Define the ltlt pasteurization method, Biology

Assignment Help:

Define the LTLT Pasteurization Method?

In LTLT pasteurization, the pasteurization time is in the order of minutes and related to the temperature used; two typical temperature/time combinations are used: 63 to 65°C over 30 minutes or 75° C over 8 to 10 minutes.

In this first class of pasteurization processes it is probable to define three phases:

a) Heating to a fixed temperature; 

b) Keeping this temperature over the established time period (= pasteurization time); 

c) Cooling the pasteurized products: natural (slow) or forced cooling. 

You would notice that, pasteurization temperature and time will vary according to:

a) Nature of product; initial degree of contamination; 

b) Pasteurized product storage conditions and shelf life required.


Related Discussions:- Define the ltlt pasteurization method

Permeability, Permeability Permeability is the ability of a soil to tra...

Permeability Permeability is the ability of a soil to transmit water or air. Permeability or infiltration rate is measured in terms of the rate of water flow through the soil i

Natural organelle''s function would you try to replicate, If you wanted to ...

If you wanted to create a synthetic organelle to test new drugs for toxicity, which natural organelle's function would you try to replicate?

Monoclonal antibody, Monoclonal Antibody is an antibody with quite specifi...

Monoclonal Antibody is an antibody with quite specific and often unique binding specificity which is secreted by the biologically cloned line of plasmacytoma cells in the absence

Describe the intensity of s2 in second heart, Describe the Intensity of S 2...

Describe the Intensity of S 2 in second heart ? Loud A 2 occurs in patients with hypertension, when aorta is closer to anterior chest wall owing to root dilatation or TGA or

Mastitis, MASTITIS The term mastitis refers to the inflammation of udde...

MASTITIS The term mastitis refers to the inflammation of udder and is characterized by physical and chemical changes in the milk which include discolouration, presence of clots

Why pulses are important for human - nutritional factor, Why Pulses are imp...

Why Pulses are important for human - nutritional factor? Pulses are rich sources of proteins (20-25 g/100 g), the limiting amino acid being methioniize. However, protein quality

Function of amino acids, FUNCTIO N OF AMINO ACIDS Proteins are poly...

FUNCTIO N OF AMINO ACIDS Proteins are polymers of amino acids. Glycine form porphyrin nucleus in chlorophyll and heme (= haem) proteins like haemoglobin and cytochrome

Cell, the s phase of interface is important and a cell can newer divide wit...

the s phase of interface is important and a cell can newer divide without it justify?

Does each amino acid have a central carbon, Q. Does each amino acid have a ...

Q. Does each amino acid have a central carbon? To which organic group is that central carbon bound? A carboxyl group -NH 2 , an atom of hydrogen - COOH, an amine group-H and a

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd