Common temperature for batch pasteurization and for continuous HTST (High Temperature Short Time) pasteurization are:

Correct option is B

The correct temperatures for batch pasteurization and HTST pasteurization are:
1. Batch pasteurization: This method typically involves heating the product to 71°C for 30 minutes. This is a slower process and is often used for dairy products and liquids where uniform heating over a longer period is preferred.
2. Continuous HTST (High Temperature Short Time) pasteurization: For HTST pasteurization, the temperature is higher, typically around 82°C for 25 seconds. This method is faster than batch pasteurization and is used in industries like dairy and beverages where high-speed processing is needed without compromising food safety.
Information Booster:
· Batch Pasteurization: A slower method that maintains a lower temperature for a longer time to pasteurize products. It's particularly suitable for products that require a gentler process.
· HTST Pasteurization: A faster method that uses high temperatures for a shorter period, often used in industrial applications to process milk, juices, and other liquid foods quickly.
Additional Knowledge on Incorrect Options:
· (a) 55°C for 40 min; 90°C for 2 sec: This is not correct because batch pasteurization at 55°C for 40 minutes is too low, and 90°C for 2 seconds is too high for HTST.
· (c) 70°C for 2 hrs; 62°C for 60 min: These temperatures do not match standard pasteurization practices. 70°C for 2 hrs is too long, and 62°C for 60 min is closer to low-temperature long-time pasteurization, not HTST.
· (d) 45°C for 1 hr; 95°C for 4 sec: 45°C for 1 hr is too low, and while 95°C for 4 seconds is an extremely high temperature for HTST, it's not the correct combination for these pasteurization methods.