dan 0.8 menit. Jika suspensi tsb
dipanaskan pada suhu konstan 121.1oC, berapa lama untuk
memperoleh peluang kebusukan sebesar 10-3.

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Jawab :

log N = log N0 -

t
D

Peluang kebusukan 10-3; artinya N = 10-3.

Untuk mikroba A :
3 x 10
t = 1.5 log

10
t = 1.5 (8.477) = 12.72 menit

No
t = D log
N

-3

Untuk mikroba B :
8 x 10

t = 0.8 log
10
t = 0.8 (9.903) = 7.92 menit
6

-3

Jadi, untuk
mendapatkan peluang
kebusukan sebesar 10-3,
maka pemanasan
121.1oC harus dilakukan
selama 12.72 menit.

In a laboratory experiment it was found that heating a suspension of spores at

120C for 100 seconds results in a 9-log killing of the spores. To achieve the
same reduction at 110C, 27.5 minutes are needed. Calculate the decimal
reduction time at the two temperatures and the z value.

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Lethality of Thermal Processes

From the foregoing discussion it can be concluded that the same lethality , i.e. the
same reduction in the number of microorganisms can be achieved under different
timetemperature combinations.
In order to compare different processes as to their lethality, the concept of F value is
defined. F value is the duration (in minutes) required to achieve a given reduction ratio
in the number of microorganism at a given constant temperature.

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Lethality of Thermal Processes

Consider a thermal process during which the temperature T of the product varies
according to a known timetemperature profile, T=f(t). A certain log reduction ratio
log(N0/N) is achieved. We would like to calculate the duration in minutes (the F
value) of an equivalent process at a given constant temperature (reference
temperature R) that would result in the same reduction ratio. The calculation requires
specification of the reference temperature R and knowledge of the z value of the
microorganism considered.

Letalitas / lethal rate (L) adalah ekuivalen menit pada suhu 250F (121C) dengan
pemanasan 1 menit pada suhu tertentu.

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Untuk evaluasi dan penetapan proses termal, maka harus diidentifikasi mikroorganisme
atau enzim yang menjadi target. Kinetika destruksi mikroorganisme yang menjadi
target (nilai D, nilai z, dan lethal rate) harus diketahui. Kemudian harus diperoleh data
profil suhu pada kondisi proses. Letalitas proses dihitung dengan cara integrasi lethal
rate terhadap waktu, dalam persamaan dapat ditulis:

atau

11

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Example
For the flash sterilization of milk, a thermal treatment of 2 seconds at
131C is recommended. Calculate the F0 value of the process.

Example
The following data represent the temperature at the slowest heating point in a canned
food processed at a retort temperature of 250 F. Calculate the F0 value for this process.
Z value = 18 F.

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300

Temperature
(F)

250
200
150
100
50
0
0

20

40

60

80

100

120

Time (min)

0.8

lethal rate

0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
0

20

40

60

80

100

120

time

13

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