Balance tank Dairy Processing Handbook Tetra Pak 2003 WordPress Com. The rapid heating and cooling explains why direct systems deliver superior product quality and are often chosen to manufacture heat-sensitive products, such as premium quality market milk, enriched milk, cream, formulated dairy products, soy milk and soft ice mix, as well as dairy desserts and baby food. Both pre-sterilizations are applied in order to lower the heat load in the heating tower and thereby reduce the unwanted chemical and organoleptic changes and get closer to the quality obtained by the UHT process followed by aseptic filling. As their heat resistance is much higher then that of vegetative microorganisms, sterilization processes concentrate attention to the killing effect on spores only. Dairy processing handbook. 5.0 out of 5 stars 1. if the temperature of a process is raised by 10 °C, the speed of chemical reactions doubles or triples. Stabilisers may also be added to modify the consistency when necessary. The time/temperature curve in Figure 9.6 shows that thiamine losses are less than 3% in UHT-treated milk, but considerably higher in in-container sterilized milk (approximately 20 – 50 %). This is also an environmentally friendly technology due to the reduced waste and energy consumption. by either indirect heating, direct steam injection or steam infusion. In special cases in the US, it is reckoned that the fastest moving particle passes a holding cell twice as fast as the average particle, i.e. The sterilization process must be designed in such a way that there is only a negligible risk that a product will be spoiled before the consumer uses it, or that it contains surviving and growing pathogenic microorganisms. Everyone needs to have a perfect body. User Review - Flag as inappropriate. In unlimited volumes we have always to count with some survivors, otherwise known as the “sterilizing effect” or “sterilizing efficiency” concept. Zoom If the droplet size varies, the infuser will depart from the theoretical model upon which the design is based. 127. Scoring high marks in an economics essay is a combination of economics knowledge and examination technique. A commercially sterile product is defined as one which is free from microorganisms that grow under the prevailing conditions. The main reason for pre-sterilization is either to decrease the number of spores that will be finally removed by the second sterilization in the container, or achieve in principle the same sterility level in the pre-sterilization step as in the UHT plant. In the hydrostatic tower the milk containers are slowly conveyed through successive heating and cooling zones. Dairy Processing Handbook 2015 Pdf.pdf - search pdf books free download Free eBook and manual for Business, Education,Finance, Inspirational, Novel, Religion, Social, Sports, Science, Technology, Holiday, Medical,Daily new PDF ebooks documents ready for download, All PDF documents are Free,The biggest database for Free books and documents search with fast results better than any online ⦠), Toppings and creams based on vegetable fat. The main difference between this system and the steam injection system is the way the milk and steam are brought together.The basic principle of steam infusion is to heat a product by passing it through an atmosphere of steam, as shown in Figure 9.11. Thermal impact on bacteria in different states. Time-Temperature curve for in-container sterilization. Before start of production the plant must be pre-sterilized in order to avoid re-infection of the treated product. Homogenizer Entire Content Of Dairy Processing Handbook Now Free Online. UHT process with heating by indirect heating in plate heat exchanger. Codex Alimentarius Commission (WHO/FAO), Code of hygienic practice for milk and milk products, CAC/RCP 57-2004: UHT (ultra-high temperature) treatment of milk and liquid milk products is the application of heat to a continuously flowing product using such high temperatures for such time that renders the product commercially sterile at the time of processing. UHT pilot plant based on tubular heat exchangers. Tubular heat exchanger, cooler. The heat stability of the proteins can be quickly determined by an alcohol test. Hi I would like to have this book in pdf digital, thanks. 6 ⦠Most people ad... English isn’t just any other native language, it’s the international language that connects people around the world, so that they may communicate in a common language. Please enter your details to continue reading the rest of the book of 480 pages essential dairy processing knowledge. 