Why is HTST better than LTLT? A juice product is needed to be heat processed to...

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Mechanical Engineering

Why is HTST better than LTLT? A juice product is needed to beheat processed to achieve 2 log reduction in microbial count. Itcould be accomplished by heating the juice product either at 65 or75 C. The D value for bacteria cell death at 65 C is 10 S and zvalue is 10 C. D value for ascorbic acid degradation at 65 C is 50s and Z value is 20 C. The heat transfer penetration data at 65 and75 C is given below. Determine ascorbic acid losses at 65 C and 75C
65 Â°CÂ Â Â Â Â Â Â 75Â°C
time, tempÂ Â time, temp
0 30 Â°CÂ Â Â Â Â Â Â 0Â Â 30 Â°C
30 50 Â°CÂ Â Â Â Â 10 45 Â°C
60 60 Â°CÂ Â Â Â Â 20 61 Â°C
90 65 Â°CÂ Â Â Â Â 30 75 Â°C
120 40 Â°CÂ Â Â 40 40 Â°C

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4.1 Ratings (785 Votes)

HTST High Temperature short time pasteurization Foods are heat processed to kill pathogenic bacteria technique This process uses higher heat for lesser time to kill bacteria For See Answer

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