Data are presented on the properties of thermal waves produced by several means of suddenly increasing or decreasing the temperature of the fluid moving through the holding tube of a high-temperature short-time pasteurizer. Thermal holding-time measurements made with eight instruments or methods are compared with the holding time measured by the 3-A standard salt test. The reasons for variation in the correction factor, the difference beween the holding times measured by the salt test and a thermal test, are discussed.

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Author notes

Dr. W. K. Jordan is an Assistant Professor of Dairy Industry at Cornell University. He did his undergraduate and graduate work at Cornell and received his Ph.D. degree in 1950. During World War II he served in the United States Army for three years. At present he is conducting further research on problems concerned with a short-time high-temperature pasteurization.