Navigation: use the links below to view more comments. TOPICS: Miscellaneous Your Opinion/Questions So, what is the formula for calculating these Pu's accurately, regardless of temperature?ĪNY HELP you can provide will be greatly appeaciated. So if the Lt were, say 1.235 And the Temp were 62° You would be pulling down 1.52 Pu's per minute.īut I now have a Chart from a major manufacturer of Pasteurization Equipment and while this formula is dead accurate in the middle of the chart, error creeps in as you near the high and low temperature extremes. I had thought that it was a simple matter of raising the Lethal Rate to the power of (Tempurature-base)Įxample: Pu's per minute = Lt ^ (Temp - 60) What is the formula for accurately determining total Pu's when you have the time/temperature available? My question is: How is the total number of PU's calculated over a production run where the times and temperatures vary? (☌) (Start Lethality Calculation): the minimum temperature from which to start the Lethality calculation. The total number of Pu's are a product of both Time and Temperature. Depending of which bacteria you wish to kill each product is pasteurized to a specified number of PU's. A pasteurization unit is equal to one minute C. In a production environment, pasteurization units (Pu's) are the standard for determining pasteurization effectiveness. I have a question regarding pasteurization that no one has (thus far) been able to answer. Freeper Help Requested - Pasteurization Units, Calculating Hot fill compatible PET bottles are more expensive.Skip to comments.It cannot be used for carbonated products due to the excessive amount of foam created when introducing CO 2 to a hot product.The inner diameter (D) of the pipe to be used is 48.5 mm 0.485 dm. Refer to the Reynolds number - efficiency factor chart below. Example: A holding time (HT) of 15 sec is required in a pasteurization plant with a capacity (Q) of 10 000 l/h. Use 0.5 for laminar flow and 0.82 for turbulent flow. Allows beverages to potentially be labeled as “natural,” depending on other factors. To use add your values to the empty fields below.More cost-effective than Tunnel Pasteurization.After being held at this temperature for about 15 - 30 seconds, reducing microorganisms and preventing bacterial development, the liquid is subsequently cooled down to approximately 180 - 185☏ (82 - 85☌) before it gets filled into the packaging. In the hot filling process, the beverage is first pasteurized and heated to a high temperature typically ranging between 190 - 203☏ (or 90 - 95☌).
Hot Filling is often found in facilities filling PET bottles, but can also be used in glass bottles and cans. The liquid is then filled at a high enough temperature to sterilize the interior contents of the primary packaging. The liquid is injected into a large vat where it is heated to a high temperature and held for a short amount of time. Similar to Tunnel Pasteurization, Hot Filling uses heat to pasteurize the product. Can negatively affect flavor and cause product inconsistencies.Can occasionally require additional equipment leading to additional expenses.
Preservation methods have improved as beverage brands have pushed for new, innovative approaches to insure shelf stability of their product, and increase their competitive edge.