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Thermometric Lag of a High-Temperature Short-Time Recorder-Controller

U.S. Department of Health, Education, and Welfare, Public Health Service, Cincinnati, Ohio 45202

ABSTRACT

The viscosity of milk products is greater than that of water and, consequently, thermometric lag of the recorder-controller should deviate from the lag measured by conventional procedures when water is used as the test medium. To obtain thermometric lag on product, milk products were heated to pasteurization temperature in the heater section of a high-temperature short-time pasteurizer, and the hot water recirculating pump and steam supply turned off. This caused the temperature of product to decrease at a constant rate, and thermometric lag was measured as the time lag between product temperature and bulb temperature. The recorder-controller had a 3-secthermometric lag by the conventional procedure, and with product, the measured lags were 10.4, 7.2, 6.8, 4.2, and 3.6 sec for 45% solids condensed skimmilk, 40% cream, 16% fat ice cream mix, chocolate milk, and raw milk, respectively. Thermometric lag of the recorder-controller was affected by product viscosity and exceeded the 5-sec maximum recommended in the 1965 Pasteurized Milk Ordinance of the U.S. Public Health Service for three of the five products.