Pasteurization

Principle and Methods

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 Layout
1. Introduction
1.1 History
1.2 Pasteurization and Purpose of pasteurization
1.3 Factors of pasteurization

2. Types of pasteurization
3. Methods of pasteurization
4. Concept of equivalent treatment
5.Principle of Pasteurization
6. Pasteurizer
7. Example of pasteurization
8.Heat Transfer Applications

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 Introduction
1.1 History
•Heating of wine for preservation- China since 1117 and documented in Japan
in 1568

•In 1768, an Italian priest and scientist Lazzaro Spallanzani- heat killed bacteria
do not re-appear if the product is hermetically sealed

•In 1795, a Parisian chef and confectioner named Nicolas Appert began
experimenting with ways to preserve foodstuffs

•In 1810, Peter Durand, patented his own method, but it was in a tin can, so
creating the modern-day process of canning foods

•In 1864, He found that it is sufficient to heat a young wine to only about 50–
60 °C for a brief time to kill the microbes, and that the wine could be
properly aged without sacrificing the final quality
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  Louis Pasteur, Father of Pasteurization, in 1864

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 1.2 Pasteurization and Purpose of pasteurization
 Pasteurization is a process of heating a food, which is usually liquid, to a specific
temperature for a predefined length of time and then immediately cooling it after it is
removed from the heat. This process slows spoilage caused by microbial growth in the
food
 It inactivates viable vegetative forms of microbes and aims to reduce the number of
viable pathogens so they are unlikely to cause disease
 It is less drastic than sterilization
 It can also be used to inactivate an enzyme which can be inactivated by heat in a
particular food stuff
 It also lowers microbial numbers, which enhances the liquid’s good quality under
refrigeration. Many relatively heat-resistant (thermoduric) bacteria survive
pasteurization, but these are unlikely to cause disease or cause refrigerated foods to
spoil

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 1.3 Factors of pasteurization
 Products other than milk, such as ice cream, yogurt, and beer, all have their own
pasteurization times and temperatures, which often differ considerably
 For example, heating is less efficient in foods that are more viscous, and fats in food
can have a protective effect on microorganisms

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 Types of Pasteurization
Temperature Time Pasteurization type
63ºC 30 minutes Vat pasteurization( LTLT)
72ºC 15 seconds HTST( High Temperature
Short Time) pasteurization
89ºC 1.0 second HHST(Higher-Heat Shorter
Time) pasteurization
90ºC 0.5 seconds HHST(Higher-Heat Shorter
Time) pasteurization
0.1 second HHST(Higher-Heat Shorter
94ºC
Time) pasteurization
96ºC 0.05 seconds HHST(Higher-Heat Shorter
Time) pasteurization
100ºC 1.01 seconds HHST
138ºC 2.0 seconds UP(Ultra Pasteurization)

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 Methods of Pasteurization
Batch (or "vat") pasteurization(LTLT) : It is the simplest and oldest method for
pasteurizing a particular liquid. It is heated to 63 0 C in a large container and held at that
temperature for 30 minutes. This process can be carried out at home on the stovetop
using a large pot or, for small-scale dairies, with steam-heated kettles and temperature
control equipment. In batch processing, the liquid has to be stirred constantly to make
sure that each particle of the liquid is heated. It is also called Low Temperature Long
Time (LTLT)

High Temperature Short Time (HTST) : This process involves heating faster and to
a higher temperature than used in the Vat methods. One type of HTST is flash-
pasteurization, which is a high-tech commercially used dairy pasteurization method that
involves heating to 72ºC for 15 seconds. Flash-pasteurization requires special equipment
and not feasible to use at home

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 Concept of equivalent treatment
 The heat treatments illustrate the concept of equivalent treatment, as the
temperature is increased, much less time is needed to kill the same number of
microbes. For example, the destruction of highly resistant endospores might take 70
minutes at 115oC, whereas only 7 minutes might be needed at 125oC. Both
treatments yield the same result

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 Principle of Pasteurization
 The processes of sterilization and pasteurization illustrate the use of heat transfer as
a unit operation in food processing
 Pasteurisation aims to achieve a "log reduction" in the number of viable organisms,
reducing their number so they are unlikely to cause disease

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 Pasteurizer
•Suitable for heating and pasteurization of liquids (tomato and fruit
juice)

•It is made up of a tube flow pipes for steam and products to be loaded
Steam at the inlet with pneumatic valve is controlled by a temperature
indicator. It is possible to adjust the temperature from 50° to 150°C.

