Difference between revisions of "Process info: Sterilization in dairies"

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Latest revision as of 12:11, 21 February 2013

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1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


  • Milk UHT-sterilization parameters

Milk can be made commercially sterile by subjecting it to temperatures in excess of 100°C, and packaging it in air-tight containers. The milk may be packaged either before or after sterilization. The basis of UHT, or ultra-high temperature, is the sterilization of food before packaging, then filling into pre-sterilized containers in a sterile atmosphere. Milk that is processed in this way using temperatures exceeding 135°C, permits a decrease in the necessary holding time (to 2-5s) enabling a continuous flow operation.


  • Direct and indirect heating continuous sterilization

In the figure below there is a comparison between direct and indirect heating in continuous sterilization:


Sterilization process in dairies.jpg


Figure 1: Direct vs indirect continuous sterilization LITERATURE: http://www.foodsci.uoguelph.ca/dairyedu/home.html


2. NEW TECHNOLOGIES


a) Changes in the process

No information is available.


b) Changes in the energy distribution system

No information is available.


c) Changes in the heat supply system

No information is available.


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