WNIP JUL AUG 19.4 Digital

20
19.4
Making ‘cents’ in pasteurisation
Heating processes for the
preservation of beverages,
pose as one of the most critical
points concerning product
quality and safety in any beverage
production. Therefore, these
processes are always part of the
HACCP (Hazard Analysis and
Critical Control Points) concept
of a plant and are usually under
special observation in any
production audit.
Flash pasteurisation / HTST
(High Temperature Short Time)
and UHT treatment (Ultra High
Temperature), are the most
common heating processes for
preservation of beverages.
The basic mechanism of
all processes is to kill spoilage
micro-organisms by exposing the
product to a certain temperature
for a specific amount of time.
The higher the temperature,
the shorter the necessary
exposure time – this is the main
difference between the different
procedures. As temperature is the
critical value, it must be controlled
and monitored very accurately
to guarantee product safety and
quality.
Flash pasteurisation or HTST
is used for careful preservation
of perishable beverages like
beer and juices. The name goes
back to the French chemist and
microbiologist Louis Pasteur, who
invented the heat treatment of
beverages in 1862.
Spoilage microorganisms are
inactivated, to increase product
safety and to extend shelf life of the
beverage. The product is heated
and exposed to temperatures
between 68…75 °C for a certain
time (70…60 seconds).
Successful inactivation of
microorganisms is mainly
dependent on two factors:
Temperature & the time of the
heat treatment, this correlation
is expressed in Pasteur-Units
(PU) and determines the
microbiological effect of the
heat treatment (the higher the
figure, the higher the effect). Heat
treatment time is determined by
flow velocity and pipe length
Flash pasteurisation of milk
Accurate temperature control
is a precondition for product safety
& quality as well as for process
efficiency. Even an increase of only
0.5 °C leads to PU increase of 18 %!
Typical values for milk
(according to standard US protocol
from 1997) is 71.7 °C and 15
seconds treatment time 99.999%
reduction of harmful bacteria!
→ PU = 0.25 min x 1.797(71.7
°C-60 °C) = 12.08 PU
Example: Pasteurising
time = 15 seconds constant
(determined by required flow rate
and pipe length)
→ Required temperature ≥
71.7 °C
→ 0.25 min * 1.797(72.2 °C-60
°C) = 14.26 PU
→ increase of the PU value by
18 %!
If the temperature is too high
there is:
• Impact on product
quality / taste
• Waste of energy
If the temperature is too low
there is a
• Risk of microbiological
contamination → Risk for
consumers’ health
Flash pasteurisation of bottled
beer
Accurate and fast temperature
control is a precondition for
the best quality & taste. Slight
temperature increase of 0.5 °C
leads to an increase of the PU value
by 18%!
Typical PU values for flash
pasteurisation of bottled beer
is 20…70 PU with 68…75 °C for
70…60 seconds treatment time.
Example: Required control
range: 26 PU < real PU value < 70 PU
Pasteurising time = 70 seconds
→ constant (determined by the
required flow rate and the pipe
length)
→ Required minimum
temperature ≥ 72 °C → 0.5 min *
1.797(72°C-60°C) = 26.7 PU
What happens, if the
temperature increases by only 0.5
°C ?
→ 0.5 min * 1.797(72.5°C-60°C)
= 71.5 PU > 70 PU
→ increase of the PU value by
18%!
If the temperature is too high
there is:
• Loss of product quality
and taste
• Waste of energy
If temperature is too low there
is:
• Insufficient
conservation limited storage life
in terms of quality and taste.
So what is the perfect solution
for Flash pasteurisation? - Making
use of the fastest sensor in the
world – iTHERM.
Quality and safety of the final
product highly depends on fast
and highly accurate temperature
measurement for most accurate
process control!
With the iTHERM QuickSens &
QuickNeck technology:
• Fastest response times
worldwide
• Quicker detection of
temperature changes
• High precision
• Unmatched robustness
• Vibration resistance
• Removal of inserts
without tools
• Highest protection class
IP69K
• Shorter immersion
length compared to standard
inserts
• Increased sensor
stability
• Best hygienic design
(process is kept closed during
recalibrations)
• Time and cost savings
through simple and fast
recalibrations (tool-free)
benjamin.mlangeni@
za.endress.com
Smart Communicator App for Android update
ProComSol have announced
the release of a major update
to its DevComDroid App, an
Android based Smart Device
Communicator Application for
HART instruments. The App
uses the Device Descriptor (DD)
for the connected HART device
so the user has full access to
every parameter and method.
This update has significant user
interface improvements that
make it even easier to configure
HART instruments in the field.
With just a few swipes of your
finger, on hardware that can fit in
your pocket, mobile HART device
configuration continues to get
easier and faster.
The Android App
(DevComDroid), in combination
with a Bluetooth HART modem,
is a full functioned HART
Communicator. The entire DD
Library from the FieldComm
Group is included. New DD’s
can be added very simply by the
user. A HART communicator
that uses DD’s can perform full
configurations of valves, multivariable
devices, and complex
devices such as radar level and
Coriolis flow meters. The improved
user interface is modern and
intuitive. No training is required.
The Bluetooth wireless
interface between the HART
modem and Android device
provides user safety and comfort.
There are no wires to tangle or
trip over. DevComDroid allows
the user to view and edit device
parameters and even save all the
device parameters as a PDF file.
The PDF file can then be shared
with anyone in the world via the
mobile network connections
in an Android device. Saving
and sharing HART device
configurations is now faster and
more convenient.
salesza@krohne.com