In high-temperature short-time (HTST) pasteurization, also known as Flash pasteurization, the product is heated to the minimum temperature and held continuously at or above that temperature for at least the minimum time required. This thermal treatment extends the shelf life of product by eliminating vegetative and pathogenic microorganisms. For HTST temperature ranges between 72°C- 76°C for 15 to 20 seconds. It targets resistant Pathogenic bacterial and their spores e.g.,
Coxiella burnetii.
Need of pasteurization is not limited to make product contamination free or to increase the shelf life. As high temperature is used during processing it alters some of the characteristics of end product that can be due to enzymatic changes or denaturation of protein. Products that can be completely pasteurized are beer, canned food, milk and milk product, eggs, juices, low alcoholic beverages, syrups, vinegar, water, wines, nuts, etc. It is important to handle the pasteurized product in refrigerated condition after pasteurization to prevent the recontamination of product.
Temperature and time for process is set on the basis of product and targeted microorganism of the product. Effectiveness of pasteurized product can be detected by various means. Heat treatment in milk causes denaturation of alkaline phosphatase and in liquid eggs the alpha amylase. These can be used as indicatives for checking the effectiveness of the process.
The preservation of food by freezing has become a major industry.Preservation of a food by freezing occurs by several mechanisms. At
temperatures below 0°C there is a significant reduction in growth
rates for microorganisms and in the corresponding deterioration of
the product due to microbial activity.
Several freezing systems for food operate with direct contact between
the refrigerant and the product.
cryogenic freezer is direct contact freezer.
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
The preservation of food by freezing has become a major industry.Preservation of a food by freezing occurs by several mechanisms. At
temperatures below 0°C there is a significant reduction in growth
rates for microorganisms and in the corresponding deterioration of
the product due to microbial activity.
Several freezing systems for food operate with direct contact between
the refrigerant and the product.
cryogenic freezer is direct contact freezer.
Canning Equipments: Construction & WorkingAbdul Rehman
Comprises of detailed theory alongwith labelled diagram of equipments used in Canning of Fruits and Vegetables. The flow chart which illustrates numerous process carried out in Canning Fruits and Vegetables.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
cheese ,cheese ,making of cheese ,types of cheese ,classification of cheese ,characterstics of cheese ,catagories of cheese ,soft cheese ,semi hard cheese ,hard cheese ,cheddar cheese
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Icecream is well-likes dairy product due to its smooth creamy texture which is achieved by various types of processing and freezing. This presentation is about the types of freezers used in Icecream manufacture
Learn more about how pasteurization works to extend the shelf life and kill pathogenic microorganisms in food with this weekly PMG newsletter. Join us to learn more about this week's industrial buzz and the week's highlight. Enjoy the new visually inciting infographic as well as everything related to the food industry.
With changing lifestyle and increasing demand of the convenience food, this segment of dairy is
becoming extremely essential and it is expected to grow further because of its capability to
solve the problems associated with this perishable product. The manufactured dairy product
i.e. Dried Milk Powder results when the water is removed by boiling the milk under reduced
pressure at low temperature in a process known as evaporation. When we talk of Dried milk
powder we generally talk of Whole milk powder(WMP) and Skim milk powder (SMP).
Drying is a mass transfer process consisting of the removal of water or another solvent by
evaporation from a solid, slurry or liquid. The science behind drying is that dry air comes in
contact with food and absorbs some of the moisture from the food. This air then has to be
blown away and be replaced with dry air so that the process of extracting moisture from the
food can continue until the food is dry.
cheese ,cheese ,making of cheese ,types of cheese ,classification of cheese ,characterstics of cheese ,catagories of cheese ,soft cheese ,semi hard cheese ,hard cheese ,cheddar cheese
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Icecream is well-likes dairy product due to its smooth creamy texture which is achieved by various types of processing and freezing. This presentation is about the types of freezers used in Icecream manufacture
Learn more about how pasteurization works to extend the shelf life and kill pathogenic microorganisms in food with this weekly PMG newsletter. Join us to learn more about this week's industrial buzz and the week's highlight. Enjoy the new visually inciting infographic as well as everything related to the food industry.
Changing lifestyle and nuclear families are leading to exponential increase in the demand of ready to eat processed food in developing countries like India. A consumer would prefer traditional food on a daily basis, provided a safe, tasty and processed option is available. Therefore, this modern urban dynamic lifestyle leads to the genesis of discovery of Ready to Eat, Ready to serve and convenient food.
