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Heat Exchangers
Chee 318
The extend of microorganism inactivation depends on the combination of temperature and holding time. Ontario regulations:
Milk: 63 C for not less than 30 min., 72 C for not less than 16 sec. Frozen dairy dessert mix (ice cream or ice milk, egg nog): at least 69 C for not less than 30 min; at least 80 C for not less than 25 sec; Milk based products- with 10% mf or higher, or added sugar (cream, chocolate milk, etc) 66 C/30 min, 75 C/16 sec
Heat Exchangers
Chee 318
Methods of Pasteurization
Batch Method: Uses a jacketed vat, surrounded by circulating water, steam, or heating coils of water or steam.
Heat Exchangers
Chee 318
Methods of Pasteurization
Continuous process: HTST (High temperature short time) pasteurization
Heat Exchangers
Chee 318
Continuous Process
Heat Exchangers
Chee 318
Heat Exchangers
A heat exchanger is used to exchange heat between two fluids of different temperatures, which are separated by a solid wall. Heat exchangers are ubiquitous to energy conversion and utilization. They encompass a wide range of flow configurations. Applications in heating and air conditioning, power production, waste heat recovery, chemical processing, food processing, sterilization in bio-processes. Heat exchangers are classified according to flow arrangement and type of construction.