Lecture

Bioprocess Sterilization

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In course

ChE-311: Biochemical engineering

This course introduces the basic principles of bioprocess engineering and highlights the similarities and differences with chemical engineering. Without going into the fundamentals, it proposes an overview of the techniques for fermentation as well as prod ...

Description

This lecture covers the principles and methods of bioprocess sterilization, including thermal, chemical, and irradiation techniques. It discusses the importance of heat inactivation of microorganisms, the concept of D-value, z-value, and F-value, and the kinetics of heat sterilization. The instructor emphasizes the significance of sterilization in maintaining sterility and safety in bioprocesses, as well as the critical quality attributes (CQAs) and process parameters involved in the sterilization process.

Instructor

Simon Crelier

Teaching & PhD Courses Biochemical engineering ChE-311 This course introduces the basic principles of bioprocess engineering and highlights the similarities and differences with chemical engineering. Without going into the fundamentals, it proposes an overview of the techniques for fermentation as well as product purification (DownStream Processing) Bioprocesses and downstream processing ChE-437 This course aims at a more advanced coverage of the basic aspects discussed in m

Official source

Related concepts (32)

Sterilization (microbiology)

Sterilization (or sterilisation) refers to any process that removes, kills, or deactivates all forms of life (particularly microorganisms such as fungi, bacteria, spores, and unicellular eukaryotic organisms) and other biological agents such as prions present in or on a specific surface, object, or fluid. Sterilization can be achieved through various means, including heat, chemicals, irradiation, high pressure, and filtration.

Aseptic processing

Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, salad dressing, liquid egg, and ice cream mix.

Autoclave

An autoclave is a machine used to carry out industrial and scientific processes requiring elevated temperature and pressure in relation to ambient pressure and/or temperature. Autoclaves are used before surgical procedures to perform sterilization and in the chemical industry to cure coatings and vulcanize rubber and for hydrothermal synthesis. Industrial autoclaves are used in industrial applications, especially in the manufacturing of composites.

Sterilization (medicine)

Sterilization (also spelled sterilisation) is any of a number of medical methods of birth control that intentionally leaves a person unable to reproduce. Sterilization methods include both surgical and non-surgical, and exist for both males and females. Sterilization procedures are intended to be permanent; reversal is generally difficult or impossible. There are multiple ways of having sterilization done, but the two that are used most frequently are tubal ligation for women and vasectomy for men.

Pasteurization

Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process.

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