Retorting is one of the major technique used for the thermal processing of food products which are packed either in semi rigid flexible laminates or in metal or alloy cans. Retort Technology provides the advantage of processing the food and packaging together which makes the filled product more commercial stable. This technique is used for commercialization of traditional or ethnic dishes which are important due to their delicacy and are high in demand. It can be defined as the heating of low acid food prone to microbiological spoilage in hermetically sealed container to extend shelf
life.
Rectangular & Cylindrical Horizontal Autoclave Manufacturer in IndiaLabtronixedInc2
Labtronixed Inc is leading of horizontal Rectangular autoclaves. Sterilization is a process of killing microorganisms with the help of a steam sterilizer at 121°C to 134°C & a steam pressure of 15 to 30 PSI as require. These horizontal autoclaves are front loading in design, we designed in cylindrical or rectangular shapes small and big size with both is size.
Aloevera processing line - Equipment for Aloe Vera PlantGfK
The Brief of Aloe Vera Processing Line from the raw material receiving until the aseptic bulk bag filling process.
Contact us at candy@muninmax.co.th for further information or visit us our website www.muninmax.co.th
Freeze Drying is the process of removing the moisture from a biological product while maintaining the Integrity of the products biological & chemical structure and activities.
Vikalo Instruments is leading manufacturing company to provide Process Engineering Solutions with our industrial products such as Pressure & Temperature Gauges,Thermocouple,Rtd,Industrial Heater and other process equipment in the Instrumentation Engineering filed.
Holistic management of risk in temperature controlled shipments – an operatio...ELSCC
Identify and implement proper risk management to ensure both shelf life and quality of products. Developing the right storage conditions and packaging infrastructure in your cold chain.
Butter processing involves churning cream to separate the butterfat from the buttermilk, then washing and kneading the butter to remove excess liquid and create a smooth consistency. Finally, the butter is usually shaped into blocks or sticks for packaging and distribution.
Beverages encompass a wide range of liquid refreshments, including hot and cold drinks like coffee, tea, soft drinks, juices, and alcoholic beverages. They serve various purposes, from hydration and enjoyment to cultural and social rituals.
Read more to learn. Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
An introduction to project management provides an overview of the principles and practices essential for successfully planning, executing, and completing projects. It covers key concepts such as defining objectives, resource allocation, risk management, and stakeholder communication, equipping individuals with the tools needed to lead projects efficiently and achieve desired outcomes within scope, time, and budget constraints.
Antimicrobial coatings and films are specialized surfaces applied to materials to inhibit the growth of microorganisms such as bacteria, fungi, and viruses. These coatings and films are used in various industries, including healthcare, food packaging, and construction, to enhance hygiene, extend product shelf life, and reduce the risk of infection and contamination.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
Active and intelligent packaging involves advanced technologies designed to extend shelf life, monitor freshness, and provide real-time information about the condition of food products. These packaging solutions not only enhance food safety and quality but also reduce waste by actively interacting with the contents and the environment, ensuring optimal preservation and communication throughout the supply chain.
"5S" plan in the office focuses on creating an organized, efficient, and clean workspace through five key steps: Sort (eliminate unnecessary items), Set in Order (organize essential items), Shine (clean the workspace), Standardize (establish norms), and Sustain (maintain discipline). This method enhances productivity, safety, and workplace morale.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
Crafting frozen delights demands meticulous processing: from sourcing premium ingredients to precision freezing techniques, ensuring each scoop delivers irresistible flavor and texture. Our commitment to excellence transforms mere desserts into memorable indulgences.
Efficient warehouse operations demand reliable equipment. From forklifts to pallet racks, our comprehensive selection of warehouse equipment ensures seamless handling, storage, and distribution, optimizing productivity and safety in every step of your supply chain.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
Lactic acid fermentation, a metabolic process, converts sugars into lactic acid, used in food preservation and production, contributing to the tangy flavor and texture in various fermented foods.
Evaporators are indispensable in the food industry, efficiently removing excess moisture from various products, extending shelf life, and enhancing flavor concentration. Their versatile applications ensure quality and safety standards are met, essential for delivering superior food products to consumers worldwide.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
The Global Food Safety Initiative (GFSI) fosters collaboration among food industry stakeholders to enhance food safety standards globally, ensuring consumer confidence and facilitating trade.
