Thermal Food Processing

176 Thermal Food Processing: New Technologies and Quality Issues
FIGURE 6.7 Schematic of a serpentine postprocess surface pasteurization system. (From
Alkar-RapidPak, Inc. With permission.)
respectively. In some instances, the surface heating systems are integrated with
cooling systems that would rapidly cool the product surfaces to minimize product
quality deterioration with regards to purge, discoloration, and gel pockets on the
surfaces of whole muscle products.
The Alkar serpentine system is a continuous surface pasteurization system, and
different configurations are available to match product size, shape, and other considerations
(Figure 6.7 and Figure 6.8). The Townsend system employs condensing
steam to raise product surface temperatures to approximately 65 to 71°C within
FIGURE 6.8 Serpentine postprocess pasteurization system. (From Alkar-RapidPak, Inc.
With permission.)