Thermal processing Ebook

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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.  

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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post 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.

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Truongbn Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Truongbn 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 - 6.8 UHT type : Direct UHT steam injection from Tetra Pak. Holding time : 4 seconds, flowrate 8,000 liter / hour Temperature treatment : 142.5 Are these parameters food safety ? Thank a lot .

Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post 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 foods 2) Discuss the decimal reduction times and Z-values of the major spoilage organisms of acid foods 3) List F or P values and reference temperatures for ensuring the production of commercially sterile acid foods 4) Explain how to calculate F values and the number of log reductions of spoilage organisms following processing 5) Explain the importance of measuring pH over the shelf life of acidified products 6) Provide a summary insight to some causes of spoilage of acidic foods and their control 7) 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.