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# Thermal processing Ebook

 Author Topic Search   Topic Options formula123 Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390 Post Options    Thanks(0)    Quote  Reply Topic: Thermal processing Ebook    Posted: 22 Jan 2019 at 5:13pm If you enter the data, 4 seconds holding time and holding temperature 142.5C into the calculator at https://www.dairyscience.info/uht1.asp you will note F0, B* and C* values of 9.2, 2.1 and 0.2 respectively. You have not provided enough information to calculate Reynolds number so I do not know what type of product flow is occurring. Assuming  a worst case situation, laminar flow, the F0, and B*values would be reduced by 50%. Unless you had very high spore loads the process would be predicted to be safe. Sponsored Links Truongbn Guest Group Post Options    Thanks(0)    Quote  Reply Posted: 22 Jan 2019 at 9:42am Dear Sir / Madam,Can anyone help me to consult about thermo processing calculation ? My product is drinking coconut milk. pH 6.2 - 6.8UHT type : Direct UHT steam injection from Tetra Pak.Holding time : 4 seconds, flowrate 8,000 liter / hourTemperature treatment : 142.5Are these parameters food safety ? Thank a lot . formula123 Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390 Post Options    Thanks(0)    Quote  Reply Posted: 20 Sep 2011 at 12:09am Following requests for advice on the processing conditions required to produce commercially sterile acid foods an Ebook can now be downloaded at http://www.dairyscience.info/index.php/thermal-processing.html .The  purpose of this booklet is to:1) Identify potential spoilage organisms of acidic foods2) Discuss the decimal reduction times and Z-values of the major spoilage organisms of acid foods3) List F or P values and reference temperatures for ensuring the production of commercially sterile acid foods4) Explain how to calculate F values and the number of log reductions of spoilage organisms following processing5) Explain the importance of measuring pH over the shelf life of acidified products6) Provide a summary insight to some causes of spoilage of acidic foods and their control7) Provide access to key literature concerning the manufacture and control of acid foods.The booklet can be used on an IPhone or Android device that can view PDF files.This booklet combined with the F calculators on this site will enable students to calculate the number of log reductions of spoilage organisms following thermal processing and is available as an immediate download.

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