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What does tyndallisation usually affect?

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posted Aug 10 by Deepak Jangid

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Bacteria or spores in food
Tyndallisation was a progressive sterilisation process developed in the late 19th century by Irish physicist John Tyndall; it essentially consists of heating the substance to boiling point (or just a little below) for 15 minutes, three days in succession. It was used for food because it is gentler and less damaging on foods - usual sterilisation takes the substance to well over boiling point (121 °C).

answer Aug 30 by Divya Shree
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