What equipment is used for pasteurization?
What equipment is used for pasteurization?
How Do HTST Pasteurization Systems Work? HTST pasteurization equipment uses Sanitary Plate Heat Exchangers utilizing hot water or steam to raise the temperature of products. This heating stage is then followed by a rapid cooling stage. The pasteurization temperature and time depend on the product.
How do you pasteurize milk commercially?
In the United States, the most common method of pasteurization is High Temperature Short Time (HTST). This method involves using metal plates and hot water to raise the temperature of the milk to at least 161 °F (71 °C) for no less than 15 seconds, or 145 °F (62 °C) for 30 minutes, followed by rapid cooling.
What is difference between sterilization and pasteurization?
The difference between sterilization and pasteurization is that sterilization is a method used to kill all microorganisms and their spores, whereas pasteurization is the method that is used to kill only the vegetative form of the bacteria where the spores survive.
What are the different types of pasteurization?
Pasteurization
| Temperature | Time | Pasteurization Type |
|---|---|---|
| 63ºC (145ºF)* | 30 minutes | Vat Pasteurization |
| 72ºC (161ºF)* | 15 seconds | High temperature short time Pasteurization (HTST) |
| 89ºC (191ºF) | 1.0 second | Higher-Heat Shorter Time (HHST) |
| 90ºC (194ºF) | 0.5 seconds | Higher-Heat Shorter Time (HHST) |
What temperature is pasteurization?
145 °F
Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63 °C (145 °F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72 °C (162 °F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time).
Is milk pasteurized at the farm?
In order to reduce the risk of Americans getting sick, the government made it mandatory for milk to be pasteurized before it could be sold to customers. Although the equipment has been updated, we continue to pasteurize all of our own milk on farm today.
What is pasteurizing used for?
(11) Pasteurization is the treatment of milk and other food and beverage products at high temperatures for a defined period of time.
What is the use of pasteurization?
Pasteurization or pasteurisation is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes…
What is an example for pasteurization?
Examples of properly pasteurized products are: blue crabmeat pasteurized to a cumulative lethality of F 185°F (F 85°C) = 31 min., z=16°F (9°C); surimi-based products pasteurized at an internal temperature of 194°F (90°C) for at least 10 minutes. In some pasteurized surimi-based products, salt in combination with a milder pasteurization
How is pasteurization performed?
Pasteurization can be performed in two ways: filling sterile containers with the product and then pasteurizing, or pasteurizing the product first and then filling in sterile containers. The time required for the heat treatment is determined by the D-value of the most heat resistant enzyme or micro-organism which may be present in the product.
