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Academic literature on the topic 'Batch pasteurizer'
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Journal articles on the topic "Batch pasteurizer"
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A., AHUMUZA, NABUTUTA E., KIGOZI J., ZZIWA A., and SEMPIIRA E. "DESIGN, CONSTRUCTION AND PERFORMANCE EVALUATION OF AN AUTOMATED BATCH PASTEURIZER." Journal of Advances in Food Science & Technology 4, no. 4 (2017): 145–54. https://doi.org/10.5281/zenodo.1410829.
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The main problems faced by small-scale liquid foods processors in developing countries, Uganda in particular include high business start-up costs and lack of appropriately sized equipment. Therefore, the aim of this study was to design, construct and evaluate a small scale automated pasteurizer; an important equipment in liquid foods industry. The performance of the pasteurizer was tested using freshly prepared fruit juice at a pasteurization temperature of 90°C and holding time of 10 min. The batch pasteurizer had a come-up time of 37 and 78 min from a cold jacket and from a hot jacket respectively, and an output of 92-194 L/hr. The kinetics study of pasteurization showed a decimal reduction time (of 10 min and with the z value of 10°C the batch lethality was 0.062 min. The pasteurizer portrayed significantly high performance and can therefore be recommended for use by the small-scale liquid food processors.
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Asogan, Arjun, Norazlianie Sazali, Farhan Mohd Said, Raihana Zahirah Edros, Mohd Fairusham Ghazali, and Saiful Anwar Che Ghani. "A Mini Review on Working Mechanism, Standard Operating Procedure (SOP) and Preventative Maintenance of Low Temperature Long Term (LTLT) Milk Pasteurizer." Journal of Modern Manufacturing Systems and Technology 7, no. 1 (2023): 24–29. http://dx.doi.org/10.15282/jmmst.v7i1.9135.
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A small-scaled batch Low Temperature- Long Term (LTLT) pasteurizer is one of many types of pasteurizers that is being utilized in food-based industries particularly in dairies. It has a capacity of heating up the milk and holding the temperature for a certain amount of time to kill pathogenic microorganisms. The instantaneous heat up is caused by heat exchangers either in the form of plates or metal coils depending on the machine. The coil is circulated within the jacket of the tank where it heats up and holds the temperature. Hot water circulation will be in continuous movement around the milk to heat it up and maintain the desired temperature. After certain period, the efficiency of LTLT pasteurizer starts declining due to cumulated issues. Decline in efficiency will affect the output of the machine too. Instantaneous heat exchanges, leaking, unstable pressure and electrical problem degrades the machine over period if it is not complying with Standard Operating Procedure (SOP) and a proper Preventative Maintenance (PM) plan. The SOP and PM will increase the machine’s lifespan and maintain a good efficiency rate for longer period. This mini review paper will compile the possible PM plan and establish a sustainable SOP for the LTLT Pasteurizer.
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Sunmonu, Musliu Olushola, Adeshina Fadeyibi, and Mumeen Habeeb Olalekan. "Quality Retention and Inhibition of Thermophiles in Milk Using a Novel 3-Stage Recyclable Batch Pasteurizer." Journal of Food Engineering and Technology 11, no. 2 (2022): 45–54. http://dx.doi.org/10.32732/jfet.2022.11.2.45.
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Milk quality decline and proliferation of microorganism can be prevented by heat-treatment. This however can denature the nutrients under excessive processing condition. There is therefore a need to selectively apply and evaluate this technology for milk pasteurization. In this research, the performance of a novel 3-stage recyclable batch milk pasteurizer operating at varying temperature (63– 71 °C), stirring speed (15 – 25 rpm) and holding time (15 sec – 30 min) was determined. The equipment has a hot water storage, pasteurization, and cooling tanks, which maintain the temperature of the pasteurized milk sample to 3–5oC. The nutritional quality and the thermophile loads, including Streptococcus, Clostridium, Micrococcus, and Lactobacillus in the sample were determined as performance indices. The results show no significant trace of the thermophiles (p < 0.05) and a high value of the nutritional composition at 63°C, 25 rpm stirring speed and 15 min holding time. The quality of the product decreased progressively with an increase (p < 0.05) in the temperature and speed for all holding time. Thus, the equipment can be used for milk pasteurization with a reduced nutrient denaturation and thermophiles proliferation.
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STABEL, J. R., and A. LAMBERTZ. "Efficacy of Pasteurization Conditions for the Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk." Journal of Food Protection 67, no. 12 (2004): 2719–26. http://dx.doi.org/10.4315/0362-028x-67.12.2719.
