By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

← Prev Question Next Question →

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

By plotting the C/t values obtained from a thermal death time curve, a curve is obtained. How is the lethal value obtained from this curve?

(a) Area under the curve

(b) The center point on the x-axis with respect to beginning and end of curve and then extends to the curve

(c) The center point on the x-axis with respect to beginning and end of curve and then extends to the curve

(d) None of the mentioned

This question was addressed to me in final exam.

My question is from Principles of Food Preservation by Canning-4 in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

1 Answer

Related questions

+2 votes

1 answer

Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value. Statement 2: When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z= slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Then, which of the following represents the lethal rate at T?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

For the thermal death time curve, C= minutes to destroy the organism at 121 deg C. Z=slope of thermal death time curve in deg C and T= temperature under consideration and t= time taken to destroy. Which of the following is read from the graphs?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

With respect to thermal death time curve, D value is the unit defined as the combination of time and temperature to bring about a 90% reduction in spoilage organisms.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Heat resistance of an organism is designated by the ‘c’ value. Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

When a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following is required for calculation of process time by Ball’s method?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following statements is true? (a)The general method of determining the heat process required for canned food always gives result in terms of total heating time

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following is true about death time curve method to sterilize canned food?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode. Statement 2: In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

In sedimentation, l – clear liquid zone, t- thick suspension zone, s- solid zone. With concentration of solids as the y-axis and the time as the x-axis, which curve does the following represent?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

In sedimentation, l – clear liquid zone, t- thick suspension zone, s- solid zone. Which of the following curve with height of the interface as the y-axis and the time as the x-axis represent the s-t interface?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

_________ is equal to the reciprocal of the slope of the thermal death time curve.

asked Feb 2, 2022 in Food Processing Unit Operations by Ava (110k points)

+1 vote

1 answer

Statement 1: Which of the following methods is used to determine process times for products? Statement 2: Which of the conditions is the above method used in?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: In low and medium acid foods, spore forming organisms are observed. Statement 2: In acidic products, the organisms must be yeasts, molds etc.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following factor does safe processing schedule depend upon?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: The swelling of cans takes place due to the release of hydrogen gas. Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: For calculating the minimum thickener area, the angle bisector method is used. Statement 2: In the angle bisector method, the point obtained the curve and the corresponding time is the time when the solids enter the compression zone.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation. Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

The curve obtained by plotting the normal and shear stress is called as ___________

asked Feb 8, 2022 in Geotechnical Engineering I by Sophia (102k points)

+2 votes

1 answer

Statement 1: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively. Statement 2: The time when heating started is called the zero time.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein. Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

...