TECHNICAL ASSESSMENT PROJECT

Technical Assessment Project

Technical Assessment Project

Pasteurisation Process

The pasteurisation process has several advantages. It ensures that the number of bacteria and other microorganisms is low during processing, thus improving the microbiological stability of the fi nal product. Pasteurisation of the water phase only is a possibility, but pasteurisation of the complete emulsion is preferred since the pasteurisation process of the emulsion will minimise the residence time from pasteurised product to fi lling or packing of fi nal product. The product is treated in an in-line process from pasteurisation to fi lling or packing of the fi nal product as pasteurisation of any rework material is ensured when the complete emulsion is pasteurised. In addition, pasteurisation of the complete emulsion ensures that the emulsion is fed to the crystallisation line at a constant temperature achieving constant processing parameters, product temperatures and product texture. Furthermore, occurrence of pre-crystallised emulsion fed to the crystallisation equipment is prevented when the emulsion is properly pasteurised and fed to the high-pressure pump at a temperature 5-10°C higher than the melting point of the fat phase. A typical pasteurisation process will after preparation of the emulsion at 45-55°C include a heating and holding sequence of the emulsion at 75-85°C for 16 sec. and subsequently a cooling process to a temperature of 45-55°C. The end temperature depends on the melting point of the fat phase.

The optimal solution for pasteurisation and remelting process

As the physical properties of the low fat products such as viscosity differ from recipe to recipe, fl exibility of the pasteurisation and remelting processing equipment is important. Due to the design of the Consistator®, it is less sensitive to viscosity than the PHE. The Consistator® is designed for thermal treatment of products that are sensitive to mechanical shear, heating or both. The larger annular space and the continuous scraping off of the inner surface of the SSHE create a turbulent fl ow which minimises burned protein and avoids separation of the relatively unstable low fat emulsions during pasteurisation and remelting. The design of the optimal solution offers no dead legs, thus it ensures an optimal hygienic process environment hereby resulting in longer production periods before any cleaning is necessary. The optimal solution is designed for CIP (cleaning in place). The optimal solution is the optimal choice for pasteurisation and remelting of low fat crystallised products as it can effi ciently process low fat emulsions with high viscosity in contrast to PHE. The optimal solution is placed prior to the high-pressure pump, thus still on the low-pressure side of the processing line. If pasteurisation on the high-pressure side is preferred, a high pressure SSHE pasteurisation solution is available as well. The advantages described when the optimal solution is used for pasteurisation do also apply for the high pressure SSHE solution.

In-bottle pasteurizer

Bottles of cold merchandise are immersed in a water bath and warmed to a mindfully controlled warmth for a specific time. Millions of bottles of premium apple juice are made each year using Vigo ...