ITP730 –Thermal Processing of Foods
                                     _______________________________________________
                                     SCIENTIFICPARAMETERS 
                                          FOR ESTABLISHING 
                                        THE EQUIVALENCE OF 
                                 PASTEURIZATION PROCESSES
                                           Purwiyatno Hariyadi
                                            phariyadi.staff.ipb.ac.id
                                           phariyadi@apps.ipb.ac.id
                          phariyadi.staff.ipb.ac.id
                           THERMAL PROCESSING : Kondisi (pemanasan) dan tujuan 
                           pasteurisasi dari beberapa produk pangan … (1)
                                            PH < 4.6
                          phariyadi.staff.ipb.ac.id
                      ______________________________
                      phariyadi.staff.ipb.ac.id
                                                                                                                 1
                                                                  ITP730 –Thermal Processing of Foods
                                           _______________________________________________
                               THERMAL PROCESSING : Kondisi (pemanasan) dan tujuan 
                               pasteurisasi dari beberapa produk pangan … (2)
                                                   PH > 4.6
                              phariyadi.staff.ipb.ac.id
                               THERMAL PROCESSING : Kondisi (pemanasan) pasteurisasi 
                               susu & produk-produk susu*).
                              *) 
                               IDFA, Pasteurization: Definition and Methods. ( http://www.idfa.org/files/249_Pasteurization%20Definition%20and%20Methods.pdf)
                              *) 
                               IDFA, Pasteurization: Definition and Methods. ( http://www.idfa.org/files/249_Pasteurization%20Definition%20and%20Methods.pdf)
                              phariyadi.staff.ipb.ac.id
                         ______________________________
                         phariyadi.staff.ipb.ac.id
                                                                                                                                  2
                                                                       ITP730 –Thermal Processing of Foods
                                              _______________________________________________
                                  THERMAL PROCESSING : Kondisi (pemanasan) pasteurisasi 
                                  susu & produk-produk susu*).
                                    Ekivalensi?  NilaiPasteurisasi (Pasterurizationvalue) = Pv
                                             ௧                                               ்ି்ோ
                                    ܲ ൌනܮ.݀ݐ                         ܮ ൌܮ݁ݐ݄݈ܽ	ݎܽݐ݁ൌ	10 ௭
                                      ݒ     ଴ ܴ                        ܴ   E
                                             ௧   ்ି்ோ                T = Suhu produk selamaproses pasteurisasi
                                                                     T = SuhuAcuanPasteurisasi
                                    ܲ ൌන10 ௭ .݀ݐ                      R
                                      ݒ     ଴                        Z = Nilai Z untuk mikroba (pathogen) target
                                *) 
                                 IDFA, Pasteurization: Definition and Methods. ( http://www.idfa.org/files/249_Pasteurization%20Definition%20and%20Methods.pdf)
                                phariyadi.staff.ipb.ac.id
                                 SCIENTIFICPARAMETERS 
                                 FOR ESTABLISHING 
                                 THE EQUIVALENCE OF 
                                 PASTEURIZATION 
                                 PROCESSES
                                phariyadi.staff.ipb.ac.id
                           ______________________________
                           phariyadi.staff.ipb.ac.id
                                                                                                                                            3
                                                    ITP730 –Thermal Processing of Foods
                                  _______________________________________________
                        SCIENTIFICPARAMETERS FOR ESTABLISHING 
                        THE EQUIVALENCE OF PASTEURIZATION PROCESSES
                        phariyadi.staff.ipb.ac.id
                        SCIENTIFICPARAMETERS FOR ESTABLISHING 
                        THE EQUIVALENCE OF PASTEURIZATION PROCESSES
                        phariyadi.staff.ipb.ac.id
                    ______________________________
                    phariyadi.staff.ipb.ac.id
                                                                                                       4