Heating Mead to kill the yeast

I hope I have come to the right place to ask this question.
If I have not, please direct me to the right place.

It is generally accepted that if you heat Mead (honeywine) to
60 dC (140 dF) and hold it there for 30 seconds, you will kill
most, if not all, of the yeast. The temperature or the time
may be decreased based on the ABV% (Alcohol-by-Volume) of the
Mead.

I'd like to increase the temperature to 75 dC (168 dF) to have
a shorter hold time.

Where might I find formulae for this?

Dick
.