Importance of temperature control on pasteurizing times
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Pasteurizing times can be found in [FOOD SAFETY HAZARDS AND CONTROLS FOR THE HOME FOOD PREPARER]:
Added by PedroG
| Original data from hi-tm | ||
| Center Temperature,
ºF | Time, 6.5D kill (Roast Beef)
min | Center Temperature,
ºC |
| 130 | 112.34 | 54.44 |
| 135 | 35.53 | 57.22 |
| 140 | 11.23 | 60.00 |
| 145 | 3.55 | 62.78 |
| 150 | 1.12 | 65.56 |
| 155 | 0.36 | 68.33 |
| 160 | 0.11 | 71.11 |
| 165 | 0.04 | 73.89 |
To get an idea how much temperature control influences the necessary pasteurization times, the following data have been interpolated:
| Calculated data | |
| Center
Temperature ºC | Time, 6.5D kill
(Roast Beef) min |
| 54.4 | 114.40 |
| 54.5 | 109.75 |
| 54.6 | 105.29 |
| 54.7 | 101.02 |
| 54.8 | 96.92 |
| 54.9 | 92.98 |
| 55.0 | 89.21 |
| 55.1 | 85.59 |
| 55.2 | 82.11 |
| 55.3 | 78.78 |
| 55.4 | 75.58 |
| 55.5 | 72.51 |
| Center
Temperature ºC | Time, 6.5D kill
(Roast Beef) sec |
| 65.0 | 84.81 |
| 70.0 | 10.68 |
| 75.0 | 1.34 |
| 80.0 | 0.17 |
So if you set your SousVide water bath to 55.0°C intending to pasteurize in 89 minutes, and your sensor is 0.5°C off, i.e. your water bath has 54.5°C instead of 55.0°C, you actually would have to pasteurize for 110 minutes. See Thermometer calibration.
On the other hand, pasteurizing at 80°C takes a fraction of a second, so dunking bagged food in water of 80°C before storing or cooking will reduce surface bacteria to a safe level very quickly.
--PedroG 00:16, March 16, 2010 (UTC)
