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Aseptic processing equipments
1. ADVANCES IN FRUITS AND VEGETABLES
PROCESSING
(FT 510)
PRESENTED BY:
KRATIKA SINGHAM
INT FOOD TECHNOLOGY
MACHINES USED
IN
ASEPTIC PROCESSING
2. INTRODUCTION
Aseptic processing denotes the filling commercially sterilized and cooled product into
pre-sterilized containers under aseptic conditions and sealing in an atmosphere free of
micro-organisms
UHT PROCESS = (130–150 °C ) for 1–2 sec
3. BASIC REQUIREMENTS OF ASEPTIC PROCESSING
EQUIPMENTS
1.
• Sanitary design
2.
• Capable of being sterilized (steam,
chemical, water, media)
3.
• Free from cracks, crevices, dead
spots
4.
• Capable of maintaining sterile state
5.
• Capable of being operated at
constant mode
6.
• Confirm to design , state and
federal regulatory codes
4. ASEPTIC PROCESSING METHODOLOGY
Sterilization of the
product
Sterilization of
packaging material
Sterilization of
aseptic
installations
Maintaining
sterility of the total
system
Production of
hermatic packages
5. ASEPTIC PROCESSING EQUIPMENTS
• PRIMARY COMPONENETS
• BLENDING TANK
• METERING PUMP
• HEAT EXCHANGERS
• HOLDING TUBE
• AIR OPERATED VALVES
• CONTROL SYSTEM
• ASEPTIC SURGE TANK
6. STERILIZATION OF ASEPTIC MACHINES
• H202 spray (disinfectant)
• Hot air= 330- 350˚C , 30 min
• Water vapour = presterilization
• Low acid ( superheated steam), high acid (wet steam)
PACKAGING MACHINES
• Pressurized superheated steam= 130-135˚C
• Pressure= 2 Bar
• Polyalcohol mixture= 170˚C (rinsing)
FILLING LINERS & FILLERS
• Incineration= 300-350˚C
• Cartridge filters= pressurized steam
• Blown clean sterile air
AIR FILTERS
7. BLENDING TANK AND BALANCE SURGE
1
• Completely suitable for CIP& SIP
2
• Crevices and dead leg free contact surfaces
3
• Bottom Magnetic Mixer
4
• 100% Drainability
5
• Top or bottom Entry Mixing System with
Double Mechanical Seals
6
• Process Automaon with Piping and
Transferring Systems
7
• Electropolished from inside <0.5 Ra
finish
8
• Sterile Micron Filtraon System
9
• Aspetic Sampling facility
9. TIMING PUMP
Delivers constant and accurate flow
Creates strong suction to draw the
product
Fed continuously to produce a constant
flow
RECIPROCATING PISTON PUMP
Suitable for product containing distinct
food pieces with zero slip
10. HEAT EXCHANGERS
PARAMOUNT METHDS INCLUDES:
PLATE HEAT
EXCHANGER
DIRECT
STEAM
SCRAPPED
SURFACE
HEAT
EXCHANGER
TUBULAR
HEAT
EXCHANGER
MICROWAVE
HEATING
OHMIC
HEATING
DIRECT STEAM: INJECTION/INFUSION
Reduces the sterilization temperature very quickly and
removes water from the product
Burnt flavor & color loss is minimal
Steam is injected in continuous flow
12. CONTINUOUS HOLDING TUBES
The product is being holded for
specific temperature and time
Inactivate bacteria & enzymes
Burnt odor, caramelization , vitamin
and color loss