Operational cost minimization of heat pump for milk pasteurization in dairy

Söylemez, Mehmet Sait

doi:10.1017/s0022029905001433

Cited by 2 publications

(2 citation statements)

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“…The methods that can be used in the production of drinking milk as determined by The Ministry of Agriculture, Food and Rural Affairs, and Turkish Standards Institute (TSE) are; Pasteurization (processes applied to milk below 100 °C), and sterilization; Ultra High Temperature (UHT) (processes applied over 100 °C) (Anonim, 2000). Pasteurization Pasteurized milk, according to TS 1018, is obtained by heating and cooling the raw milk in special facilities and devices and destroying the vegetative forms of pathogenic microorganisms completely and the vast majority of other microorganisms without causing any changes in the natural and biological properties (Söylemez, 2005). In other words, pasteurized milk is the heat treatment of raw milk under 100 °C in a certain duration that will provide the total inhibition of all pathogens and 95-99% inhibition of the total bacterial content.…”

Section: Heat Treatments and Their Effectsmentioning

confidence: 99%

Süte Uygulanan Termal Olmayan İşlemler

Kaptan

Keser

2018

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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Renewed technology created a demand for natural foods or foods with more natural properties. Therefore, the processes used in food production necessiated taking measures to establish innovations over time. It takes a long time and a lot of practice to change the processing steps of the products in the food sector. Two of the most important technology used in dairy technology involve pasteurization and sterilization processes to ensure the inactivation of microorganisms. Although the currently used processes are able to inactivate microorganisms at high temperatures, they change the structural properties of milk components and decrease its nutritional value. This has led to the search for new methods. To protect milk and not to damage its nutritional value, it is also possible to apply non-thermal technological processes, which provide the desired microorganism inactivation. Non-thermal technological processes are microfiltration (MF), impact electric field, high pressure application, ultrasound, ultraviolet and X rays. Microfiltration is applied by considering the membrane system used and are classified according to pore size. Separation of bacteria and spores in milk are carried out by filtration through membranes. In the pulsed electric field and high pressure applications, inactivation is achieved by damaging the cell membranes of microorganisms.. In this review, these processes are explained and their advantages and disadvantages are discussed.

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Section: Heat Treatments and Their Effectsmentioning

confidence: 99%

Süte Uygulanan Termal Olmayan İşlemler

Kaptan

Keser

2018

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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“…Pasteurized milk is produced by heating and cooling raw milk to completely eliminate pathogenic microorganisms and the overwhelming majority of other microorganisms [6]. During storage, the temperature must be regulated for preventing the growth of bacteria and the production of enzymes that degrade the milk quality [7].…”

Section: Introductionmentioning

confidence: 99%

Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

Younis,

Ahmed,

Ahmed

et al. 2023

Processes

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Milk beverage with added natural sweetener is well appreciated by consumers as a nutritious and healthy product with unique sensorial quality attributes. However, this product requires a suitable pasteurization method without significant impact on the sensorial and physicochemical quality characteristics of the product. This study optimizes the pulsed electric filed (PEF) conditions for the pasteurization of a milk-date beverage with conserved physicochemical quality properties. The effect of process variables, such as pulse off time (20, 30, and 40 μs), number of pulses (20, 50, and 80), powder ratio (10, 15, 20, and 25% w/w), storage time (2, 4, and 6 days), and storage temperature (5, 15, and 25 °C) on the responses of total viable count (TVC), color difference (∆E), pH, and total soluble solids (TSS) was evaluated using the RSM central composite design (CCD). Pulse off time, number of pulses, date powder/milk ratio (w/w), storage time, and storage temperature greatly impacted the microbial and physical properties of the beverage. The optimal conditions for decreasing the microbiological load and physical change of beverages were a pulse off time of 40 μs, number of pulses of 80, and storage temperature of 5 °C for all powder ratios. These variables gave a safe beverage for up to six days. At optimal conditions, the values of pH, TSS, ∆E, and TVC were 7.51, 15.44 °Brix, 18.01, and 0.138 Log 10 CFU/mL, respectively, for the powder ratio of 10% (w/w); 7.66, 18.6 °Brix, 21.46, and 0.284 Log 10 CFU/mL, respectively, for the powder ratio of 15% (w/w); 7.56, 21.52 °Brix, 25.24, and 0.577 Log 10 CFU/mL, respectively, for the powder ratio of 20% (w/w); and 7.2, 24.2 °Brix, 29.34, and 0.741 Log 10 CFU/mL, respectively, for the powder ratio of 25% (w/w).

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Operational cost minimization of heat pump for milk pasteurization in dairy

Cited by 2 publications

References 11 publications

Süte Uygulanan Termal Olmayan İşlemler

Süte Uygulanan Termal Olmayan İşlemler

Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

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