01 $249.50 $249.50. UHT plants of the indirect heating type are built for capacities up to30,000 l/h. Unfortunately, the correlation between the two is not very good. The producer can, for example, reach geographically wider markets, simplify production planning by reducing product changes and losses, make deliveries easier by using fewer and cheaper distribution vehicles, and eliminate return of unsold products. Dairy Microbiology Handbook The Microbiology Of Milk And Milk Products. Scraped surface heat exchanger, heater From inside the book . Dairy processing. Hence, we are here to share some of the best online courses which you can opt to have a slim yet a healthy body. In many cases the milk is pre-treated in a pre-sterilizing plant similar to a UHT plant. This will always secure consistent, and best, product quality. Thus the second sterilization will remove only the microorganisms that entered the product due to the non-aseptic filling process (F0 = 1 – 2 minutes). Coiled tubular heat exchanger, cooler. Fig. Yes, online schooling is the best idea for every learner. Two methods are used for the production of long-life milk for ambient storage:A In-container sterilizationB Ultra High Temperature (UHT) treatment followed by aseptic filling into packages protecting the product against light and atmospheric oxygen. Non-aseptic homogenizer Fig. The concept is subjective – shelf life can be very long if the standards set for product quality are low. However, milk is not a good source of vitamin C and folic acid, as the content is far below the recommended daily intake. Specific hourly capacities or temperature programmes cannot be stated due to the wide variation in the physical characteristics of individual products. the holding time in seconds divided by 60T = sterilization temperature in °C. Fig. Indirect UHT system based on tubular heat exchangers. The milk is heated to 135 °C or higher for a few seconds and then cooled to 30 – 70 °C (depending on the material of the bottle – as a rule plastic bottles require the lower temperature), and transferred to clean, heated bottles before it is treated in the hydrostatic tower. Double homogenization, using one homogenizer upstream and one downstream, can be used to obtain premium quality and long shelf life stability for some products. Failure to meet the pre-set values automatically opens a return valve to direct the product to a reclaim tank. After pre-heating to approximately 80 °C, the product then continues to the ring nozzle steam injector (4). It is also possible to combine direct heating and indirect cooling without subsequent flash cooling. In this section the product is heated to about 75 °C by UHT-treated product, which is cooled at the same time. Both low-acid products (pH > 4.5) and high-acid products (pH < 4.5) can be treated in a UHT plant. Two processes are used for sterilization in bottles or cans. UHT is a high-speed process and has much less effect on the colour and flavour of the milk. Handling becomes easier for the retailer, as expensive refrigerated display space is not necessary and stock planning is simplified. A centrifugal pump (8) feeds the UHT-treated product to the aseptic two-stage homogenizer (9). As mentioned above F0 value is valid just for spores of Clostridium botulinum with specific z - value of 10 °C. Zoom For example, a sterilizing effect of 9 indicates that out of 109 bacterial spores fed into the process, only 1 (100) will survive. The values within brackets (30 °C and 55 °C) express the optimal growth temperatures of the vital types of corresponding spore forming microorganisms.Source: Kessler, Limiting lines for destruction of spores and effects on milk. Sterilization area The higher the temperature, the shorter the time required to destroy microorganisms. Fig. However, regular consumers of autoclave-sterilized milk are accustomed to its “cooked” or caramel flavour and may find the UHT-treated product “tasteless”. Is sour, due to a high bacterial count of acid-producing microorganisms, Contains a high level of serum proteins – typical of colostrum, Was stored for a long time at low temperatures, The temperature and the length of time it is applied, The heat resistance of the microorganisms. Spores cannot develop in high-acid products such as juice, and heat treatment is therefore intended only to kill yeast and moulds. The product is cooled with water (6 and 7) and chilled water (8 and 9) until it reaches packaging temperature.Finally, the cooled product is pumped to an aseptic buffer tank (not shown), which provides a buffer volume between the continuous process line and the packaging system. There are many advantages for the producer, retailer and consumer if a product does not require refrigeration and can be stored for long periods without spoiling. 9.2 Dairy Handbook. The product-spreading system may vary, but the resulting milk droplet size must be uniform, so that the rate of heat transfer does not vary. When samples of the milk are mixed with equal volumes of an ethyl alcohol solution, the proteins may become unstable and the milk flocculates. It entails heating the product to a specific temperature for a specific length of time. The values within brackets (30 °C and 55 °C) express the optimal growth temperatures of the vital types of corresponding spore forming microorganisms.Source: Kessler. The processing principle, shown in Figure 9.20, does not differ very much from the UHT plant with a plate heat exchanger described above. From inside the book . The plant does not have to be resterilized after AIC. Time-Temperature curve for in-container sterilization. › How To Design & Conduct Interviews for Qualitative Research, Deep Discounts With 80% Off, › bonding agreement for training employees, › Emerging Trends in Engineering, Science and Technology, Hot Sale 40 % Off, › SAP ABAP