PASTEURIZATION
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Summing up (What and Why?)
Sterilization
Pasteurization
Blanching
Major methods of heat processing
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Pasteurization (What and Why?)
Pasteurization is the process of heating the product to a
predetermined temperature and holding it until all or
nearly all objectionable microorganisms, which may be
present are killed.
(Developed by Louis Pasteur, 1960)
Purpose
• To make the product safe for human consumption by
destroying the pathogenic organism which may be
present.
• Improves preservation quality by destroying almost all
spoilage organisms.
• Helps to retain good flavor over a longer period of time.
3
How?
Requirement 30 min 15 sec
Kill TB germ 138°F 158°F
Phosphate inactivation 142°F 160°F
Creamline reduction 146°F 162°F
Pasteurisation
4
How?
Requirement 30 min 15 sec
Kill TB germ 138°F 158°F
Phosphate inactivation 142°F 160°F
Pasteurization 145°F 161°F
requirement (63°C) (72°C)
Creamline reduction 146°F 162°F
Pasteurization by heating and time treatments are a
compromise among bacterial killing along with a
number of other factors such as taste, phosphate
inactivation, cream line reduction, etc.
Our enemy: Micobacterium Tuberculosis
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How?
Methods of pasteurization
Methods Treatment
Long hold batch type / 63°C-30 min
Vat pasteurization
High temperature short time 72°C-15 s
(HTST) pasteurization
Ultra high temperature (UHT) 88°C-3 s
pasteurization
(Check the time and temperature combination in a dairy plant in
your locality and see if they are really maintaining 72°C-15 sec or
not. If there is a difference, find out the reason for the same.)
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Long hold or Vat pasteurization
Types of vat pasteurizers
(Classification based on
flow of heating medium)
1. Spray type
2. Flooded type
3. High velocity flooded type
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Long hold or Vat pasteurization
Raw
product
Pumped
into the vat
Heated to
desired T
Held for Immediate
desired t cooling to
protect quality
Cooled to
desired T
Storage
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Long hold or Vat pasteurisation
General requirements
• Rapid heating: Generally the circulation of heating
medium can be started as soon as filling of the vat is
begun, thus shortening the heating time.
• Immediate Cooling: In some designs the cold water is
circulated over the outside of the inner lines as soon
as the holding period is completed, so a part of cooling
can be done in the vat itself.
• Heating medium should be only a few degrees
warmer than milk to prevent formation of milk
stones on heating surfaces and cause minimum
injury to cream line or flavour.
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Long hold or Vat pasteurisation
General requirements
Agitation
Agitation is easier in case of hot fluid than cold ones.
Agitation should not develop foam and it should not
injure the cream line.
Viscosity of the fluid greatly affects the type of agitator.
Less viscous materials Small dia high speed agitator
Highly viscous materials Slow speed large surface
blade
Long hold or Vat pasteurisation
Leak
Temperature
detection
• Temperature control
• Time control Air space
Time
• Leak detector valve heating
• Air space heater- to heat the
Controls
milk particles entrapped in the
bubble on the surface of
pasteuriser.
Pasteuriser Controls
Vat pasteurization
• For vat pasteurizers, an electric or air operated control
can be connected with a timing clock so that the heat is
shut off when the proper milk temperature has been
reached and a bell rings when the proper length of
holding time has elapsed.
• Also temperature of heating water can be controlled
during the holding period.
Long hold or Vat pasteurization
Advantages Disadvantages
• Well suited for small plants, • Batch type
low volume products • Slow process
• Variety of products can be • Manual controls Constant
handled attention
• well suited for cultured • Both heating and cooling
products such as bottle milk, are relatively expensive (as
sour cream, etc. we do not have heat
• Simple, low installation cost regeneration).
HTST pasteurization
Continuous flow systems using heat exchangers.
Generally plate type heat exchangers with
regenerative heating, heating and cooling systems
are used.
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HTST pasteurization
Plate heat exchanger
HTST pasteurization
Flow pattern in plate heat exchangers
HTST pasteurization
Types of plates used in plate type heat exchanger
HTST pasteurization- Can we use this ??
Tubular heat exchanger
Basic components of HTST pasteurization system
Restricting orifice Pressure switch
Past.
milk
FDV
Raw
milk
Spiral
holder
Constant Booster
Cooler Regenerator Heater
level tank pump
Timing pump
•In the regenerator it is heated to 60°C.
•Final cooling is done by cold water(0°C) to 4-5°C
HTST pasteurization- Controls
Restricting orifice Pressure switch
Past.
milk
FDV
Raw
milk
Spiral
Booster holder
Constant
Cooler Regenerator Heater
level tank pump
Timing pump
• Flow rate
• Temperature
• Pressure
Thank you
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