Lethality 80 140 70 120 60 F-value (min) Temperature (F) Core temperature 160 100 80 60 50 40 30 40 20 20 10 0 0 10 20 30 40 50 60 70 80 90 0 0 10 20 30 Time (min) 40 50 60 70 80 90 Time (min) The calculator draws two graphs (from left): core temperature vs. time and process lethality curve. AIB International With the reduction rate verified, the team then turned to statistical principles to develop a microbial kineticsbased interactive model - an Excel spreadsheet known as the Baking Process Kill Step Calculator. The baker gathers oven data on time and temperature during the baking process. This information drops into the spreadsheet. The calculator generates the lethality curve, which validates the kill step. The AIB International team employed live data to de- velop and test their model. It used data gathered from bakeries around the Midwest making hamburger buns. Easily applied Working the calculator is deliberately simple. "All the baker has to do is put in his data," Dr. Channaiah said. "We had to make the method scientifically valid for the regulators and practical for the baker." Mr. Strouts noted, "Bakers are probably already doing Radio Frequency Pasteurization ization Systems S Maintains Product Functionality ityy it Preserves Organoleptic Qualities iess Available for Bagged or Bulk Products Pro rodu d ct du ctss No Product Markings Required d 1HZ N:8OWUD6HULHV 0DFURZDYH703DVWHXUL]DWLRQ6\VWHP WLRQ6\VWHP RFC's OmniTherm SimulatorTM is available for determining if your production can beneÀt from the MacrowaveTM Pasteurization Process. 94 Baking & Snack November 2015 / www.bakingandsnack.com !ORJ5HGXFWLRQ 150 Dover Road, P.O. Box 158, Millis, MA 02054-0158 Tel. 508-376-9555 Fax 508-376-9944 ZZZPDFURZDYHFRPhttp://www.macrowave.com