Embark on a journey through the realm of "Recent Advances in Dairy Processing" with this enlightening PowerPoint presentation. Discover the cutting-edge technologies and innovations transforming the dairy industry. Learn about novel processing methods, advanced equipment, and sustainable practices that are revolutionizing milk and dairy product manufacturing. From ultra-high-temperature processing (UHT) to membrane filtration and beyond, this presentation highlights the latest developments that enhance efficiency, quality, and sustainability in dairy processing.

1. Department of Dairy Technology – Parul University
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Recent Advances in Dairy Processing
Speaker :
CHIRAG PRAJAPATI
Assistant Professor (M.Tech., Dairy Engineering)
Parul Institute of Technology, Parul University

2. Overview
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A.Reduction in cost by reducing energy consumption during various processes
B.To improve quality of milk and milk products
 Renewable energy - solar energy
 Use of nanofluids (NFs)
 Use of nanocoated Plate Heat Exchanger (PHE)
 Use of non-thermal processes

3. Renewable Energy - Solar Energy
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Potential industrial sectors best suited to
adopt Solar Heat for Industrial Process
Percentage-wise fuel consumption in
a typical dairy processing industry
(Source: PwC analysis, based on ASI database 2007–08)

4. Photovoltaics Solar
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 Refrigeration plant
 Steam generation
 Drying purpose
 Pumping fluids
 Lightning offices & premises
Solar water heating

5. Renewable Energy - Solar Water Heating
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Two-axis solar concentrator dish
equipped with solar grade mirror
reflectors track the sun for hot water
generation for pasteurization purposes
Operation
heating of water
storage in insulated water tank
supplies, whenever required to milk heat exchanger
supplied water returns back to the storage tank
(@ Low temp.)
heated again by solar heat
 Installed by Mahanand Dairy at Latur
 Saved 200-250 liters of furnace oil per/day
 Operated successfully for over 6 years
 Saved 7 lakh/annum

6. Nanofluids
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 “Nanofluid” is a fluid containing nanometer-sized particles, called nanoparticles. These fluids
are engineered colloidal suspensions of nanoparticles in a base fluid.
 Nanoparticles : 3 types 1) Pure metal
2) Metal oxide
3) Carbon nanotubes

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Nanofluids - as Heating medium
 Nanofluids (NFs) prepared using chemically synthesized (Lab scale synthesis) metal oxide
nanoparticles (ZnO NPs) in combination with surfactant SHMP.
 It possess higher thermal conductivity and higher surface area to volume ratio, which improved
its utility as a heating medium in Plate Heat Exchanger (PHE).
 Considering these points, the present study was planned and we achieved a higher overall heat
transfer coefficient (16.55%) compared to DW at 0.3% vol. conc. of NFs. Also, this research
confirmed substantial reduction in thermal energy consumption as well as processing time,
which eventually resulted in higher energy efficiency (18%).

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Nanofluids - as Cooling medium
 PhD scholar from ICAR-National Dairy Research Institute (NDRI), Bangalore Mr. Ravi Prakash,
received the BRICS Young Innovator Prize for inventing a nano-particle based affordable unit for
chilling milk.

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Nanocoating on the Surfaces
 Nanocoating is hydrophobic (water repellent),
oleo phobic (oil repellent) surface layer that
repels water, oil, dirt, and other dry particles.
 Researches from the University of Bremen in
conjunction with GEA Ecoflex applied thin
Nanocoating of Polyurethane on heat
exchanger to minimize the milk fouling by 70%.

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Anti-Fouling Plate Heat Exchanger for Milk Processing
 The 20 thick PTFE+TiO2 coating (84:16 ratio)
using spray coating techniques
 Milk was processed to pasteurization temperature
using both PHEs at constant flow rate and for 8h
 Inlet and outlet temperatures of process fluid and
hot water were recorded after every 10 min during
the test
 After 8 h, the PHE was dismantled and plates were
dried in oven at 50°C until constant weight.
 Difference of the dry weight of the plate before
and after trial were noted to know the fouling
deposition

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Visual inspection of fouling deposition
Uncoated PHE Plate Coated PHE Plate
Advantages
The coated surface was found to be
hydrophobic
Foulant deposition (mg/cm2) over the coated
surfaces was significantly lower than uncoated
surfaces for milk.
Thermal performance of the developed PHE
revealed that mean overall heat transfer
coefficient decreased due to PTFE+TiO2 coating
application, however, with the processing times,
the heat transfer coefficients for coated surfaces
was unaffected for longer duration.
Cleaning frequency would decrease resulting in
improvement of the process economy.

12. Non-Thermal Processes
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 Non-thermal technologies can ensure the sensory quality and nutrient values of food in shorter
processing times and lower temperature conditions and still be used to enhance food safety and
extend the shelf life of dairy/food products.
 Two aspects
 Changing the cell membrane structure
to remove the regulatory function of the
microorganisms (Mos)
 Destroying genetic materials to cause
metabolic disorders in the MOs

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Why Non-Thermal ?
 The main problem with the thermal processing of food is
loss of volatile compounds, nutrients, and sensory
properties of the foods (It may get overcooked).
 The non-thermal processing is used due to increased
consumer interest in high quality foods with higher
nutritive value and fresh like sensory attributes.
 The new processing techniques are mostly employed to
the liquid packed foods when compared to solid foods.
 Since the non-thermal methods are used for bulk
quantities of foods, these methods of food preservation
are mainly used in the large scale production.

