A yogurt drink product is pasteurized using a batch reactor. The initial bacterial count is 107 cells/mL, which can be reduced to 103 cells/mL in 30 sec at 80 C. The heating and cooling are so rapid that the contribution of the heating and cooling period to killing can be neglected. It is now decided to change the process to a con- tinuous operation operated at a higher temperature that has a killing rate constant that is three times higher. You are given a 50 cm long tube with a 2 cm diameter for this purpose. Again, assume that heating and cooling are rapid. What flow rate should you use to achieve the same degree of reduction in bacterial count? a