Indirect UHT system based on tubular heat exchangers. It is heated to 62.8°C for 30 minutes before being cooled to refrigerated conditions. The direct methods, in which steam is mixed directly with the milk, heat the milk very quickly and achieve the high temperatures required with minimal chemical change to the milk. As such, different coconut liquid products require different UHT treatments. Initially a new process should be verified by 100% sampling. It can be seen that in the range of UHT temperatures, the bacteriological killing effect increases considerably with temperature, whereas the chemical changes remain mild. An oil recovery of 90% fat recovery which is equivalent to 32% of santan can be achieved. Sterilization temperatures are usually 137-145oC. 4th cooling stage Then the top belt is guided onto the product. Michael Lewis, in Reference Module in Food Science, 2018. Long screen life is our goal. 2005). 2.5. Each type has its advantages and disadvantages and so combinations of both can be used to optimize processing efficiency and product quality. All in all, an ultrapasteurized coconut beverage tends to be safer and of better quality compared to a normally pasteurized coconut beverage. Each type of treatment requires a specific type of packaging to maximize its effect. Figure 12.1 ESL beverages must still be kept refrigerated during distribution. This treatment can vary in different countries, although generally, the product is heated to between 125-135°C for 0.5-4 seconds. VERTICAL FORM FILL AND SEAL MACHINES FOR PACKING C. This machine makes the pouch, fill the pouch and seal the pouch itself. In other words, a given exposure to sterilizing or disinfectant agents always kills the same proportion of microorganisms present. Ultra high temperatures with short holding times (Figure 11.4) can provide a high sterilization effect while causing only minimal chemical changes in the treated product. Ultra High Temperature (UHT) is a technique used for preserving liquid food products by exposing them to brief, intensive heating. Please note that entering your e-mail address here does not mean that you subscribe to any newsletters. Each process requires specific types of packaging in order to maximize its effect (Table 11.1). Marjorie P. Penfield, Ada Marie Campbell, in Experimental Food Science (Third Edition), 1990. Direct or hopper based solid feeding arrangement. Within a specific aging period, means without common superscript differ, P < 0.005 (n = 16) (Rowe et al., 2004b). The capacity of UHT plant range from 50 40.000 l/h for the treatment of low- and medium-viscosity products. UHT treatment must be sufficient to produce a commercially sterile product in which bacterial growth will not occur under normal storage conditions, but not severe enough to cause chemical changes that result in an unacceptable flavor, color, and nutritive loss. Coconut milk is a new product for the trend of using organic milk, which can completely replace the milk of animals. Coconut milk and cream Coconut milk and cream is produced from 10-13 months old mature coconuts when the kernel is hard and thick. Quality considerations for pasteurized and ultrapasteurized coconut beverages, Quality considerations for pasteurized and ultrapasteurized coconut beverages. Metallized finish is available on the print side for nonbarrier materials. In reality, “sterilizing effect” or “sterilizing efficiency” are more apt descriptions for the number of decimal reductions in counts of bacterial spores achieved by a sterilization process. Plate heat exchanger Batch processing in a static pressure vessel1© Tetra Pak International S.A., Dairy Processing Handbook 2015, Batch processing in a static pressure vessel1© Tetra Pak International S.A., Dairy Processing Handbook 2015, Zoom Milk with a high preprocessing microbial count is more susceptible to gel formation than milk with a low count. The rotary valve sealed sterilizer is a comparatively simple machine with a mechanically driven valve rotor. In general, the heating should be equivalent to a minimum of 9 log reduction of thermophilic spores (referred to as a B* value, >1) and a maximum reduction of 3% in the level of thiamine (referred to as a C* value, <1). UHT treatment for food and dairy products . Coconut milk is suitable for vegetarians and vegetarians. A plate heat exchanger used in UHT processing is able to withstand high temperature and internal pressure as compared to a pasteurizer. On request it can be supplied with supplementary equipment for replacing the process tools. The fully automatic pipe connection system is based on a compact tank outlet tree. Aseptic homogenizer Packaging material used for packing ESL coconut beverages is disinfected with hydrogen peroxide to reduce microbial load.
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