Energy balance on a pasteurizer

Energy balance on a pasteurizer - 6 St eam Cooling water St...

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Unformatted text preview: 6 St eam Cooling water St eam Condensat e Cooling water exit 1 2 3 4 5 7 T5 T2 T1 T3 #2 #1 Fall 2011 FDST 4050L/6050L Laboratory 3 Energy Balance in a Pasteurization System Objectives: 1. To be acquainted with the principle and operation of a pasteurization system 2. To practice thermal energy balance on heat exchanger Principle of milk pasteurization: Pasteurization is the process of heating liquids or foods to kill microorganisms. It was developed by Louis Pasteur in 1864, and the practice became commercialized around the late 1800s and early 1900s. In addition to improving consumer safety, pasteurization can improve the quality and shelf life of foods. The extent of microorganism inactivation depends on the combination of temperature and holding time. Minimum temperature and time requirements for milk pasteurization are based on thermal death time studies for the most heat resistant pathogen found in milk, Coxelliae burnettii . For example, milk pasteurization can be accomplished at 63° C for not less than 30 min., or 72° C for not less than 16 sec....
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Energy balance on a pasteurizer - 6 St eam Cooling water St...

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