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Mycobacterium avium subsp. paratuberculosis, the causative agent of a chronic enteritis in ruminants (Johne's disease), has been linked to Crohn's disease in humans. This microorganism is shed by infected animals primarily in the feces but is also shed in the milk at much lower levels. Therefore, dairy products from infected animals may be one mode of transmission of this animal pathogen. This study was designed to evaluate the effectiveness of the holder and high-temperature short-time pasteurization standards on the destruction of M. paratuberculosis. One hundred eighty experiments were conducted in this study using a slug-flow pasteurizer unit and a laboratory scale pasteurizer unit. Ultrahigh-temperature milk was inoculated at two concentrations, 108 and 105 CFU/ml, with three different field strains of M. paratuberculosis. Five different time-temperature combinations were evaluated: 62.7°C for 30 min, 65.5°C for 16 s, 71.7°C for 15 s, 71.7°C for 20 s, and 74.4°C for 15 s. Three replicates of each experiment were run for the pasteurizer unit, time-temperature combination, and strain of M. paratuberculosis. Treatment of milk regardless of bacterial strain or pasteurizer unit resulted in an average 5.0- and 7.7-log kill for the low and high concentrations of inoculum, respectively. Milk treated for cheese production (65.5°C for 16 s) resulted in a much lower and more variable kill. Results from this study indicate that the current U.S. minimum standards for batch and high-temperature short-time pasteurization of grade A milk significantly reduced the survivability of M. paratuberculosis, but some bacteria survived subpasteurization heat treatment of milk used for cheese manufacture.
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Burleson, Grace, Daniel Caplan, Catherine Mays, et al. "Computational Modeling and Empirical Analysis of a Biomass-Powered Drinking Water Pasteurization Technology." Energies 13, no. 4 (2020): 936. http://dx.doi.org/10.3390/en13040936.
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While filtration, chlorination, and UV drinking water treatments are commonplace, globally an estimated 1.2 billion people continue to boil their drinking water over inefficient biomass fires instead because it allows them to use available resources paired with a time-tested and trusted method. Although boiling water is culturally well-established, there is vast potential to improve human health, environmental impact, and efficiency by leveraging the fact that a significant reduction in pathogenic microorganisms occurs at temperatures well below boiling through a process known as pasteurization. This paper presents the evaluation of a community-scale, biomass-powered, flow-through water pasteurization system that was designed to heat water to the temperature required for pasteurization to occur before recuperating heat while cooling treated water down to a safe-to-handle temperature. The system is then compared to other common thermal treatment methods including batch-boiling over open fires and improved cookstoves. Results from computational modeling and empirical analysis show that the water pasteurizer significantly increases the overall water treatment capacity (from 7.9 to 411 L/h, adjusted for one hour of treatment via household boiling and operation of the water pasteurizer at steady-state, respectively) and uses far less biomass fuel (from 22 to 5.5 g/L, adjusted for treatment of 1 L of water via household boiling and operation of the water pasteurizer at steady-state, respectively). Notable comparisons to the batch-boiling of water over institutional-sized traditional and improved cookstoves are also demonstrated. Further, the results of fecal indicator reduction through the system (8 log and 6 log reduction of E. coli and bacteriophage MS2, respectively) suggest compliance with US-EPA (6 log and 4 log reduction of E. coli and bacteriophage MS2, respectively) and WHO requirements (effluent concentrations below the detection limit, specified as <1 E. coli CFU/100 mL and <10 bacteriophage MS2 PFU/mL) for the reduction in and effluent concentration of E. coli and bacteriophage for water treatment processes. It is recommended that engineers continue to explore the use of heat transfer and microorganism reduction theory to design technologies that increase the capacity and efficiency for thermal water purification that uses locally-available biomass resources.
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McDonald, Wendy L., Kimberly J. O'Riley, Christopher J. Schroen, and Robin J. Condron. "Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk." Applied and Environmental Microbiology 71, no. 4 (2005): 1785–89. http://dx.doi.org/10.1128/aem.71.4.1785-1789.2005.
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ABSTRACT The effectiveness of pasteurization and the concentration of Mycobacterium avium subsp. paratuberculosis in raw milk have been identified in quantitative risk analysis as the most critical factors influencing the potential presence of viable Mycobacterium paratuberculosis in dairy products. A quantitative assessment of the lethality of pasteurization was undertaken using an industrial pasteurizer designed for research purposes with a validated Reynolds number of 62,112 and flow rates of 3,000 liters/h. M. paratuberculosis was artificially added to raw whole milk, which was then homogenized, pasteurized, and cultured, using a sensitive technique capable of detecting one organism per 10 ml of milk. Twenty batches of milk containing 103 to 104 organisms/ml were processed with combinations of three temperatures of 72, 75, and 78°C and three time intervals of 15, 20, and 25 s. Thirty 50-ml milk samples from each processed batch were cultured, and the logarithmic reduction in M. paratuberculosis organisms was determined. In 17 of the 20 runs, no viable M. paratuberculosis organisms were detected, which represented >6-log10 reductions during pasteurization. These experiments were conducted with very heavily artificially contaminated milk to facilitate the measurement of the logarithmic reduction. In three of the 20 runs of milk, pasteurized at 72°C for 15 s, 75°C for 25 s, and 78°C for 15 s, a few viable organisms (0.002 to 0.004 CFU/ml) were detected. Pasteurization at all temperatures and holding times was found to be very effective in killing M. paratuberculosis, resulting in a reduction of >6 log10 in 85% of runs and >4 log10 in 14% of runs.
