{'fraction_non_alphanumeric': 0.019286403085824494, 'fraction_numerical': 0.0019286403085824494, 'mean_word_length': 5.253012048192771, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Calculating FT-Values for Heat Preservation of Shelf-Stable, Low-Acid Canned Foods using the Straight-Line Semilogarithmic Model 1.

This is a review paper illustrating how the heat process FT-value for low-acid canned foods can be estimated using measured values of the numbers and resistance of the spoilage organisms and an appropriate model. Heat process FT-values are calculated using the straight-line semilogarithmic model for preservation against public health, mesophilic spore economic and thermophilic spore economic spoilage. The microbiological characteristics of each type of preservation hazard are reviewed. Several appropriate values of DT and N0 are used in the illustration calculations of FT. The presentation is summarized graphically by placing the FT-value lines calculated using the model for preservation against public health, mesophilic spore and thermophilic spore hazards all on the same graph. This gives a visual picture of the relative magnitude of the FT-value for the different types of spoilage hazard.