One of the most important processes used in the modern dairy industry and frequently used in interaction with the subsequent steps is High-Temperature Short-Time (HTST) pasteurization that allows to make milk and other dairy products safer and to increase their shelf life. This technique takes a short time to heat them to a certain temperature that helps kill bad microorganisms within a short time without reducing its nutritional value, taste and quality. HTST pasteurization is mainly influenced by the equipment used which makes
HTST pasteurization equipment very vital in the dairy production.
What is HTST Pasteurization?
In HTST pasteurization the milk is heated to 72 ° C (161 ° F) and held in this temperature range for 15 to 20 seconds and then cooled quickly. This method effectively kills majority of pathogenic bacteria such as tuberculosis causing bacteria, salmonella, E. coli, and Listeria. While the regular pasteurisation is done in batches so that the produced amount of liquid is heated in a container and then cooled down, the HTST is continuous, which means that a great deal of liquid can be pasteurised within a short period of time, and that is why, in fact, HTST is highly effective in commercial production.
Body components of HTST pasteurization equipment
HTST pasteurization equipment is made up of condenser, a heat exchanger, a holding tank and a temperature controller which helps show how long the liquid takes to pasteurize.
Regenerative Heat Exchanger: This aluminium heat exchanger is very important because it is used in heating the incoming raw milk with the heat from the pasteurized milk. This process is energy-conscious since less energy is used in the heating process hence spending less will be necessary to heat the structure.
Holding Tube: Thus, after heating, the milk is let to flow through a holding tube that maintains the milk at the right temperature for the exact time it is needed (15-20 seconds). Its length makes sure that the milk reaches the supposed temperature for a long enough time to get the right amount of pasteurization.
Flow Diversion Valve: This safety device ensures that milk that is not fit to be pasteurized, or has not been pasteurized properly, does not move to the next section, that is the cooling section. In case the milk does not heat up to the right temperature, the flow diversion valve redirects the milk back to the reheat zone.
Cooling Section: The last stage of the process is the putting of the pasteurized milk to a refrigerator with temperature not exceeding 4°C (39°F) to avoid bacterial growth. This done normally by the use of cold water or by the help of the chilled glycol solution.
Advantages of the HTST Pasteurization Equipment
There are numerous advantages to using HTST pasteurization equipment in dairy processing:
Efficiency: HTST equipment is used in large-scale and continuous operations, which makes the equipment suitable for the commercial dairy processors. The high throughput reduces delays so that processors can process a large amount of milk in short time.
Energy Savings: In the regenerative heat exchanger energy is conserved by recycling heat, so the energy use is minimum. This makes the HTST systems cheap and eco-friendly when compared to batch Systems of pasteurization.
Product Quality: HTST pasteurization retains the number of sensory attributes of milk including the taste, texture and nutritional value of milk. This is because the exposure to high temperatures is relatively short, which in turn minimizes on the chances of overprocessing.
Improved Safety: The indication of the temperature as well as the holding time contributes to the elimination of dangerous bacteria so that the consumer benefit from a food product that has been properly processed. Also, the flow diversion valve serves an extra benefit by not allowing milk that has been through poor pasteurization process to be released to the market.
Applications Beyond Milk
Although HTST pasteurization is used mainly in milk processing, it can be used with all kinds of liquid foods and even some beverages such as juices and some beers as well as certain kinds of medicines. Due to its usability and high levels of safety it is widely used in a variety of industries that necessitate speedy operations.
Conclusion
HTST pasteurization equipment has become an integral part of the present day dairy processing system and plays a very crucial role in positively certifying the safety and quality of milk and other liquid foods. Due to features including regenerative heat exchangers and the flow diversion valves, HTST provides an energy efficient and cost effective method that stabilization of the product integrity and increased shelf life can be made possible. HTST
pasteurization is a quality investment that delivers great returns in the dairy industry because it is not only protective of the health of consumers, but also of business.
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