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Most foods go through some degree of processing. In fact, food processing has been in practice for at least 2 million years! The leading reason for processing is food safety.
Heat is fundamental to the food and drink industry. From cooking and drying to other treatments such as pasteurization, heat is widely used in all but the most basic food manufacturing and processing situations, in sectors as varied as dairy, fruit and vegetable processing, meat, prepared foods, brewing, and dietary supplements.
Dairy processors have long relied on pasteurization, which applies mild heat to a product for a set amount of time, to eliminate pathogens and extend the shelf life of products. Unfortunately, the process can negatively impact the sensorial and nutritional aspects of the product.
Matt Hale, International Sales & Marketing Director for HRS Heat Exchangers, explains how innovations in heating, pasteurization and concentration technology can help food processors and food waste AD operators to thrive.
Using low heat in addition to ultrasound waves, thermosonication is a viable technique that can inactivate pathogenic microorganisms and increase shelf life.
The search for new alternatives for pasteurizing and processing milk has led food scientists and technologists to use preservation and processing factors other than heat to ensure microbiological safety and to preserve the quality characteristics of the food.
HRS Heat Exchangers reviews all aspects that go into choosing the right heat exchanger.
March 9, 2018
As a relatively stable Newtonian fluid, liquid milk presents few handling challenges, something which has resulted in the use of simple plate-type heat exchangers in the majority of dairies. However, other dairy products, such as yogurt, butter, curds and cheese can all vary according to temperature and, if handled incorrectly, may have their key textural parameters damaged by routine processing.
The high temperature/short time pasteurization process has been a reliable workhorse in dairies for years. But there are alternative technologies that treat raw milk without heat. Some are in use in other countries.
The time and temperature used to pasteurize raw milk affects the taste. Upkeep and maintenance affect the durability and lifetime of equipment. Vendors share their best practice recommendations.
This plant manufactures extended shelf life and aseptic beverages using ultra-high temperature pasteurization.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
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