Spread sheet for calculating the F0, B* and C* values and estimating
the concentration of lactulose following ultra high temperature (UHT)
processing |
|
Reference
temperature for F0 |
|
RESULTS |
|
|
Reference
temperature for B*, C* |
|
F0 = |
4.1 |
|
Z value for F0 |
|
B* = |
1.0 |
|
Z value for B* |
|
C* = |
0.3 |
|
Z value for C* |
|
Lactulose,
mg 100 g -1 |
6.0 |
|
Time, seconds |
Temperature, °C |
Lethal Rate F0 |
Lethal Rate B* |
C* |
Lactulose, mg 100 g -1 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.001 |
0.004 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.409 |
0.099 |
0.033 |
0.597 |
|
|
|
0.000 |
0.000 |
0.001 |
0.004 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
|
|
0.000 |
0.000 |
0.000 |
0.000 |
|
NOTES |
|
|
|
|
To use replace the values in the input cells (coloured yellow) with
your own data and press the update button. |
|
|
The
calculator uses numerical integration (the trapezoid rule) to calculate the
thermal indicators defined below. |
|
|
Users
are advised to use small, constant value, less than 3 second, time /
temperature intervals and a minimum of 20 data points. |
|
F0=1 is equivalent to 121.1°C for 1
minute at the z value indicated. |
|
|
B* = 1 is equivalent to 135°C for
10.1 s at the z value shown and reduces a mixed flora of thermophilic spores
by 9 log cycles (a 9D reduction). |
|
C* = 1 is equivalent to 135°C for
30.5 s at the z value indicated and results in 3% loss of vitamin B1
(thiamine). |
|
|
Lactulose has been calculated using
the relationship developed by Dr Roeland Rombaut and his colleagues and a r Ea value of 134.65 kJ/mole. |
|
This
free calculator has been provided for educational purposes only. It is not
warranted or guaranteed. Use at your own risk. |
|
This
spreadsheet and others, using a more accurate numerical integration method
(Simpson's rules), will be available for download |
|
from
the Dairy Science and Food Technology website shortly. |
|
Note the B* values may (highly likely!) require adjustment to allow for for the flow conditions in the heat processing plant. This usually means reducing them by a factor of 2 (Tran et al, 2008). I will add a tutorial explaining how to do this.
©
Dairy Science and Food Technology 2011 |
