Tyndallization

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Tyndallization

[‚tind·əl·ə′zā·shən]
(engineering)
Heat sterilization by steaming the food or medium for a few minutes at atmospheric pressure on three or four successive occasions, separated by 12- to 18-hour intervals of incubation at a temperature favorable for bacterial growth.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Tyndallization

 

a method of sterilization proposed by J. Tyndall. The method involves steaming liquids and food products at 100°C on several successive occasions or heating them on three or four occasions to temperatures of 100° to 120°C, with an interval of 24 hours between occasions. In these intervals bacterial spores that have survived at 100°C germinate, and the vegetative cells that emerge from the spores are killed during the subsequent heating. Tyndallization is used for sterilizing medicinal preparations as well as for heat processing of food products in special units equipped with thermoregulators.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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