Integrierte Vermeidung und Verminderung der Umweltverschmutzung
Integrierte Vermeidung und Verminderung der Umweltverschmutzung Integrierte Vermeidung und Verminderung der Umweltverschmutzung
Chapter 2 Another effect of homogenisation is the large increase in exposed fat area, which greatly favours the action of lipases. For this reason, it is normal practice to pasteurise the milk to inactivate the lipase, immediately after homogenisation. Figure 2.9 shows a flow sheet for a short time pasteurised milk process. Typical heating parameters for a continuous pasteurisation process are 72 °C for 15 seconds. This is known as high temperature short time pasteurisation (HTST). Hot milk is often used to partially heat incoming cold milk in a heating step known as regeneration. Following pasteurisation, the milk is rapidly cooled to
Chapter 2 UHT or sterilisation is used to increase the shelf-life of the product. Continuous UHT at a minimum of 135 ºC for one second is carried out. This can be done in two different ways. Heating it indirectly, using heat-exchangers with various types of plates and pipes or in two stages, i.e. first heating the milk indirectly to approximately 80 ºC and then heating it directly by mixing steam and milk. The ratio of the weight of steam and milk used is approximately 1:10. If direct heating is applied immediately after the heat treatment, the milk is then cooled by expanding it under a vacuum to extract the steam mixed with the product in the sterilisation phase. This is also called flash cooling. The end temperature of the milk immediately returns to its level prior to mixing with the steam. Cooling by indirect exchange with a coolant or countercurrently with the incoming product, then follows. Figure 2.10 summarises the production of UHT milk. Electrical energy Water Thermal energy Electrical energy Water Direct method Flash evaporation and flash-cooling (under vacuum) Electrical energy Electrical energy Cooling water Electrical energy Figure 2.10: Production of UHT milk [79, Italian contribution, 2001] Standardised milk Preheating Heating Direct method Steam injection or infusion Indirect method Plate, tubular heat exchanger Holding cell Minimum temperature 135 °C Aseptic homogenisation Cooling Aseptic filling Waste water Noise Heat Waste water Noise Heat Indirect method Indirect cooling (plate or tubular heat-exchanger) Waste water Noise RHC/EIPPCB/FDM_BREF_FINAL January 2006 81 Heat Waste Waste water Noise Heat The heat treatment for long-life sterilised milk consists of two phases. The first phase is a continuous heat treatment or pre-sterilisation, similar to that described for UHT treatment. The second phase consists of the final treatment of the closed container after filling and sealing the pre-sterilised product. The second heat treatment generally takes place in an autoclave in batches or in a continuous retort at approximately 110 to 125 ºC for 20 to 40 minutes with an end phase of sprinkler cooling. Long-life sterilised milk and other dairy products are packaged in closed containers such as plastic or glass bottles. Figure 2.11 summarises the production of sterilised milk.
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- Seite 125 und 126: 2.2.1.2.3 Pickling (D.7) Chapter 2
- Seite 127 und 128: 2.2.1.3.2 Ageing (D.14) Chapter 2 H
- Seite 129 und 130: 2.2.2.3 Crustaceans Chapter 2 Once
- Seite 131 und 132: 2.2.3.2 Fruit juice Chapter 2 Fruit
- Seite 133 und 134: 2.2.3.6 Dried fruit Chapter 2 Dried
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- Seite 139: Chapter 2 In traditional production
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Chapter 2<br />
Another effect of homogenisation is the large increase in exposed fat area, which greatly<br />
favours the action of lipases. For this reason, it is normal practice to pasteurise the milk to<br />
inactivate the lipase, immediately after homogenisation. Figure 2.9 shows a flow sheet for a<br />
short time pasteurised milk process.<br />
Typical heating parameters for a continuous pasteurisation process are 72 °C for 15 seconds.<br />
This is known as high temperature short time pasteurisation (HTST). Hot milk is often used to<br />
partially heat incoming cold milk in a heating step known as regeneration. Following<br />
pasteurisation, the milk is rapidly cooled to
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