D-Value (Decimal Reduction Time) Explained | Thermal Processing of Milk | Dairy Technology скачать в хорошем качестве

D-Value (Decimal Reduction Time) Explained | Thermal Processing of Milk | Dairy Technology

How do dairy engineers determine how long milk must be heated to destroy microorganisms? In this lecture, we explain the D-value (Decimal Reduction Time), a key parameter used in thermal processing of milk to measure microbial heat resistance. The D-value represents the time required at a specific temperature to reduce a microbial population by 90% (one log reduction). Understanding the D-value is essential for designing safe pasteurization and sterilization processes in dairy plants. It helps engineers calculate the correct time–temperature combination required to destroy harmful microorganisms while maintaining milk quality. In this video, you will learn: • Definition of D-value (Decimal Reduction Time) • Meaning of 90% microbial reduction • Relationship between D-value and survivor curves • Graphical determination of D-value • Mathematical equation: log Nt = log N0 − t/D • Relation between death rate constant and D-value (k = 2.303/D) • Factors affecting D-value such as temperature, microorganism type, and milk composition • Industrial importance of D-value in pasteurization and UHT processing This topic is essential for Dairy Technology, Food Engineering, and Dairy Microbiology students. #DairyTechnology #DValue #ThermalProcessing #Pasteurization #MilkProcessing #FoodMicrobiology #MilkSafety #Mootechie