Climate change profoundly impacts food processing by altering agricultural yields, necessitating adaptation strategies, increasing production costs, disrupting supply chains, fostering innovation in preservation methods, and heightening food safety concerns.
Stay Ahead of the Curve with Our Weekly Food-Tech insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
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Efficient electrical panels streamline power distribution, ensuring safety and reliability. They regulate electricity flow, protect circuits, and facilitate troubleshooting. Essential in residential, commercial, and industrial settings, these panels are the backbone of modern electrical systems, optimizing energy usage and safeguarding infrastructure.
Frozen dessert refers to a delectable treat chilled to a frosty consistency, typically comprising ingredients like dairy, fruits, or alternative bases. It encompasses a diverse range of delights, including ice cream, sorbet, gelato, and frozen yogurt, offering a refreshing indulgence for all palates.
Unlocking the Secrets of Food & Beverage Industry: Dive into the Latest Tech-Knowledge in our Weekly Newsletter! Stay Informed, Stay Inspired!
https://www.pmg.engineering/
Change rooms and anterooms play vital roles in maintaining hygiene and safety standards within the food industry. Change rooms provide designated areas for employees to change into clean garments before entering production areas, while anterooms serve as transitional spaces, minimizing the risk of contaminants entering sterile zones. These facilities are essential for preventing cross-contamination and upholding strict quality control measures in food processing environments.
Cables are essential components of modern technology, facilitating the transmission of data, power, and signals across various industries. They come in different types, including fiber optic, coaxial, twisted pair, and Ethernet cables, each designed for specific applications.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
A vacuum circuit breaker is a high-performance electrical switching device designed to interrupt or make electrical circuits using a vacuum to extinguish the arc generated during switching operations.
Earthing, also known as grounding, is the process of connecting electrical systems to the Earth to prevent shocks, dissipate static electricity, and ensure safety in various applications.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
A Lightning Protection Unit safeguards structures from lightning strikes by providing a conductive path for the electrical discharge to safely reach the ground. It comprises rods, cables, and grounding systems designed to dissipate the immense energy of a lightning bolt.
Transformers are versatile machines that convert electrical energy from one voltage to another, essential for power distribution. Their efficiency and adaptability make them integral in various industries, from electrical utilities to electronics manufacturing.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
Carbonated beverages offer effervescent refreshment with a variety of flavors, providing a fizzy delight for consumers worldwide, embodying a perfect balance of taste, bubbles, and enjoyment.
Hygienic, durable flooring in the food industry ensures safety, compliance, and efficient operations. From non-slip surfaces to easy-to-clean materials, it's the foundation of food safety and quality assurance.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security.
Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
Our concentrated milk products are packaged with precision and care to preserve their freshness and quality. Utilizing state-of-the-art packaging technology, we ensure leak-proof seals and optimal protection against external elements. From sturdy containers to tamper-evident closures, our packaging solutions guarantee convenience and reliability for consumers while maintaining the purity and nutritional value of our concentrated milk products.
Crafting authentic Kulfi is an art that blends tradition with innovation. Our Kulfi manufacturing process combines time-honored recipes with modern techniques to create indulgent frozen desserts rich in flavor and texture. With quality ingredients and meticulous attention to detail, each batch embodies the essence of India's culinary heritage, delivering a delightful taste experience that captivates palates worldwide.
Industrial conveyors are the backbone of efficient production processes, seamlessly transporting materials and products across various stages of manufacturing. With precision engineering and customizable designs, our conveyor systems optimize workflow, enhance productivity, and minimize downtime. From heavy-duty to specialized applications, we provide reliable solutions tailored to meet the unique needs of modern industries, ensuring seamless material handling from start to finish.
For precise pH analysis, state-of-the-art equipment is indispensable. Our advanced instrumentation includes pH meters and electrodes, ensuring accurate and reliable measurements across diverse samples. With intuitive interfaces and high sensitivity, our equipment empowers researchers and industry professionals to assess acidity and alkalinity levels with confidence, facilitating optimal decision-making and quality assurance in various applications.
Banana pseudostem, often overlooked, holds immense potential for sustainable resource utilization. Through innovative extraction methods and research, we unlock its diverse applications in various industries, from textiles to biofuels. Harnessing this natural resource not only minimizes waste but also fosters economic growth and environmental sustainability, paving the way for a greener and more prosperous future.
