Input

Hydroxymethylfurfural
(HMF)
Lactulose
Furosine

K ref
[μmol/l, min]
E a
[kJ/mol]
K ref
[mg/l, min]
E a
[kJ/mol]
K ref
[mg/100g protein, min]
E a
[kJ/mol]
Whole milk
Semi-skimmed milk
Skimmed milk

Select Milk Fat Status:
Whole Milk
Semi Skimmed Milk
Skimmed Milk


K ref
E a
Tref for F0: °C Zref for F0: °C HMF:
Tref for B*: °C Zref for B*: °C Lactulose:
Tref for C*: °C Zref for C*: °C Furosine:

Calculations

Note: Valid temperature range for HMF and lactulose is 90 - 120 °C and for furosine is 90 - 130 °C.

Accompaning tutorial article:
The calculator should be used in conjunction with the article on UHT processing that provides the underlying science and mathematics.

Paste your excel data here:
Toggle Time Unit:
Time
Column
Temperature
Column
°C
Seconds
Minutes

Output (Simpson's Rule)

F value: HMF: μmol/l Points:
B* value: Lactulose: mg/l Delta time:
C* value: Furosine: mg/100g protein % Loss of Thiamine: %

Output (Trapezoidal Rule)

F value: HMF: μmol/l Points:
B* value: Lactulose: mg/l Delta time:
C* value: Furosine: mg/100g protein % Loss of Thiamine: %
Time
Temperature
(°C)
Lethal Rate F
B* value
C* value
HMF
(μmol/l)
Lactulose
(mg/l)
Furosine
(mg/100g protein)