Research area

Control and safety in heat treatment

Since heat treatment means so much for food safety it is vital that it is correctly calculated, measured and documented.

Measuring equipment

Safe heat treatment depends on knowledge of how bacteria are inactivated by heat. It is also important to know how the heat spreads through a product being heated. The temperature of the product's coldest point throughout heat treatment must be known so as to be able to calculate the lethal effect on bacteria.

Nofima Mat has specialist equipment in Stavanger for measuring pressure (0-7 bar), temperature (-70 to 350°C), flow rate (for water or air) and bulging of packaging that is suitable for taking readings in water baths, ovens, autoclaves, microwave ovens etc.

 

None Copyright: Nofima

Copyright: Nofima

Contact

  • Sigurd Øines

    Reseacher

    Phone: +4751844644

    Cellphone: +47 959 68 282

 

Research area within Control and safety in heat treatment

Certification of heat treatment equipment

The validation of procedures for heat treatment and the equipment used is part of the work we carry out. It is important to measure the distribution of heat in the equipment to ensure that all the products receive the same heating effect and that the equipment is maintaining the correct temperature.

Simulation models

The effect of heat can be simulated based on actual heat readings, the product's geometry and data on the product's heat transmission properties.

Sporogenous bacteria

Practically all bacteria will be killed when a food is heated to temperatures between 70 and 100oC. Some types of bacteria however have a unique ability to survive high temperatures. These are bacteria that create spores.