in BW: Core ABAP Training, Existing Coupon Of 80% Off, › characteristics of an unteachable spirit. Homogenization before UHT treatment is possible in indirect UHT plants, which means that non-aseptic homogenizers can be used. However, it has been shown that about 0.4 – 0.8 % of the lysine is lost, and this figure is the same for pasteurized milk. Milk stored for a long time at low temperature may contain high numbers of psychrotrophic bacteria, which can produce heat-resistant enzymes that are difficult to completely inactivate by heat treatment. According to legislation in some countries, a minimal F0 value of 3 minutes is required (correspondent to 12 log reduction of spores of Clostridium botulinum). This is defined as the period during which a product can be stored without the quality falling below a certain acceptable minimum level. UHT process with heating by indirect heating in scraped surface heat exchanger. Alfa-Laval (Firm) Alfa-Laval, 1987 - Dairy processing - 333 pages. This clearly illustrates the advantages of UHT treatment against in-container sterilization operating at low temperature for a long time. In these plants it is possible to study the effects of varying technological parameters related to the UHT process, such as temperature programmes, holding times, heating method (direct or indirect) and deaeration vs. no deaeration, in addition to homogenizing pressures and temperatures. 9.22 reach their goals and pursue their dreams, Email: Steam injector 9.28 The batch system can be operated by three methods: The rotary methods have an advantage over the static method due to the quicker uptake of heat from the heating medium and the greater uniformity of treatment with respect to bacterial kill and colour of the finished product. Thermal impact on bacteria in different states. UHT process with heating by direct steam injection combined with tubular heat exchanger. At the same time milk is. See Figures 9.5 and 9.6. Dairy Processing Handbook. Low-acid liquid products (pH above 4.5 – for milk more than pH 6.5) are usually treated at 135 – 150°C for a few seconds. The course is a full-time course scheduled for Minimum time for the hot water sterilization is 30 minutes from the moment the relevant temperature has been reached in the whole aseptic part of the plant. The water on the inlet side is heated and the water on the outlet side cooled, each at a temperature adjusted to give maximum heat uptake/abstraction compatible with avoidance of breakage of the glass by thermal shock. If the temperature drops during production, the product is diverted into a reject tank and the plant is flushed by water. Positive feed pump The plant must be cleaned and sterilized before restart. Steam injection (4) instantly raises the temperature to 140 – 150 °C. One of the major advantages of an aseptic tank is that the product is only processed once, and at optimal conditions without any recirculation. Pre-sterilization can take place in an indirect or direct plant. When the UHT treatment is combined with aseptic packaging, it results in a commercially sterile product. The rotary valve-sealed sterilizer, Figure 9.9, is a comparatively low-built machine with a mechanically driven valve rotor, through which the filled containers are passed into a relatively high pressure/high temperature zone, where they are subjected to sterilizing temperatures of the order of 132 – 140 °C for 10 – 12 minutes. The risk of supplying an unsterile product to the aseptic filling machine must be eliminated. This process solution is appropriate for products such as coffee cream and evaporated concentrated milk Indirect UHT plants are a suitable choice for processing of milk, flavoured milk products, cream, dairy desserts, yoghurt drinks, concentrated milks and other non-dairy applications, such as juices, nectars and tea. Dairy Processing Handbook The Dairy Processing Handbook concentrates our vast know-how and provides in-depth, yet easy-to-understand, information on manufacturing processes. 9.26 Holding tube The higher the temperature and the longer the holding time, the more efficient the process, i.e. Zoom A scraped surface system is based on a number of relevant heat exchangers and a typical flowchart for this process is shown in Figure 9.22. These product parameters are just as important as the process parameters, and successful development of a new UHT product requires that all of them are studied together. Monitors located at different stages of the process check that these temperatures have been attained. Final cooling stage The CIP cycle for direct or indirect UHT plants may comprise sequences for pre-rinsing, caustic cleaning, hot-water rinsing, acid cleaning and final rinsing, all automatically controlled according to a pre-set time/temperature programme. An aseptic tank can be used in many ways in UHT lines, depending on plant design and the capacities of the various units in the process and packaging lines. folic acid and vitamin C, are oxidation-sensitive, and their losses occur mainly during storage due to a high oxygen content in the milk or in the package. Horizontal sterilizer with rotary valve seal and positive pressurisation (steam/air mixture) facility. Dairy Processing Handbook Steam humidification whereby saturated steam injected into the powder causes condensation on the particles. The Q10 value for flavour changes – and for most chemical reactions – is around 2 to 3, i.e. Limiting lines for destruction of spores and effects on milk. The holding tube (5) maintains the product at the required temperature for a predetermined period of time. Zoom Process flow chart for UHT pilot plant including indirect heating in plate heat exchangers or tubular heat exchangers and direct heating module (within broken line) as well as aseptic and non-aseptic homogenization alternatives. 