14. Non-thermal Processes
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 High Pressure Processing
 Pulsed Light Technology
 Pulsed Electric Field
 Cold Plasma
 Ultrasonics
 Ohmic Heating
 Microwave heating
 Radiofrequency heating
 Infrared heating
 Pulsed X-rays
 Irradiation
 Oscillating Magnetic Field High-Pressure

15. High Pressure Processing
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 HPP is used for preservation of wide range of foods: meat, fish, dairy & vegetable products etc.
 The pressure acts mostly instantaneously and uniformly in all points of the foods which mean
that no matter the food shape or size.
 HPP processing conditions are typically in the range of 300-800 MPa (at mild temperature of
5-35°C), combined with different time periods, in general minutes that should result inactivation
of microorganisms.
 The microorganisms inactivation mechanism with HPP takes place at low energy and does not
promote the formation of unwanted chemical compounds, or free radicals that can result when
foods are irradiated.
 The 600 Mpa pressure is considered as threshold value and also is considered to be
economical and microbiologically safe for achieving the pasteurization level if it is combined
with temperatures in the range of 35-55°C

16. High Pressure Processing
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17. High Pressure Processing
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 Many processes happening simultaneously but are not completely known
 Alteration of cell membrane, denaturation of proteins (including enzymes), and the changes of
cell morphology, which are thought to be the primary reasons for microorganisms damage
 High pressure alters the membrane permeability and causes leakage via internal and external
membranes, which cause leakage via internal and external membranes, and also found leakage
of ATP after HPP treatment
 The altered distribution or degradation of DNA and the destruction of ribosome have been found
 Many vegetative bacteria including spoilage and pathogenic microorganisms, yeasts, molds and
viruses are sensitive to HPP, however it should be noticed that spores are very resistant to HPP,
for example spores of Clostridium botulinum can survive under extreme conditions of 827 MPa
for 30 min at 75°C

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 For inactivating milk enzymes; alkaline phosphatase and protease about 1000 MPa is needed (as
per research articles)
 HPP works especially well on acidic dairy products such as yogurt because most pressure
tolerant spores are unable to survive in environments with low pH levels. The treatment is very
effective on both solid and liquid dairy products. Since high pressure acts quickly and evenly,
neither the size of a product’s container nor its thickness
 HPP is the best option to preserve and respect the functionality of thermosensitive bioactive
components present in colostrum such as immunoglobulins, lactoferrin and growth factors
High Pressure Processing in Dairy Industry

19. Pulsed UV light
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 Pulsed UV light is a technique to inactive surface microorganisms using short pulses of an
intense broad spectrum of ‘white light’ in the spectral band b/w 200-800 nm
 Each pulse or flash light lasts only a few hundred million or thousands of a second, but the
intensity of each flash light is 20,000 times that of sunlight at sea level and contains some
ultraviolet light
 The DNA in the cells absorbs the UV light to form photoproducts in the DNA, which interrupt
both DNA transcription and translation, and then leads to the cell death
 Basics essential
 Power unit to generate high power electrical pulses
 Treatment chamber to transform the light source to high-power light pulses
 Timing control and a trigger generator

20. Pulsed UV light
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 Pulsed UV light (200-600 nm) treatment
can effectively inhibit Penicillium
roqueforti and Listeria monocytogenes
derived from the packaged and
unpackaged cheeses
 Pulsed UV light can affect the colour and
the texture of food stuffs depending on
the energy dose and the distance
between the lamp and surface of the
samples

21. Pulsed Electric Field
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 Pulsed involves the discharge of high voltage electric short pluses which causes a transitory or
a permanent permeabilization of the cell membrane
 PEF is used in food industry to process and preserve liquid & semi liquid nature foods that do
not have air bubbles
 Advantages
 Better retention of flavor, color and nutritional value
 Increased shelf-life
 Reduced pathogen levels
 Disadvantage: Limited commercial availability due to high initial cost

22. Pulsed Electric Field
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23. Cold Plasma
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24. Cold Plasma
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25. Cold Plasma
 CP is a ionized gas that comprises a large number of different species such as electrons,
positive & negative ions, free radicals, electrons and gas atoms, photons and it is suitable to be
used in processes for which high temperature is not recommended
 CP can be employed inactivation of the microorganisms on the surface of fresh and processed
foods
 The accumulation of charged particles can rupture the cell membrane
 Contribution of mentioned mechanism depends on plasma characteristics and on the type of
microorganisms
 Effectiveness of plasmas for killing microorganisms is well established. However, nutritional
and chemical changes in plasma treated food are required to accurately assess the effect of
plasma treatment on product quality and shelf life to confirm that no harmful by products are
generated
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26. Limitations
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 Often technically difficult to apply into production practice, expensive and require specialized
equipment and trained personnel
 Consumer acceptance and safety issues should be considered
 Few resources and limited expertise to develop and implement novel emerging technologies
 Lack of understanding on how to evaluate the potential hazard of nanomaterials by the food
route. Currently available data are not sufficient for proper risk assessment.
 Possibility that the high surface area and active surface chemistry of some nanomaterials could
give rise to unwanted chemical reactions.

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