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for 10 minutes; D value in this case is
Heating mechanisms may change in prod- D110°C = 10 min. At 115°C, the necessary time
ucts that modify their physical characteristics for the same microbial reduction is 3 minutes
during processing. For instance, in canned (i.e., D115°C = 3 min); at 120°C, 1 min is neces-
emulsions, such as luncheon meats and pâtés, sary to obtain the same population reduction
where the product changes from semifluid to (D120°C = 1 min). On the other hand, at differ-
solid, the heating mechanisms change from ent heating times, the number of destroyed
convection to conduction. Process calcula- microorganisms increases with time of expo-
tions must be carried out accordingly. sure. For example, in order to destroy 6 log
Finally, in products such as soups contain- cycles (6D) of a given microbial population,
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