9.17 This reference process is given a B* value of 1.0. The corresponding value for in-container sterilized milk is 6 – 10 %. 9.16 UHT treatment is a continuous process, and its application is therefore limited to products that can be pumped. A coiled heat exchanger system is based on a number of relevant heat exchangers and a typical flowchart for this process is shown in Figure 9.21. Fig. Dairy Processing Handbook. The cooked off notes are caused by structural changes of protein in milk and are absolutely harmless but are not well accepted by consumers in some countries. Line B is the lower limit of combinations for complete sterilization (destruction of thermophilic spores). Food processing and packaging company Tetra Pak has released the newest edition of its Dairy Processing Handbookâan industry reference book providing guidance on the key operational steps of dairy processing. However, an aseptic downstream homogenizer might improve the texture and physical stability of certain products. Process flow chart for UHT pilot plant including indirect heating in plate heat exchangers or tubular heat exchangers and direct heating module (within broken line) as well as aseptic and non-aseptic homogenization alternatives. There are no changes in the nutritional value of fat, lactose and mineral salts, but there are minimal changes in the nutritional value of the proteins and vitamins. A milk carton for long-life milk must therefore be of high-quality carton board sandwiched between layers of polyethylene plastic. The time cycle of a hydrostatic sterilizer is approx. Compared with the in-container sterilization plants, the new UHT plants soon gained a reputation for producing an excellent flavour. 9.15 A typical flowchart is shown in Figure 9.17. After homogenization, the product is cooled to approximately 20 °C in the plate heat exchanger (3) and then continues directly to an aseptic filling machine or to an aseptic tank for intermediate storage before being packed. The combined effect of time and temperature on the sterilization of Clostridium botulinum spores is expressed in terms of the F0 value in units of time, most frequently minutes. 0 Reviews. Dairy Processing Handbook Tetra Pak Processing Systems AB, Lund Target group and requirements The course is intended for personnel within the food and dairy industries. Holding tube the greater the sterilizing effect. It holds the weightage of 60% of the total paper. Scraped surface heat exchangers are a suitable type for treatment of high-viscosity food products with or without particles. Fig. Plate heat exchanger The flow chart in Figure 9.27 illustrates a pilot plant for indirect heating in plate heat exchangers, or alternatively in a tubular heat exchanger and additional modules for direct heating and homogenization of the product, either upstream (non-aseptic, 5a) or downstream (aseptic, 5b). UHT plants are often flexibly designed to enable processing of a wide range of products in the same plant. This method saves downtime and permits longer production runs. In low acid products – products with pH above 4.5 – the most heat-resistant microorganisms which can grow are spores. Lund, Sweden : Tetra Pak Processing Systems AB, ©2003 (OCoLC)690474464 Submit Close. The general conclusion should therefore be that UHT milk and pasteurized milk are of about the same quality, while in-container sterilized milk is of inferior quality in terms of nutritional value. It was born with the purpose of being a part of businesses tha... Men and women are concerned to find the perfect match who is no conservative. In the event of a sudden 50% reduction of the flow compared with nominal, a valve (C) is activated so that the heating medium by-passes outside the first heating section (A). [email protected], With the world's first MOOOOO-C, you will gain a broad and comprehensive understanding of all aspects of, University College Cork, in association with Teagasc, has developed a part-time, blended-learning Level 9 Postgraduate Certificate in, How To Design & Conduct Interviews for Qualitative Research, Deep Discounts With 80% Off, Emerging Trends in Engineering, Science and Technology, Hot Sale 40 % Off, SAP ABAP in BW: Core ABAP Training, Existing Coupon Of 80% Off, illinois state high school basketball champions. All parts of the system downstream of the actual high-temperature heating section are of aseptic design to eliminate the risk of re-infection. 