# Calculating pasteurisation & equilibrium pressure of CO2 in water

2. Calculation of the Pasteur units (PU)

3. Holding cell (heat retention unit) calculation

4. Calculation of heat recovery

The essential parameters of pasteurisation plants for beverages can be determined or recalculated with the calculation programmes made available here. The focus is on flash pasteurisation plants here as they form part of our product range. A few calculations are however generally applicable and they can also be used for tunnel pasteurisers and pasteurisation cabinets.

*=>Calculation of equilibrium pressure in the range from 0.1°C to 30°C and max. 15g/litre, approximately*

The CO2 content in grammes per litre must be entered in the accompanying input field. If the CO2 content is given as a percentage, a simple conversion must take place: 0.6% = 6g/litre.

In the USA the CO2 content is often indicated with a dimensionless volume unit: 6g/litre=3.2volumes; 5g/litre=2.55 volumes. The volume indication can thus be multiplied by the factor 2 and then used in the accompanying calculation programme.

*=> PU calculation for fruit juice*

Holding time:min

PU calculation for fruit juice

PU = time * 1.2589^(temperature-80)

*=> PU calculation for beer*

Holding time:min

PU = time * 1.393^(temperature-60)

*=> Holding cell calculation*

*=> Heat recovery rate*