PH12015000457A1 - Ultra high temperature/high temperature short time pasteurizer for milk, coconut water and other juices - Google Patents
Ultra high temperature/high temperature short time pasteurizer for milk, coconut water and other juices Download PDFInfo
- Publication number
- PH12015000457A1 PH12015000457A1 PH12015000457A PH12015000457A PH12015000457A1 PH 12015000457 A1 PH12015000457 A1 PH 12015000457A1 PH 12015000457 A PH12015000457 A PH 12015000457A PH 12015000457 A PH12015000457 A PH 12015000457A PH 12015000457 A1 PH12015000457 A1 PH 12015000457A1
- Authority
- PH
- Philippines
- Prior art keywords
- milk
- juices
- coconut water
- equipment
- pasteurizer
- Prior art date
Links
- 235000020415 coconut juice Nutrition 0.000 title claims abstract description 21
- 239000008267 milk Substances 0.000 title claims abstract description 21
- 210000004080 milk Anatomy 0.000 title claims abstract description 21
- 235000013336 milk Nutrition 0.000 title claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 12
- 235000013361 beverage Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000011156 evaluation Methods 0.000 claims abstract description 5
- 230000002906 microbiologic effect Effects 0.000 claims abstract description 5
- 230000001953 sensory effect Effects 0.000 claims abstract description 4
- 235000020200 pasteurised milk Nutrition 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000013461 design Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 238000004458 analytical method Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
- 238000010561 standard procedure Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 241000186779 Listeria monocytogenes Species 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 241000607142 Salmonella Species 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 claims 1
- 230000000721 bacterilogical effect Effects 0.000 claims 1
- 230000006835 compression Effects 0.000 claims 1
- 238000007906 compression Methods 0.000 claims 1
- 239000003814 drug Substances 0.000 claims 1
- 229940079593 drug Drugs 0.000 claims 1
- 230000009977 dual effect Effects 0.000 claims 1
- 230000005484 gravity Effects 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 claims 1
- 229910001220 stainless steel Inorganic materials 0.000 claims 1
- 239000010935 stainless steel Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 description 6
- 239000012530 fluid Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000000498 cooling water Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 239000011555 saturated liquid Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- MECHNRXZTMCUDQ-UHFFFAOYSA-N Vitamin D2 Natural products C1CCC2(C)C(C(C)C=CC(C)C(C)C)CCC2C1=CC=C1CC(O)CCC1=C MECHNRXZTMCUDQ-UHFFFAOYSA-N 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229960002061 ergocalciferol Drugs 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229960005419 nitrogen Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000001892 vitamin D2 Nutrition 0.000 description 1
- 239000011653 vitamin D2 Substances 0.000 description 1
- MECHNRXZTMCUDQ-RKHKHRCZSA-N vitamin D2 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1\C[C@@H](O)CCC1=C MECHNRXZTMCUDQ-RKHKHRCZSA-N 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A pasteurizer facility with variable speed pump, heat source, cooling system, clean in place, piping system and stand-up pouch packaging capability which is capable to operate at different processing condition. For milk processing, the machine operate at 140 degree Celsius for 2-4 seconds and coconut water and other juices processing the machine operate at 60-90 degree Celsius for 15 seconds. Physicochemical, microbiological, and sensory evaluation of the pasteurized milk and processed coconut water conforms with the standards set for beverages e.g. milk, coconut water and other juices and considered safe for consumption.
Description
Ultra High Temperature /High Temperature Short Time Pasteurizer for Milk, -
Coconut Water and Other Juices Ie ft . Background of the invention =
There are a lot of agricultural products that serves as a good beverage commodity Lr . for wide distribution locally or for exportation due to its health benefits. Among which are milk and coconut water. In order, for these products to stay fresh and rich Fe with all the nutritional values derived from the source, the products are further He processed by thermal stabilization. The most common machine used are Ultra-High i»
Temperature Pasteurizer and High Temperature Short Time Pasteurizer. These two we) equipments are being utilized in juice and dairy processing to ensure shelf stability, and retain its freshness and valuable nutrients. ~
At present, these technologies are availed by local manufacturers from fabricators Cx from other countries. Commonly, these equipments are too costly and the features are limited to specific application only. Sometimes, these equipments do not include accessories necessary for the complete operation of the whole setup to achieve its goal. The available technology is limited to only one function capable of working at
UHT alone or HTST. These equipments will not operate without the necessary auxiliary equipments such as the source of heat, the pumps used for fluid flow, and the filling station equipped with Clean in Place Systems. These equipments also require a clean and sterilized facility in order not to contaminate the packaging, the material and the packed juice or milk before and after the operation of the equipment.
