Process info: Sterilization in dairies
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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:
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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