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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.
The field of dietetics can be related to: Nutrition care and intervention focused on the individual, and Nutrition care and intervention focused on the group.
Given the cell described in Figure 7.7 with a=100mM, Pk=1.0, and PNa=0.04, at steady state, plot the relationship between Jp and V.
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