Ultra-High-Temperature Short-Time Experimental Studies on Fluid Milk Products. Experimental Equipment
Open Access
- 1 September 1959
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 42 (9) , 1486-1494
- https://doi.org/10.3168/jds.s0022-0302(59)90765-9
Abstract
Two heaters were used to experimentally sterilize small quantities of fluid milk products. The Mallory tubular heater has a capacity of 200 gal/hr and a product flow-rate of 23 ft/sec, but it can be increased to 300 gal/hr. Sections of this heater can be used either as pre-heating, or holding tubes for a calculated time of 2.08 sec. each, and they are accurate and efficient, due to the high ratio of length to diameter (2296:1). The products can be homogenized either before or after sterilization, or both, and over a range of temperatures and pressures. The DeLaval plate heater has a heating, a cooling, and 2 regenerating sections which make it possible to homogenize the product at different temperatures. The plates can withstand pressures up to 60 lb/in2, are 0.043-in. thick with a corrugated profile, and have 1.51 ft. 2 each of surface. The K factors (Btu/hr/ft2/[degree]F) for the heating, regenerating, and cooling sections are 700, 300, and 500, respectively. Vacuum- and pressure-steam can be used, depending on the desired temperatures. Two temperature controls are used, one with a vacuum pump in the condensate side of the heating system for about 220[degree]F and lower, and the other one with a steam trap, to maintain temperatures of about 300[degree]F. An apparatus was constructed in which milk products can be put asceptically, in sterile glass bottles and in sterile metal cans, either in a normal atmosphere or in one of an inert gas. Detailed dimensions are given.This publication has 5 references indexed in Scilit:
- Treatment of Milk for Cheese with Hydrogen PeroxideJournal of Dairy Science, 1958
- Electrophoretic Properties of Casein from Sterilized Milk Stored at Different TemperaturesJournal of Dairy Science, 1958
- A Study of Milk Pasteurization at High TemperaturesJournal of Dairy Science, 1953
- Electrophoretic Properties of Milk Proteins. II. Effect of Heating to 300° F. by Means of the Mallory Small-tube Heat Exchanger on Skimmilk ProteinsJournal of Dairy Science, 1952
- The Effect of Heating Cream in a Small-Tube Heat Exchanger on Some of its PropertiesJournal of Dairy Science, 1952