Due to the mentioned situations and problems, the realization of coming up with a centralized facility equipped with pasteurizer capable of being run in two modes:
Ultra High Temperature and High Temperature Short Time and that are locally fabricated can answer to the current need. The use of the equipment will help improve the coconut water, milk and other juices that will make it competitive to other products available from other countries. This will open opportunities for small medium enterprises in our country since they can now invest on locally fabricated equipment which may be possibly cheaper to those available from China and other countries. Also, local producers who cannot avail the technology may consider renting the facility for toll packing specifically for stand up pouch packaging or for purposes of research and development of new beverages which will make use of the technology. This can open opportunities to others who will consider other tropical fruits and milk originating other than the conventional for beverage consumption, checking the possibility of marketing it in a packaging that will be acceptable to consumer. The students may use the facility for packaging of other beverage for purposes of research and product development.
SEN
To established a centralized facility of pasteurizer that can process juices in two 5 modes
Detailed description (specific description) o
Fabrication: The equipment was composed of four (4) major stations: (1) Heating, : (2) Cooling, (3) Central Control Unit. For the heating and cooling stations, all of the o ) materials needed will be canvassed and purchased by the proponents and will be po given to the fabricator for the equipment to be built based from the proposed a design. In the heating station, the parts necessary to be made and availed to " complete the station are the storage tank, pump for material loading, double pipe - heat exchanger, boiler for steam load, pump for water loading, cooling for the - conversion of steam to saturated liquid, instrumentation equipments for control and a measurement of process variables and pipeline setup. The cooling station, on the i other hand, will be composed of double pipe heat exchanger, evaporative cooler or = cooling tower, storage tank for material holding, instrumentation equipments for on control and measurement of process variables and pipeline setup. The sampling port - will be in the laminar hold with purging valve.The Central Control Unit will have a
PLC that will be programmed to link the operation of heating and cooling; indicating high and low level alarms in the storage tanks, boiler, cooling tower, double pipe heat exchangers (for heating and cooling), set the temperature of heating and cooling and time of operation.
Design: The design layout of the proposed system consists of five main lines: process line, steam line, two cooling water lines and the refrigerant line. Process ie fluid (either milk or coconut water) from the first tank with a capacity of 85 liters ~~. will be heated in a double-pipe heat exchanger by means of steam. The process fluid 5 Ly will be heated from 25 °C to the desired temperature (140 deg C for milk and 700" > deg C for coconut water) in 15 seconds. Steam will be produced by means of a 5 boiler. Feed water will be supplied to the boiler by means of pump. Heat carried by the produced steam will be used to heat up the process fluid in a heat exchanger.
The steam will then be cooled and condensed to its saturated liquid form by means of cooling water using a cooling tower. This should be done first before pumping the water to the boiler. A by-pass valve is installed on the steam line for the cleaning of the system after the operation. The heated process fluid will then be cooled by means of cooling water cooled by a simple vapor refrigerant system. The proposed design will be expected to have a minimum output of 1,600 up to 2,000 L in a day to be operated continuously.
