This document discusses pasteurization methods and equipment used to kill microbes and reduce spoilage in foods. It describes different heating methods like steam, hot water, and electric current used in pasteurization. Processing methods include low-temperature long-time (LTLT), high-temperature short-time (HTST), and ultra-high temperature (UHT) heating. Equipment for pasteurization can be batch or continuous systems and are classified based on packaging, including conveyor batch pasteurizers, packed food tunnels, and various heat exchangers. The HTST continuous process has stages for regeneration, heating, holding, and cooling.

1. Pasteurizers

2. Introduction
Objective :
• Kill disease causing microbes
• Reduce spoilage causing organisms.
Methods of heating :
• Steam
• Hot water
• Dry Heat
• Electric current : Novel ohmic
heating.

3. Pasteurization process:

4. Methods :
• LTLT :63 DEGREE / 30 MIN
• HTST/ FLASH: 72 DEGREE FOR 15
SEC
• UHT : 135 – 150 DEG. 1 – 2 SEC
Equipment:
• Batch type
• Continuous type

6. Classification: based on packaging .
1. For packed foods
• Conveyer type batch pasteurizer
• Packed food tunnel pasteurizer
• Vat pasteurizers
2. For unpacked food
• Plate heat exchangers
• Tubular heat exchangers
• Shell and tube heat exchangers : single or multi tube type

7. HTST continuous process

8. HTST STAGES :
1. Regeneration
2. Heating system
3. Holding section
4. Cooling section.