Even slight modifications to the pasteurization system or the Clean-in-place (CIP) system may have an impact on its processing operation and its safety. HTST system flow schematicĪ flow schematic is a valuable tool for assessing the impact of any changes to the HTST pasteurization system. Definitions Safe forward flow a condition where the temperature of the product is above the divert set point and the flow control device is energized by the safety thermal limit recorder or the legal programmable logic controller. Refer to Record keeping for your preventive control plan for additional information. Records can be in either a hard copy or electronic format. In a Preventive control plan (PCP), it is important to maintain and keep records of activities which demonstrate that the PCP is implemented and working effectively. A hygienically designed system ensures that each particle of milk is pasteurized and that cross-contamination of pasteurized product is prevented. The ability of HTST pasteurizers to assure a safe milk or milk product relies on the time-temperature-pressure relationships that must be maintained whenever the system is in operation. HTST systems allow a high volume of production in a minimum of processing space. HTST pasteurization offers significant operating efficiencies compared to traditional batch pasteurization. The following provides recommended practices for high temperature short time (HTST) pasteurization of dairy products. Supplementary milk solids and milk fat injection system (in-line standardization).Stuffing pump and flow promoting devices.Pressure differential controllers and gauges.High temperature short time (HTST) system flow schematic.The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 ☌.Dairy processing: High temperature short time (HTST) pasteurization systems On this page The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. Therefore the first pulse cycle is more effective than the following ones. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The objective of this article was to investigate the effect of the main processing variables (pressure, temperature levels, and pulse number ) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. During treatments, orange juice maintained the same concentration of vitamin C.ĪBSTRACT: The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. Moreover, an increase in condensed tannins compared to fresh orange juice was remarkably noted, especially for the thermal scale of 88☌/15s and 65☌/30 min. Also, a considerable decrease of the rate of the flavonoids was observed especially with 77☌/1min and 65☌/30min treatments. Furthermore, the contents of total polyphenols revealed significant increase with 88☌/15s treatment. However, the pH values increased considerably for all pasteurization treatments. The thermal effect on total acidity and soluble dry matter, or Brix analysis showed insignificant modifications due to all pasteurization treatments. The pH, soluble dry matter, total acidity, Vitamin C, total polyphenols, condensed tannins and flavonoids of fresh and treated juices were evaluated. Thus, freshly squeezed orange juice of Moroccan Valencia Late orange variety was processed by four thermal scales 65☌/30min, 77☌/1min, 88☌/15s, 92☌/30s. A better knowledge of the effect of pasteurization on the physiochemical stability and the nutritional quality of foods processed by emerging technologies with regard to thermal traditional technology is necessary.
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