9.6 During storage the enzymes can cause organoleptic changes such as rancidity, bitterness or even gelation (age-thickening or sweet curdling). While these bacteria are easily killed as long as they are in the vegetative state, their spores are difficult to eliminate. At refrigeration temperature, around 5 – 7 °C, the UHT flavour will be suppressed. This is why UHT processing is also called aseptic processing. One or more aseptic tanks included in the production line thus offer flexibility in production planning. Note: Operating at 50% of the nominal capacity, the holding time will be doubled in order to compensate for the lowering of the UHT temperature. 9.1 Fig. Vacuum vessel The lethal effect of sterilization on microorganisms can thus be expressed mathematically as the logarithmic function to the left. Scraped surface heat exchanger, cooler by Ramesh C. Chandan, Arun Kilara, et al. Each time a sterilization process is performed, it can be characterised by a certain sterilizing effect. In some countries (especially the United States), particular attention is paid to the residence time in a holding cell or tube, with special reference to the holding time for the “fastest moving particle”. Tubular heat exchanger, regenerative preheater and cooler The dotted line on the graph represents the temperature development in a system without split heating facilities running at 50% of nominal capacity. Download Tetra Pak Dairy Processing Handbook Comments. The temperature of the product will thus be kept at the pre-heating temperature (75 °C) until the product reaches the second (final) heating section (B) where heating to the relevant UHT temperature takes place. Vacuum vessel Aseptic packaging has been defined as a procedure consisting of sterilization of the packaging material or container, filling with a commercially sterile product in an aseptic environment, and producing containers that are tight enough to prevent recontamination, i.e. Otherwise, the process is similar to the steam injection system as shown in Figures 9.15 and 9.16 above. However, in principle there is no pronounced difference between the two direct methods (steam injection and steam infusion). Aseptic tank used as an intermediate storage tank for one product while a second is processed and packed. Ventilation fan Product tank Dairy Processing Handbook The Dairy Processing Handbook concentrates our vast know-how and provides in-depth, yet easy-to-understand, information on manufacturing processes. The sterilizing effect is expressed by the number of decimal reductions achieved in the process. At the same time milk is. Top Some of the vitamins in milk are considered to be more or less thermostable in regard to pasteurization or UHT treatment. User Review - Flag as inappropriate. Depending on the flow pattern of the liquid (turbulent or laminar flow), the efficiency coefficient for milk is in the interval of 0.5 – 0.90. However, only low-acid products require UHT treatment to make them commercially sterile. 9.20 Entire content of Dairy Processing Handbook now free online UHT process with heating by indirect heating in plate heat exchanger. The injected steam is flashed off as vapour in a vacuum vessel (6), whereupon the temperature of the milk drops to 80 °C. Fig 9.21 A tubular system is chosen for UHT treatment of products with low or medium viscosity that may or may not contain particles or fibres. Scraped surface heat exchanger for heating and cooling. The same relationship regarding destruction of vitamins can be found in all other heat-sensitive vitamins in UHT and in-container sterilized milk, for example B6, B12, folic acid and vitamin C. Losses of vitamin B2 and vitamin C in in-container sterilized milk may be as high as 100%. In many cases, indirect UHT plants are designed for a variable capacity between 50 and 100% of the nominal and are directly connected to a line of aseptic packaging machines. Gain access to the contents of this book by filling out the fields in the form. Dairy Processing Handbook With over 600 illustrations and 480 pages of essential reading, the Dairy Processing Handbook is useful reference for dairy professionals and students worldwide. Some of the vitamins, e.g. Aseptic tanks in production line for flexibility of production. Holding tube. Many laboratories in the food and dairy industry have installed UHT pilot plants for product development. All sequences involved in starting, running and cleaning the plant are initiated from a control panel, which contains all the necessary equipment for control, monitoring and recording of the process. Milk exposed to high heat treatment must be of very good quality. Hardcover $179.01 $ 179. Using ultra high temperatures with short holding times can provide a high sterilization effect while causing only minimal chemical changes in the treated product. UHT process with heating by direct steam injection combined with plate heat exchanger. Milk with pH below 6.65 at 20 °C has reduced thermal stability and causes not only processing problems, e.g. Fig. High spore counts may be found in products with low total counts, and vice versa, so total count determination cannot serve as a reliable basis for enumeration of spores in food products. Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz 128. Coiled tubular heat exchanger. 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