? 2022 Elsevier LtdPasteurisation is a well-established process for control of pathogenic bacteria in milk and other liquids. When particles are present, an extended time or higher temperature is required to ensure that the centre of each particle is pasteurised. The temperature within particles was simulated using two different methods so that death kinetic equations could be used to calculate microbial inactivation. The extra time or temperature for particles up to 5 mm in diameter was determined using the lowest possible heat transfer rate. It was found that particles less than about 0.3 mm required an insignificant amount of extra heat treatment.
Jordan P.J.、Morison K.R.
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Department of Chemical and Process Engineering University of Canterbury
NSTL
Elsevier