•The sterilization plant heats the juice up to sterilization temperature,

keep it in hold to required time, and cool it up to filling temperature

Types of Heat Exchangers:

• Single tube heat exchangers: They are used for products where it is
difficult to keep the solid pieces in suspension or for highly viscous but
easy to process products
•Multi tube heat exchangers : They are used in all cases where the
product to process has no specific problems regarding size,
homogeneity or viscosity since they are the most advantageous from
an economical point of view
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  Concentric tube heat exchangers: They are used to obtain high cooling and heating
speeds in products with a high viscosity that have no problems relating to solid pieces
in suspension
 Scraped surface heat exchangers: They are absolutely the most flexible and for some
products indispensable, for example, of products that tend to stick to walls or that
are not homogeneous.They let quite large sized solid pieces to pass through

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 Pasteurization of Milk
•Pasteurization of milk was first practiced by Louis Pasteur in
1864

•The HTST pasteurization standard was designed to achieve a

five-log reduction, killing 99.999% of the number of viable
micro-organisms in milk

•Heat-resistant organisms (including Mycobacterium tuberculosis,

which causes tuberculosis, but not Coxiella burnetii, which causes
Q fever) were also combated

•HTST pasteurization processes must be designed so the milk is

heated evenly, and no part of the milk is subject to a shorter time
or a lower temperature

•This also kills the harmful bacteria Salmonella, Listeria, Yersinia,

Campylobacter, Staphylococcus aureus, and Escherichia coli
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 Pasteurization of Milk
•High-temperature, short-time (HTST) pasteurized milk typically has
a refrigerated shelf life of two to three weeks, whereas ultra-
pasteurized milk can last much longer, sometimes two to three
months. When ultra-heat treatment (UHT) is combined with sterile
handling and container technology (such as aseptic packaging), it can
even be stored unrefrigerated for 6 to 9 months

•Pasteurization typically uses temperatures below boiling, since at

very high temperatures, casein irreversibly aggregate, or “curdle’’

•Milk is forced between metal plates or through pipes heated on the

outside by hot water, and is heated to 72°C for 15 seconds in HTST.
UHT processing holds the milk at a temperature of 138°C (280°F) for
a minimum of two seconds. ESL milk has a microbial filtration step
and lower temperatures than UHT milk

•Then
14 milk is cooled to 4.40 C
 Pasteurization of Milk
 As the enzymes present play a role in the deterioration of milk, the enzyme
present in milk, phosphatase can also be inactivated and it gets destroyed at a
temperature a little greater than required to kill pathogenic bacteria and
phosphatase test is used as the indicator of inadequate heat treatment
Experiment :
 A pasteurization heating process for milk was found to be 2 mins at 640 C, 3
mins at 650 C and 2 mins at 660 C
 Pasteurization time tT is read from the UK pasteurization standard chart and
from this the time, rate and fractional extents can be calculated

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 At 640C, t64 =15.7 min so 2 mins is 2/15.7 min = 0.13

At 650C, t65 = 9.2 min so 3 mins is 3/9.2 mins =0.33

At 660C, t66 = 5.4 min so 2 mins is 2 /5.4= 0.37

Total Pasteurization extent= (0.13+0.33+0.37)= 0.83

Pasteurization remaining to be accomplished = (1 - 0.83) = 0.17.
At 66°C this would be obtained from (0.17 x 5.4) min holding = 0.92 min
so an additional 0.92 min (or approximately 1 min) at 66°C would be needed
to meet the specification

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 Heat transfer applications
•Refrigeration

•Chilling

•Freezing

•These three methods aim at freezing all the water present in the foods so as
to slow down deterioration changes

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 Thank you!!

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