Lemgo Database for D- and z-values: useful for beverage spoilage microorg anisms
Thermal sterilisation still plays an important role in microbiological stabilisation of beverages. Parameter setting (temperature-time curve) of pasteurisers, flash pasteurisers and UHT plants is based on a simplified calculation basis that does not take individual circumstances into account (e.g. microorganisms, environment). Many details about each individual sterilisation process are required in order to guarantee product safety so that heating plants can be operated at the lowest temperatures and for the shortest possible times. Such information is now available in a new database on the Internet.
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