Pasteurization with a Plate Heat Exchanger

  • Margarida Vieira
  • Jorge Pereira
  • Cornelius Lucher
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)


This protocol describes a practical training day on a plate exchanger. It is used to teach fundamentals of thermal process engineering. There are three major parts: heat transfer , residence time and thermal degradation (of ascorbic acid).

The total time should be around 6 h. The training day is one of 5 days of the practical training "Thermal Process Engineering".

Emphasis On Environmental And Safety Aspects

The protocol teaches students to use thermal energy in an efficient way.


Plate heat exchangers are used throughout the food industry to transfer heat from one medium to the other. They are commonly used for low-viscosity fluids and in the food industry they are often used for pasteurization purposes.

Thermal Preservation with Heat Exchangers

By definition, thermal pasteurization has an effect in food by destroying either pathogenic organisms in non-acid foods, or reducing the number of spoilage organisms and/or inactivates enzymes in acidic foods. In the...


Ascorbic Acid Heat Recovery Residence Time Distribution Plate Heat Exchanger Decimal Reduction Time 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. Arabshahi, A. and Lund, D.B. 1985. Considerations in calculating kinetic parameters from experimental data. J Food Process Eng 7: 239.CrossRefGoogle Scholar
  2. Arabshahi, A. and Lund, D.B. 1985. Considerations in calculating kinetic parameters from experimental data. J F Process Eng 7: 239.CrossRefGoogle Scholar
  3. Bigelow, W.D. 1921. The logarithmic nature of thermal death time curves. J Inf Dis 34: 528.Google Scholar
  4. FDA. 1998. Hazard Analysis Critical Control Point (HACCP): Procedures for the safe and sanitary processing and importing of juice. Department of Heath and Human Services. 63 FR 20450.Google Scholar
  5. Fellows, P. 1988. Pasteurisation. Chapter 10. In. Food Processing and Technology. Ellis Horwood: VCH Publishers, P. 210. New York, USA.Google Scholar
  6. Geankoplis, C. 1993. Drying of process materials. Chapter 9. In. Transport Processes and Unit Operations. 3rd ed. Prentice Hall International Editions, USA.Google Scholar
  7. Lund, D. 1986. Kinetics of physical changes in foods. In. Physical and Chemical properties of food. Okos, (Ed.), ASAE Publication. New York, USA.Google Scholar
  8. Lund, D.B. 1975. Heat processing. Chapter 3. In. Principles of Food Science. Part II. Physical Principles of Food Preservation M. Karel, D. Lund and O.R. Fennema (Ed.), P.31. Marcel Dekker, Inc., New York, USA.Google Scholar
  9. Mcintyre, S., Ikawa, J.Y., Parkinson, N., Haglund, J. and Lee J. 1995. Characteristics of an acidophilic Bacillus strain isolated from shelf-stable juices. J Food Protection 58 (3): 319.Google Scholar
  10. Nunes, R.V., Swartzel, K.R. and Ollis, D.F. 1993. Thermal evaluation of food processes: the role of a reference temperature. J Food Eng 20 (1): 1.CrossRefGoogle Scholar
  11. Solberg, P., Castberg, H.B. and Osmunsen, J.I. 1990. Packaging systems for fruit juices and non-carbonated beverages. Chapter 12. In. Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages, First ed. D. Hicks. (Ed.), P.330. Blackie and Son, Ltd.Google Scholar
  12. Stumbo, C.R. 1973. Death of bacteria subjected to moist heat. Chapter 7. In. Thermobacteriology in Food Processing, 2nd ed. Academic Press. New York, USA.Google Scholar
  13. Zapata, S, and Dufour, J.P. Ascorbic, Dehydroascorbic and Isoascorbic Acid Simultaneous Determinations by Reverse Phase Ion Interaction HPLC. J Food Sci 57 (2), 506–511.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Margarida Vieira
    • 1
  • Jorge Pereira
    • 1
  • Cornelius Lucher
    • 2
  1. 1.Universidade do AlgarveEscola Superior de TecnologiaPortugal
  2. 2.Technische Universitdt BerlinDepartment of Food Biotechnology and Food Process EngineeringBerlin

Personalised recommendations