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InvisibleSixTango
Mycota

Registered: 01/21/02
Posts: 1,996
Loc: A little North of Paradis...
DRY EAT PASTURIZATION (in the oven)
    #1282681 - 02/05/03 06:15 PM (13 years, 10 months ago)

Okay, I did bong hit #15, so - if this is gibberish -- bite me  :tongue:.

Heat is lethal to microorganisms, but each species has its own particular heat tolerance. During a thermal destruction process, such as pasteurization, the rate of destruction is logarithmic, as is their rate of growth.

Thus bacteria subjected to heat are killed at a rate that is porportional to the number of organisms present. The process is dependent both on the temperature of exposure and the time required at this temperature to accomplish to desired rate of destruction.

Thermal calculations thus involve the need for knowledge of the concentration of microorganisms to be destroyed, the acceptable concentration of microorganisms that can remain behind (spoilage organisms, for example, but not pathogens), the thermal resistance of the target microorganisms (the most heat tolerant ones), and the temperature time relationship required for destruction of the target organisms.

Heat Sterilization

Heating is the most frequently used means to destroy microbes, being both economical and easily controlled. Successful heat sterilization must consider the degree of heat resistance demonstrated by a microorganism. Death from heating is an exponential function and occurs more rapidly as temperature increases. The nature of heat is also important: moist heat penetrates better than dry heat.

Decimal reduction time (DRT) is a concept employed by the canning industry to determine heat sterilization and is defined as the time it takes for 90% of microbes will be killed at a particular temperature.

Moist heat

Boiling will kill most vegetative bacteria and viruses within 10 minutes. Bacterial endospores can survive boiling temperatures. Certain bacterial toxins such as Staphylococcal enterotoxin are also heat resistant.

Autoclaving

Uses steam heat under pressure to penetrate and kill microorganisms. Steam produced at 15 psi heats to 121 C and will kill endospores after 15 minutes. Denser materials or large objects will need to be autoclaved for longer periods.

Pasteurization

Pasteurization is named for a process developed by Louis Pasteur as he looked for ways to prevent wine spoilage. It is important to note that Pasteurization is not synonymous with sterilization. This process employs heat to destroy pathogens and reduce the number of spoilage microbes in foods.

Before this process was developed, milk was a common source of diseases such as tuberculosis, typhoid fever and brucellosis. Today, pasteurization is primarily used to prolong the shelf-life of various foods.

Pasteurization employs the concept of equivalent treatments. As temperature increases less time is needed to kill a certain number of microbes that would take more time to kill at a lower temperature. Classical (bulk) pasteurization heated foods at 63 C for 30 minutes. Today, flash pasteurization or high temperature, short-time (HTST) methods are favored as they kill heat-resistant organisms more effectively and are less likely to alter the flavor of foods. The HTST methods involve continuos passage of foods past a heat exchanger.

Dry heat sterilization

Dry heat takes more time to kill microbes as it does not penetrate as well in the absence of steam..

Incineration: burns organisms and physically destroys them. Used for needles , inoculating wires, glassware, etc. and objects not destroyed in the incineration process.

Boiling: 100?C for 30 minutes. Kills everything except some endospores . To kill endospores, and therefore sterilize the solution, very long or intermittent boiling is required.

Autoclaving (steam under pressure or pressure cooker): Good for sterilizing almost anything, but heat-labile substances will be denatured or destroyed.

Dry heat (hot air oven): 160?C/2hours or 170?C/1hour. In general a compost substrate temperature of 140o F for 4 hours is adequate for a complete pasteurization. An effective pasteurization will eradicate harmful bacteria, nematodes, insects and fungi.

Dry heat at higher temperatures pasteurize substrates quicker. To insure the temperature is even -- throughout the material being pasteurized, the use of a thermometer introduced into the center of it -- is recommended.

Once the thermometer reaches the desired temperature, allow for adequate time -- at that temperature, to fully pasteurize any material.

