Pasteurization Methods Temperatures

Reference data and engineering information about pasteurization methods temperatures for thermodynamics applications.

pasteurizationmethodstemperatures

Overview

Engineering reference data for Pasteurization Methods Temperatures in thermodynamics.

Key Formulas

First Law

$\Delta U = Q - W$

Energy is conserved — heat added minus work done.

Ideal Gas Law

$PV = nRT$

Relates pressure, volume, and temperature of an ideal gas.

Carnot Efficiency

$\eta = 1 - T_C/T_H$

Maximum efficiency between two temperatures.

Symbol	Description	Unit
$U$	Internal energy	J
$Q$	Heat	J
$W$	Work	J
$P$	Pressure	Pa
$V$	Volume	m³
$T$	Temperature	K

Pasteurization Methods, Temperatures, and Times
Temperature(°C (°F))	Time(min/sec)	Pasteurization Type
63ºC (145ºF)1)	30 minutes	Vat Pasteurization
72ºC (161ºF)1)	15 seconds	High temperature short time Pasteurization (HTST)
89ºC (191ºF)	1.0 second	Higher-Heat Shorter Time (HHST)
90ºC (194ºF)	0.5 seconds	Higher-Heat Shorter Time (HHST)
94ºC (201ºF)	0.1 seconds	Higher-Heat Shorter Time (HHST)
96ºC (204ºF)	0.05 seconds	Higher-Heat Shorter Time (HHST)
100ºC (212ºF)	0.01 seconds	Higher-Heat Shorter Time (HHST)
138ºC (280ºF)	2.0 seconds	Ultra Pasteurization (UP)

Temperature Adjustment for High-Fat or Sweetened Products

For milk products with a fat content of 10% or more, or those containing added sweeteners, or concentrated (condensed) products, the specified pasteurization temperature must be increased by 3ºC (5ºF) from the standard values listed above.

References

Original Source

Source: engineeringtoolbox.com