Question

In a dairy plant, after processing rasogolla is usually kept in containers. It is necessary to mathematically estimate the number of spoiled containers. The parameter that is used is called

• A. First order reaction constant
• B. Spoilage probability
• C. Thermal death time
• D. Decimal reduction time

Hint:

Canning Process Calculation: SPOILAGE PROBABILITY ($P$) = Mathematical parameter estimating the expected fraction of defective/spoiled containers in a processed batch.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Sterilization batch risk assessment in canned dairy confections: Spoilage Probability ($P$, or probability of non-sterility per container) mathematically calculates the fractional defect rate and expected number of spoiled containers in a production batch ($N_{ ext{spoiled}} = P imes ext{Total Containers}$).
Key Formula or Approach:
\[ \mathbf{Spoilage \text{ } Probability \text{ } (P)} = N_0 \cdot 10^{-F_0 / D} \quad \implies \quad \mathbf{\text{Expected Spoiled Containers}} = P \times N_{\text{containers}} \]

Step 2: Detailed Explanation:
In commercial canning and thermal sterilization of dairy confections (canned rasogolla, gulabjamun, evaporated milk):
- In commercial thermal processing, absolute zero sterility is mathematically unattainable because microbial destruction is logarithmic.
- To determine the expected frequency of surviving spoilage organisms across thousands of hermetically sealed cans:
1. Spoilage Probability ($P$) (B): The parameter used to mathematically estimate the probability that an individual container contains at least one surviving viable spore capable of spoilage ($P = 10^{-m}$, e.g., $10^{-4}$ or 1 in 10,000 cans).
2. Multiplying the spoilage probability ($P$) by the total number of containers processed in a commercial batch yields the exact mathematical estimate of the number of spoiled containers.

Step 3: Final Answer:
Therefore, the parameter used is Spoilage probability, corresponding to option (B).