6T  :tongue:

 


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~whiskey river rafting, hot tubbing, dirty dancing & spending money on - wild women - having fun & just gonna waste the rest~


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InvisibleSubGen1us
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Registered: 11/26/02
Posts: 3,427
Re: DRY EAT PASTURIZATION (in the oven) [Re: SixTango]
    #1282767 - 02/05/03 06:44 PM (13 years, 10 months ago)

yup, but if ur careful the other ways u wont kill the good mircobes either.
I guess u were just stating another method. hmm.

Oh i see wat u were doing. LOL

ovens are small and in the house though.


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InvisibleSubGen1us
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Re: DRY EAT PASTURIZATION (in the oven) [Re: SubGen1us]
    #1282780 - 02/05/03 06:51 PM (13 years, 10 months ago)

i think the reason people use the other method is so the water content is right when the drain it. if u did it with dry heat u would have to add water later.


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InvisibleSixTango
Mycota

Registered: 01/21/02
Posts: 1,996
Loc: A little North of Paradis...
Re: DRY EAT PASTURIZATION (in the oven) [Re: SubGen1us]
    #1282781 - 02/05/03 06:51 PM (13 years, 10 months ago)

Not all ovens are SMALL & IN THE HOUSE.

I bought a huge M/Fugger for $50 & it is not in the house.

It works, if ya take the time to figure out HOW. Better than dripping dung pillow cases, anyway -- IMHO.

Adding water -- is a lot better than trying to drain / squeezing it out.

6T (hammered)


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~whiskey river rafting, hot tubbing, dirty dancing & spending money on - wild women - having fun & just gonna waste the rest~


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InvisibleSubGen1us
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Re: DRY EAT PASTURIZATION (in the oven) [Re: SixTango]
    #1282795 - 02/05/03 06:56 PM (13 years, 10 months ago)

also when theres no water mircobes go dormant. wouldnt u have to let them sit for a couple days after rewetting the shit to get it going agin?


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InvisibleSubGen1us
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Re: DRY EAT PASTURIZATION (in the oven) [Re: SixTango]
    #1282804 - 02/05/03 07:00 PM (13 years, 10 months ago)

Quote:

if ya take the time to figure out HOW




Why do u just assume i dont understand how it works. Probley cause im an illiterate basterd  :tongue:


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Edited by SubGen1us (02/05/03 07:01 PM)


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InvisibleChe_Night_Soil
Koinoniphobic

Registered: 07/16/02
Posts: 1,533
Loc: Commonslaughtia
Re: DRY EAT PASTURIZATION (in the oven) [Re: SixTango]
    #1283120 - 02/05/03 09:39 PM (13 years, 10 months ago)

A very informative post. Thanks, 6T. I was wondering, though, how various grains, that it would seem might be heat-labile, keep their nutrients through the autoclaving process.


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if(human==autoPart){
for(i=1;i<infinity;i++){
getBorn(mind,soul);
getEdu(mind,soul);
getJob(mind,soul);
retire(mind,soul);
die(mind,soul);
}
}


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InvisibleG a n j a
Pictish and proud
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Registered: 12/03/02
Posts: 7,860
Loc: Zone ate
Re: DRY EAT PASTURIZATION (in the oven) [Re: SixTango]
    #1283165 - 02/05/03 10:13 PM (13 years, 10 months ago)

Thanks for that SixTango very informative.
I Pasteurised my bulk in the oven at 200?f for 2 hours then put the
whole thing straight into the freezer to reduce the heat quicker
therefore destroying more live cells.I'm not sure if i just made this up
but i think the fast temp change destroys cell walls more than a steady
heat reduction?Any one else know of this or is it my mind playing tricks on me?lol


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Invisibleangryshroom
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Registered: 12/18/01
Posts: 7,262
Re: DRY EAT PASTURIZATION (in the oven) [Re: SixTango]
    #1283176 - 02/05/03 10:16 PM (13 years, 10 months ago)

Very nice post, very informative... should maybe be added to the FAQ :wink:


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