Evaluation of the Quality of the Packed Milk and Coconut Water: Please see attached procedure of analysis as cited in AOAC Standard Method of Analysis, ;
Standard Methods for the Examination of Dairy Products and Microbiological
Examination of Foods in the Appendix. The properties that will be determined and tests that will be conducted for the evaluation of the quality of the milk and coconut water before and after pasteurization are: (A) Milk: (1) Compositional : standards: Fat, Solids-Non-Fat (SNF), Water Content, Lactose, Total Solids,
Protein/Nitrogen, and Vitamin A, D2, and D3; (2) Sensory properties and, (3)
Claims (12)
- 3 ( W* bor Bacteriological standards: Bacterial (Standard Plate Count), Coliform, Salmonella, Je Listeria monocytogenes, and Psychrotrophic bacteria (As required by Bureau of r Food and Drugs (BFAD)). (B) Coconut water: (1) Physicochemical properties: Total a soluble solids (TSS), Total titrable acidity (TA), pH, specific gravity, water, and i. potassium content; (2) Sensory properties; and, (3) Microbiological standards: . total plate count (TPC), yeast and mold count (YMC), and, total coliform count (As " : required by the Philippine National Standards). The shelf life of both pasteurized ol milk and processed coconut water will also be evaluated. The results will serve as i. . a basis for evaluation of the performance of the equipment. The sampling of both raw and processed milk and coconut water will be based on the recommended = sampling techniques indicated in the AOAC Standard Method of Analysis, Standard = Methods for the Examination of Dairy Products and Microbiological Examination i» , ofFoods. , } “ 2 No Refecenee °° b ras be C ' / le ” ~ = bo N Clai ACC Jo 0 aims J J J P MIDA 1. A pasteurizer comprising of variable speed pump, heat source, cooling system, TE 3 lean in place, and piping system which is capable to operate at differen . processing cohdition, milk processing _coconut_water_and (other juices) ] wl processing. for milk processing, the machitie operate at 1400C fof ¢-4 Second’, and for coconut water and other juices processing the machine operate at 60- ob 900C for 15 seconds to produce high quality juices that are safe for consumption. / , ..- ree or TTT _— te
- 2. A pasteurizer according to claim 1 whereinheyatiable spéed pump enabled the WA A machine to process liquid with different viscosity and properties. \ I i LY . Ip > &
- 3. A pasteurizer according to claim 1 wherein Dual source of heat, steam and two Pat sets of electric heater enabled the machine to operate at variable heat load and - capacity.
- 4. A pasteurizer according to claim 1 wherein the primary cooling system which is circulating water system and the secondary cooling system which vapor compression system. The product can be cooled down from 140°C to 30°C in the RN primary cooling system then down to -5°C in the secondary cooling system = cl]
- 5. A pasteurizer according to claim 1 wherein the equipment is clean in place (CIP) capable. The return pipe at the discharge of the equipment enabled the ' "ri equipment to circulate cleaning medium in a continuous loops during cleaning Sone process.
- 6. A pasteurizer according to claim 1 wherein the equipment used the method of Bb oo connecting the pipes. All connection and joint use ferrule. This method of allowed to disassemble and assemble the equipment
- 7. A pasteurizer according to claim 1 wherein the equipment have a provision for full automation. hoy : ed : po ne - nwt
- 8. A pasteurizer according to claim 1 wherein the equipment had a modular piping ) i. system and connection. This feature enabled the design to remove/ installed ne additional pipe depending on the capacity of the plant. - boi
- 9. A pasteurizer according to claim 1 wherein the equipment is the data gathering - system. Pressure, temperature and flow are display at the control panel. SN = . . . ] ] iy ~~
- 10. A pasteurizer according to claim 1 wherein the bypass system is in the steam b Li line. The bypass pipe allowed the equipment to lete cessevenifthe | « LR steam flow control valve in the main steam podiego odulate the amount of | 1: * ’ steam ‘x 7 - w NL nN XA i.
