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F0, B* and C* for ESL Dairy products. |
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Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 394 |
![]() ![]() ![]() ![]() ![]() Posted: 30 Apr 2013 at 10:17pm |
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I have included an update on recent work with ESL dairy products on the site news page. |
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Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 394 |
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Hi Marvin
Welcome back to the forum. I have responded to your prion query elsewhere. The heat treatments involved in UHT processing are unlikely to have much effect on prions; I have not seen any data suggesting milk as a source of prions. Your observation re turbulent flow is essentially correct. |
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Great calculator! Re flow, divide B* by 2 because most flow is turbulent and particles travelling slower than fastest flow point?
Would u know what UHT does to prions? |
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Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 394 |
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After some weeks of testing, a calculator for determining F0, B* and C* for ESL Dairy and other UHT treated products has been added. I have tested several methods for predicting lactulose levels and have found that the relationship developed by Dr Roeland Rombaut and his colleagues, using an activation level of 134.65 kJ/mole, to work well. The calculator can be accessed at
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. |
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Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 394 |
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I have been asked to add a facility to estimate the effect of UHT-processing on lactulose and have added this to the On Line calculator that I am now testing.
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Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 394 |
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I have produced a spreadsheet using Simpson's rules that calculates F0, B* and C* for ESL Dairy and other UHT treated products. Simpson's rules give more accurate estimates of the area under the typical time/lethality plot than spreadsheets programmed using the trapezoid rule. This spreadsheet uses advanced Excel programming (basically using conditional arguments). Users can also use a simple trapezoid rule macro to compare calculations performed using both methods of numerical integration. |
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Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 394 |
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I received the query below yesterday: "Can you please provide the calculator (Fo calculator) to calculate F0, B* and C* for ESL Dairy products. I am particularly interested in custard, stabilised thickened cream and milk".
Need much more information before I can do this? Please provide some more information. NOTE An article on UHT processing with a range of On Line calculatiors is now available, see https://www.dairyscience.info/index.php/thermal-processing/325-uht-processing.html . |
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