Determinación del tiempo de reducción decimal (d), constante de resistencia térmica (z) y tiempo de muerte térmica (f) en leche, aplicando el método general y el método matemático en la empresa El Ordeño S.A. Machachi 2012
To the raw milk coming from four routes that they supply to the company El Ordeño S.A. thermal treatment it was applied; three temperatures (A) and three times (B) and cooled quickly 20 °C; where temperatures: a1 = 80 °C, a2 = 90 °C, a3 = 100 °C and times: b1 = 0s, b2 = 15s, b3 = 30s. The thermal tr...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2013
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| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/2664 |
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Tag hinzufügen | Zusammenfassung: | To the raw milk coming from four routes that they supply to the company El Ordeño S.A. thermal treatment it was applied; three temperatures (A) and three times (B) and cooled quickly 20 °C; where temperatures: a1 = 80 °C, a2 = 90 °C, a3 = 100 °C and times: b1 = 0s, b2 = 15s, b3 = 30s. The thermal treatment was evaluated based on load of aerobic mesófilos expressed in ufc/ml, with this results it was determined at laboratory level the securities of the Decimal Reduction Time (D): D80=15481,039s, D90 = 2274,052, D100 = 333,857s and Thermal Resistance Constant (z) = 12 °C. By means of lineal regression the value D139 was calculated = 0,185s; finally the value of the Thermal Death Time was determined (F139) = 4,1s. With the securities F and obtained z milk was processed in the Sterilizer Tetra Therm® Aseptic Flex - Tetra Pack…. |
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