- 11. A pasteurizer according to claim 1 wherein food safety is considered. All material ed used in the fabrication is food grade, frame and piping is stainless steel, and in N contact with the milk, coconut water and juices are SS 316. - —_— = ~~ Sig
- 12. A pasteurizer according to claim 1 wherein the products conforms with the {7 + standards set for beverages e.g. milk, coconut water and other juices. ’ Abstract A pasteurizer facility with variable speed pump, heat source, cooling system, clean in place, piping system and stand-up pouch packaging capability which is capable to operate at different processing condition. For milk processing, the machine operate at 1400C for 2-4 second and coconut water and other juices processing the machine operate at 60-90°C and for 15 seconds. Physicochemical, microbiological, and sensory evaluation of the pasteurized milk and processed coconut water conforms with the standards set for beverages e.g. milk, coconut water and other juices and considered safe for consumption.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH12015000457A PH12015000457A1 (en) | 2015-12-22 | 2015-12-22 | Ultra high temperature/high temperature short time pasteurizer for milk, coconut water and other juices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH12015000457A PH12015000457A1 (en) | 2015-12-22 | 2015-12-22 | Ultra high temperature/high temperature short time pasteurizer for milk, coconut water and other juices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PH12015000457A1 true PH12015000457A1 (en) | 2017-07-10 |
Family
ID=59325064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH12015000457A PH12015000457A1 (en) | 2015-12-22 | 2015-12-22 | Ultra high temperature/high temperature short time pasteurizer for milk, coconut water and other juices |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH12015000457A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021092669A1 (en) * | 2019-11-12 | 2021-05-20 | Nunes Jose | Coconut water and goat's milk dairy composition and use of said composition |
-
2015
- 2015-12-22 PH PH12015000457A patent/PH12015000457A1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021092669A1 (en) * | 2019-11-12 | 2021-05-20 | Nunes Jose | Coconut water and goat's milk dairy composition and use of said composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Elwell et al. | Use of microfiltration to improve fluid milk quality | |
| Gervilla et al. | Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into ewe's milk | |
| Rankin et al. | A 100-Year Review: A century of dairy processing advancements—Pasteurization, cleaning and sanitation, and sanitary equipment design | |
| Lewis et al. | Thermal processing | |
| Singh et al. | Exergy and thermo-economic analysis of ghee production plant in dairy industry | |
| EP1662914B1 (en) | Aseptic processing system and method | |
| CN110679820A (en) | Ultra-high temperature sterilization process for particle-containing beverage | |
| Ramaswamy et al. | Effects of fat, casein and lactose on high-pressure destruction of Escherichia coli K12 (ATCC-29055) in milk | |
| PH12015000457A1 (en) | Ultra high temperature/high temperature short time pasteurizer for milk, coconut water and other juices | |
| Segner et al. | Biological evaluation of a heat transfer simulation for sterilizing low‐acid large particulate foods for aseptic packaging | |
| US20130230629A1 (en) | Method of manufacturing protein beverages and denaturizing loop apparatus and system | |
| Burton | 697. An analysis of the performance of an ultra-high-temperature milk sterilizing plant: I. Introduction and Physical Measurements | |
| Hasting | Practical considerations in the design, operation and control of food pasteurization processes | |
| US8082840B2 (en) | System for pasteurisation thermal treatment of foodstuffs, particularly leaf product | |
| CN101257802A (en) | Extended refrigerated shelf life mashed potatoes | |
| De Jong | Thermal processing of milk | |
| US8146489B2 (en) | System for transporting and/or washing and/or pasteurisation thermal treatment of foodstuffs, particularly leaf products | |
| WO2015074709A1 (en) | A method and a device for heat treatment of a liquid food product | |
| Mahar et al. | Performance analysis of plate type heat exchanger for milk pasteurization | |
| Farhoodi et al. | Physicochemical and Bacterial Properties of Pasteurized Milk Samples Collected from Tabriz, Northwestern Iran | |
| Kazmin et al. | Water regeneration as an economical advantage of contemporary pasteurizing machines | |
| Yuk et al. | Comparison of aluminum thermal-death-time disks with a pilot-scale pasteurizer on the thermal inactivation of Escherichia coli K12 in apple cider | |
| Hasan et al. | Microbiological quality analysis of raw milk and yogurt available in some selected areas of Bangladesh | |
| Scott | UHT processing and aseptic filling of dairy foods | |
| Berto et al. | Configuration of PID/Feed back and PID/feed back/feed forward controllers in temperature control of a HTST heat exchanger |