ISO 14000 sets the global standard for effective environmental management systems (EMS), emphasizing sustainability and regulatory compliance. By implementing ISO 14000, organizations demonstrate their commitment to minimizing environmental impact, improving resource efficiency, and fostering continuous improvement. This framework enables businesses to gain a competitive edge, build stakeholder trust, and contribute positively to environmental stewardship, shaping a more sustainable future for all.
Industrial fans play a vital role in various sectors, offering a range of types tailored to specific needs. From axial to centrifugal fans, each excels in distinct applications, providing efficient airflow and ventilation solutions. By understanding their unique capabilities and optimizing performance parameters, we ensure our industrial fans deliver reliable, high-performance operation, meeting diverse industry requirements with precision and effectiveness.
The performance of a centrifugal pump hinges on various key parameters such as flow rate, head, efficiency, NPSH (Net Positive Suction Head), and power consumption. By meticulously optimizing these factors through design, material selection, and operational adjustments, we ensure peak performance, reliability, and efficiency, fulfilling diverse pumping needs across industries while maintaining a steadfast commitment to quality and innovation.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
1. 1
PMG Engineering Private Limited
The End-to-End Engineering Company in Food Industry
info@pmg.engineering | www.pmg.engineering
Competent People. Smarter Work Systems. Exceptional Customer Interactions.
HTST Pasteurization
In high-temperature short-time (HTST) pasteurization, also known as Flash pasteurization, the
product is heated to the minimum temperature and held continuously at or above that temperature
for at least the minimum time required. This thermal treatment extends the shelf life of product by
eliminating vegetative and pathogenic microorganisms. For HTST temperature ranges between
72°C- 76°C for 15 to 20 seconds. It targets resistant Pathogenic bacterial and their spores e.g.,
Coxiella burnetii.
Need of pasteurization is not limited to make product contamination free or to increase the shelf
life. As high temperature is used during processing it alters some of the characteristics of end
product that can be due to enzymatic changes or denaturation of protein. Products that can be
completely pasteurized are beer, canned food, milk and milk product, eggs, juices, low alcoholic
beverages, syrups, vinegar, water, wines, nuts, etc. It is important to handle the pasteurized product
in refrigerated condition after pasteurization to prevent the recontamination of product.
Temperature and time for process is set on the basis of product and targeted microorganism of the
product. Effectiveness of pasteurized product can be detected by various means. Heat treatment in
milk causes denaturation of alkaline phosphatase and in liquid eggs the alpha amylase. These can
be used as indicatives for checking the effectiveness of the process.
HTST pasteurization: Working
Stepwise flow of process in HTST starts with product entering the balance tank and is drawn under
reduced pressure to the regenerator section. In the regenerator section, the product is pre-warmed
by hot product flowing through regenerator plates. The product is then drawn through the timing
pump to the heating section. The now-hot product flows through the holding tube. The product
contacts the indicating thermometer and the recording thermometer. If it has not reached the
minimum required temperature, it is returned back to the constant level tank via the diversion port.
If the product is at or above the minimum required temperature, it passes through the regenerator
plates (on the pasteurized side) and then to the cooling section. The product exits the cooling
section and rises to an elevation of at least 12 inches above any raw product. Finally, the product
passes to a storage tank for packaging.
2. 2
PMG Engineering Private Limited
The End-to-End Engineering Company in Food Industry
info@pmg.engineering | www.pmg.engineering
Competent People. Smarter Work Systems. Exceptional Customer Interactions.
HTST pasteurizer: Components
1. Constant Level Tank/ Balance Tank: The constant level tank must have a sanitary design,
and the overflow level must be at least 1 inch below the lowest level of raw milk in the
regenerator. It provides a continuous supply of product to the HTST unit and it is also a
return storage for sub-legal milk from the flow diversion valve.
2. Regenerator: The regenerator section pre-warms cold raw milk by the heat given up by
hot pasteurized milk flowing in a counter-current direction and separates pasteurized and
raw product with stainless steel plates.
3. Timing Pump: The timing pump controls the flow rate within the HTST system. It is
located after the raw regenerator and before the holding tube. It draws raw milk through
the raw regenerator and pushes it forward. The pasteurized product is always under greater
pressure than the raw. The timing pump must be set so the maximum delivery rate is equal
to or less than the calculated maximum flow rate. This ensures that the desired minimum
holding time is obtained.
