F-value (Sterilization value)
F-value
Japanese: F値（殺菌値）
The total heat required to sterilize a specific microorganism to target levels. An indicator integrating temperature-time combinations into a single value.
F-value is an indicator expressing the intensity of heat treatment needed for sterilization as a single number. It represents equivalent heating time at a reference temperature (usually 121.1°C), enabling comparison of different temperature-time combinations.
F₀=3 minutes for canned food means 'sterilization equivalent to 3 minutes at 121.1°C.' Actual sterilization calculations include heating-up and cooling phases, designed to achieve F₀≥3 minutes overall.
In fermented food manufacturing, F-value thinking is applied to miso pasteurization and soy sauce heat sterilization. Excessive heating damages flavor, so the goal is 'heating sufficient for safety yet minimal'—achieved through F-value-based design. Deep expertise supports both the inheritance and innovation of fermentation culture.