The entire batch is held long enough to achieve 5-log reduction. Describe the pasteurization method for shellfish.
The recording thermometer chart must be graduated in time increments of not more than 10 minutes for a maximum record of 12 hours. Pasteurization Type: 63ºC (145ºF)* 30 minutes: Vat Pasteurization: 72ºC (161ºF)* 15 seconds: High temperature short time Pasteurization (HTST) 89ºC (191ºF) 1.0 second: Higher-Heat Shorter Time (HHST) 90ºC (194ºF) 0.5 seconds: Higher-Heat Shorter Time (HHST) 94ºC (201ºF) 0.1 seconds: Higher-Heat Shorter Time (HHST) 96ºC (204ºF) 0.05 seconds Non-stainless steel plugs (e.g., rubber or plastic) must not be used, as any milk that may have made its way around the sides of the plug will not be adequately heated. Covers must be in place during processing.
Is the holding tube properly constructed? This lesson describes key points about the pasteurization of juice. Pasteurization of juice, like pasteurization of milk and other dairy products, is used to kill any contaminating pathogens that might be contained in the raw juice. Another example of pasteurized shellfish is oysters.
Crab pasteurization was initially a means of extending the shelf life of this perishable product, and no target spoilage organisms or pathogens were identified. Compared to vat pasteurization, the required temperatures are much higher and the holding periods much shorter.
The design of the equipment should meet the following criteria: Product components (e.g., dairy products, liquid sugar and sweeteners, water, stabilizers, vitamins) are added to the vat through the inlet line. The filling and emptying time are not included as part of the required holding time. Explain the correct operation methods of a vat pasteurizer. Sign up for our newsletter and receive updates on new products, specials, and news. Home › The Think Tank › What is HTST Pasteurization? After flowing through the holding tube, the product contacts the indicating thermometer and the recording thermometer. (c) Eggnog shall be heated to at least the following temperature and time specification: (d) Neither paragraph (b) nor (c) of this section shall be construed as barring any other pasteurization process that has been recognized by the Food and Drug Administration to be equally efficient in the destruction of microbial organisms of public health significance. Since HTST pasteurization requires more components, it can be more expensive than the holding method. �D��� %n�LIV� ����������`�(�D . When the product exits the cooler section, it rises to an elevation of at least 12 inches above any raw product. If it has not reached the minimum required temperature, it is returned back to the constant level tank via the diversion port.
Key questions to ask for either system include: Key questions to ask for HTST systems include: You have completed the Pasteurization of Juice lesson. Molded gaskets around the plate edges and ports prevent leakage and intermixing of fluid. Comments about factors that may lead to recontamination and ways to minimize this hazard are contained in Part IV.
Does the tube slope continuously uphill at not less than 0.25 inch per foot from start to finish? While there are different types of thermal exchange systems used in HTST pasteurization, they all function to: The two types of thermal exchange systems are: Both types use indirect heating methods, which involve transferring heat from the heat medium through a partition into the product. After completing this lesson, you should be able to: One of the most effective methods of pasteurization is heating the product in a vessel in a process known as vat pasteurization. The product is then drawn through the timing pump to the heater section. Are atmospheric devices that help maintain proper pressure relationships in milk-to-milk regenerator sections. Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the processing of cheese, yogurt, and other common food products. Disconnect from the vat after filling to prevent contamination of product during or after pasteurization.
Take careful note of cooling periods, preheating, filling time, and emptying time. In June, 2012, a juice company recalled all of their vat-pasteurized carrot juice due to a Clostridium botulinum hazard. Ensure that the sensors of both the recording and indicating thermometers are fully covered by the product during pasteurization.
The inlet line is designed to: Note that certain flavoring ingredients (e.g., dry sugars, fruits and roasted nuts, and safe and suitable bacterial culture organisms) may be added to the product after pasteurization.
Are graduated in 2 °F increments and must be accurate to within 1 °F.
Date; Chart # if more than one used during a product day; Name or number of pasteurization unit Were the holding time requirements met and continuously monitored during pasteurization? Were any ingredients added after pasteurization? The inlet line must be disconnected prior to start of pasteurization. Is the pasteurized juice discharged from the regenerator properly? Since HTST pasteurization requires more components, it can be more expensive than the holding method. The raw side deflector plates are drilled with weep holes that will allow the regenerator to be free-draining during a shutdown. The recording controller/safety thermal limit recorder (STLR) automatically: The recording thermometer must be located within 18 inches of and upstream from the flow diversion device. Relatively inexpensive, conserves energy. HTST, or high temperature short time pasteurization, has become one of the most common methods of pasteurization today. Thermometers to monitor and record product temperatures. The constant level tank (or balance tank) provides: The constant level tank must have a sanitary design, and the overflow level must be at least 1 inch below the lowest level of raw milk in the regenerator. The product should be heated in as short a time as practicable, and in no case should this exceed 4 hours. An air space heater, typically an electric boiler with steam traps and filters to produce culinary steam (i.e., steam that has been properly filtered for use in food processing), may be necessary to maintain these minimum air space temperatures. C. botulinum can survive high temperatures and thrives in oxygen-free environments. Contact Zwirner Equipment for more information and learn more about our equipment and services. Below are the time and temperature requirements for thermal heat treatment of juice to achieve the 5-log reduction performance standard: In the vat or batch method of pasteurizing juice: With this pasteurization method, both the time and temperature of the juice treatment must be monitored to ensure that the process is achieving the 5-log pathogen reduction. After pressurization, the oysters are then shucked for half shell or packaged as banded oysters. Steam or hot water inside the vat jacket heats the product while agitators continuously move the product in the vat.
Are shorter probes than indicator thermometers. Be of sanitary design and be installed on permanent supports.
Length of the pasteurization cycle (speed of the belt for a continuous pasteurizer). (b) Except as provided in paragraphs (c) and (d) of this section, the terms "pasteurization," "pasteurized," and similar terms shall mean the process of heating every particle of milk and milk product in properly designed and operated equipment to one of the temperatures given in the following table and held continuously at or above that temperature for at least the corresponding specified time: 1 If the fat content of the milk product is 10 percent or more, or if it contains added sweeteners, the specified temperature shall be increased by 5 deg.F (3 deg.C). HTST pasteurization uses stainless steel heat exchange plates where product flows on one side while the heating media flows on the opposite side to raise milk temperatures to at least 161° F (72° C) for at least 15 seconds*, followed by rapid cooling.