Pasteurization with a Plate Heat Exchanger
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...
KeywordsAscorbic Acid Heat Recovery Residence Time Distribution Plate Heat Exchanger Decimal Reduction Time
- Bigelow, W.D. 1921. The logarithmic nature of thermal death time curves. J Inf Dis 34: 528.Google Scholar
- 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
- Fellows, P. 1988. Pasteurisation. Chapter 10. In. Food Processing and Technology. Ellis Horwood: VCH Publishers, P. 210. New York, USA.Google Scholar
- Geankoplis, C. 1993. Drying of process materials. Chapter 9. In. Transport Processes and Unit Operations. 3rd ed. Prentice Hall International Editions, USA.Google Scholar
- 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
- 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
- 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
- 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
- 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
- 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