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Altemimi, Ammar B., Asaad R. S. Al-Hilphy, Tarek Gamal Abedelmaksoud, et al. "Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice." Applied Sciences 11, no. 6 (2021): 2842. http://dx.doi.org/10.3390/app11062842.
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The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.
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Ratu, Roxana Nicoleta, Marius Giorgi Usturoi, Daniel Simeanu, Cristina Simeanu, Alexandru Usturoi, and Marius Gheorghe Dolis. "Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings." Materiale Plastice 54, no. 2 (2017): 368–74. http://dx.doi.org/10.37358/mp.17.2.4853.
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n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.
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MURPHY, R. Y., L. K. DUNCAN, E. R. JOHNSON, M. D. DAVIS, R. E. WOLFE, and H. G. BROWN. "Thermal Lethality of Salmonella Senftenberg and Listeria innocua in Fully Cooked and Packaged Chicken Breast Strips via Steam Pasteurization." Journal of Food Protection 64, no. 12 (2001): 2083–87. http://dx.doi.org/10.4315/0362-028x-64.12.2083.
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Fully cooked chicken breast strips were surface inoculated to contain 9 log10 (CFU/g) Salmonella Senftenberg or Listeria innocua. The inoculated products were vacuum packaged in 0.2-mm-thick barrier bags (241 by 114 mm), then steam pasteurized at 88°C in a continuous process for 26 to 40 min or in a batch process for 33 to 41 min. After the treatments, the products were analyzed for the survivors of Salmonella or Listeria. The models were developed to correlate the surviving rate of Salmonella and Listeria with cooking time for both continuous and batch processes. A cooking time of 34 min was needed to achieve 7 logs of the reduction in a batch process. To achieve the same log reduction, a longer (6 min) cooking time was needed in a batch process than in a continuous process. The results from this study will be useful for processors to evaluate postcooking treatment procedures for ready-to-eat meat products.
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Jamal, Jubaida Binte, Sharmin Akter, and Md Aftab Uddin. "Microbiological quality determination of pasteurized, UHT and flavoured milk sold in Dhaka, Bangladesh." Stamford Journal of Microbiology 8, no. 1 (2019): 1–6. http://dx.doi.org/10.3329/sjm.v8i1.42429.
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The present study was undertaken to determine the microbiological quality of pasteurized milk, UHT milk and flavoured milk samples collected from different locations in Dhaka, Bangladesh. Twenty pasteurized milk samples, fifteen UHT milk samples and fifteen flavoured milk samples of different brand were collected and different batch were analyzed for enumerating the total viable bacterial count (TVBC), total coliform count (TCC) and physiochemical tests (sensory test, alcohol test, acidity test, fat test, CLR test, SNF). The range of TVBC and pasteurized milk samples was between 2.3×102 cfu/ml to 4.69×103 cfu/ml. TVBC range of flavoured milk samples was between 5.0×101 cfu/ml to 1.8×102 and no TVBC was detected for any of the UHT milk samples. No TVBC was found for flavoured milk samples of company-8 (UHT). Because it was processed with ultra high temperature, slightly lower than that recommended by BSTI (not exceeding 20,000 cfu/ml). Coliform bacteria were present only for pasteurized milk samples in one brand, though the count was under acceptable range according to BSTI recommendation (<10/ml coliform in pasteurized milk). Physiochemical tests are also very important to detect the quality of milk samples. Acidity range should not exceed 0.14, for this study fat range should be minimum 3.5% and SNF should be minimum 8%. In this study, for pasteurized milk samples acidity range was between 0.14-0.16, fat range was between 3.5-3.9% and SNF was between the ranges of 8-9.784%. For UHT milk samples acidity range was between 0.13-0.16, fat range was between 3.5-3.8% and SNF was between 8.034-9.012. All the results of sensory and physiochemical tests for pasteurized and UHT milk samples were satisfactory. So, UHT processed milk and flavoured milk can be considered as safe for consumption within the mentioned expiry date without heat treatment.
 Stamford Journal of Microbiology, Vol.8(1) 2018: 1-6
Conference papers on the topic "Batch pasteurizer"
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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.
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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.