3. 3
PMG Engineering Private Limited
The End-to-End Engineering Company in Food Industry
info@pmg.engineering | www.pmg.engineering
Competent People. Smarter Work Systems. Exceptional Customer Interactions.
Common types of timing pumps include:
• Gear-driven positive displacement pump: two rotors revolve within an oval case
to carry the fluid around the periphery of the pump body.
• Piston-type pump, such as a homogenizer. The homogenizer is equipped with a
recirculation loop, so that product does not continue to the holding tube if the timing
pump is not operating.
• Magnetic flow meter-based pump. This pump uses a centrifugal pump in
conjunction with product flow-controlling methods.
4. Heat exchange systems: There are two types of thermal exchange systems, both types use
indirect heating methods, which involve transferring heat from the heat medium through a
partition into the product. They all function to heat the product, hold product at the required
time and temperature, and Cool the product.
A. Plate heat exchanger (PHE): The PHE uses metal plates to transfer heat from
pasteurized product to raw product. These plates are pressed with surface patterns to
create and increase turbulence in the product stream and enhance the heat transfer.
Molded gaskets around the plate edges and ports prevent leakage and intermixing of
fluid.
B. Tubular heat exchanger (THE): Unlike PHEs, THEs have no contact points in the
product channel. THEs may have either a double-tube or triple-tube design. However,
from the standpoint of heat transfer, the THE is less efficient than the PHE. The tubes
within a THE have spiral or corrugated surfaces to increase turbulence and heat
exchange.
5. Holding Tube: The holding tube ensures that the product is at sterilization temperature for
the proper time, and that temperature variation does not exceed 1 °F. The holding tube has
a minimum upward slope of 0.25 inch per running foot to ensure uniform product flow and
preclude air entrapment and are less than 7 inches in diameter. The length of time the
product spends in the holding tube is determined by the pumping rate of the timing pump,
the length of the holding tube, and the product surface friction.
6. Indicating Thermometer: It shows the accurate, “official” temperature of the product.
The indicating thermometer is located at the end of the holding tube and as near as practical
to the recording thermometer having an accuracy rate within ±0.5 °F.
4. 4
PMG Engineering Private Limited
The End-to-End Engineering Company in Food Industry
info@pmg.engineering | www.pmg.engineering
Competent People. Smarter Work Systems. Exceptional Customer Interactions.
7. Recorder Controller: The recording thermometer must be located within 18 inches of the
upstream form the flow diversion device. The recording controller/ safety thermal limit
record (STLR) may be one of the following two types:
a. Capillary: It is an older design with tube filled with a volatile liquid that boils at
fairly low temperatures, including in the pasteurization ranges. As it boils, it builds
pressure in the sealed tube, which causes a flat coiled tube called the Bourdon coil
to unwind and collapse. A significant disadvantage of this system is that as the
distance from the sensor bulb to the coil increases, the speed of the response
decreases.
b. Electronic: Electronic designs may either have analog controls or microprocessor
controls. In either case, these STLRs meet the same operational functions as the
capillary design. A disadvantage for this design is that some of these units have
shown susceptibility to outside radio interference.
8. Flow Diversion Device (FDD): The purpose of the flow diversion device is to safely and
accurately control and separate raw and pasteurized product flow. In order to do this, the
flow diversion device controls pump and other valves and allows product flow forward
only when minimum temperature is met.
Flow diversion devices may be one of the following two types:
a. Single stem: It consists of a three-way valve that automatically controls the
direction of product flow. It is air activated for the open (forward) flow position,
and spring activated for the closed (divert or fail-safe) position.
b. Dual stem: It is made up of two three-way valves operating in tandem and multiple
controls. This device will switch to the fail-safe divert position in the event of loss
of adequate temperature, electronic power, or air pressure.
9. Cooler Section: In the cooler section, the product is chilled down to a present temperature
(below 45°F) by glycol or ice water solutions. When the product exits the cooler section,
it rises to an elevation at least 12 inches above any raw product. Finally, the product passes
to a storage tank or vat to await packaging
10. Vacuum breakers: Vacuum breakers are atmospheric devices that help maintain proper
pressure relationships in milk-to-milk regenerator sections. It prevents a negative pressure
between the flow diversion device and any downstream flow promoting device. These are
installed after the pasteurized milk regenerator.