题目内容
The ______ is the time in minutes at a specified temperature to reduce the number of microorganisms by one log cycle.
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Factors that influence the heat transfer into or out of the product are ( ).
The most heat resistant microbe in canned foods is( ).
( )is defined as the time required to achieve a stated reduction in the microbial population at a given temperature.
( ) provide a good alternative, as they can withstand higher temperatures(up to 75℃), operate at a wide pH range (1 to 13), and have reasonable chlorine resistance (up to 50 ppm chlorine).
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