HEAT IN THE PRESERVATION OF FOOD PRODUCTS 537 



L (*a?r) 



s 



3 /?0K 



K <2w95' 



? //<?"<r 



|J4 C330V} 



76O OOO 040 S&O &2O 

 77/W //(/ /V//W7Z& 



' FIG. 152. Influence of temperature on sterilizing time 



FIG. 153. Influence of number of spores on sterilizing time. 



