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Food Science and Technology QUESTION #5923
Question 1
What is the significance of the \(F_0\) value in thermal processing of evaporated milk?
  • It represents the fat content in the final evaporated product
  • It is the equivalent sterilization time at \(121.1^{\circ}\text{C}\) (\(250^{\circ}\text{F}\)) for a target microorganism: \(F_0 = \int 10^{(T-121.1)/z}\,dt\) where \(z = 10^{\circ}\text{C}\) for \(C.\;botulinum\)✔️
  • It indicates the flowability index of concentrated milk
  • It is the ratio of evaporation to condensation in the vacuum evaporator
Correct Answer Explanation
\(F_0\) is the thermal death time at \(121.1^{\circ}\text{C}\) equivalent: \(F_0 = \int_0^t 10^{(T-121.1)/z}\,dt\), where \(z = 10^{\circ}\text{C}\) for \(Clostridium\;botulinum\). For commercial sterilization of evaporated milk, \(F_0 \geq 5\text{–}6\) minutes is typically required to achieve a 12-decimal reduction of \(Cl.\;botulinum\) spores.