Arrhenius Kinetics as Applied to Product Constituent Losses in Ultra High Temperature Processing

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Abstract
Product constituent losses in ultra high temperature processing were examined with Arrhenius kinetics. An iteration procedure was utilized to develop time‐temperature relationships for tubular heating systems. After introduction of the time‐temperature relationship into the Arrhenius equation integration was performed to yield relationships representing product constituent losses. Time‐temperature conditions for a direct system required to achieve the same losses were determined. A unique condition developed where direct and indirect systems may be designed having equivalent losses, independent of activation energies. An example is demonstrated utilizing whole milk heated by commercially available direct and indirect systems. Losses in five constituents were investigated for fifteen different indirect heating conditions. The mathematical uniqueness of the equivalence is examined.
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