The cooking value is calculated using the same formula as the F0 (sterilizing value) or pasteurization value. Here the Tref and Z values describe the behavioural law of a particular aspect of the product, such as the colour, texture, speed of destruction of a vitamin, etc.
There are therefore several possible cooking values for a homogenous product and several dozen possible cooking values for a cooked dish. This diversity makes its use difficult, especially as the Tref and Z parameters are not always known to quantify the aspect required.
Unlike the F0 (sterilizing value) or pasteurization value, the observation point will not necessarily be the “cold spot” but may also be the “hot spot” to take maximum deterioration into account . This hot spot is at the packaging periphery and, most often, on the top layer of the load processed.
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