Thermal Death Determination: Design and Evaluation of a Thermoresistometer

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Abstract
The design and performance of a thermoresistometer (TR‐SC) are described. This instrument has a high heating (5.7°C/sec) and cooling rate and can be used to determine spore survival curves at temperatures up to UHT range. Spores can be heated in homogenized foods under constant monitoring of pH ± 0.001 u. pH) and stable temperatures (± 0.1°C). D, values can be determined to 0.008 min. This method takes less time and effort than by capillaries. The fit of Dt values to thermal death time curves (TDT) curves is better by the TR‐SC than by the capillary method. Survival and TDT curves for Bacillus licheniformis Bacillus coagulans and Bacillus subtilis were determined in homogenized foods and in McIlvaine buffer at tempertures up to the UHT range.