When the product exits the cooler section, it rises to an elevation of at least 12 inches above any raw product. Are graduated in 1 °F increments and accurate to within 0.5 °F. Ensure that the sensors of both the recording and indicating thermometers are fully covered by the product during pasteurization. Sec. Has a minimum upward slope of 0.25 inch per running foot to ensure uniform product flow and preclude air entrapment. In June, 2012, a juice company recalled all of their vat-pasteurized carrot juice due to a Clostridium botulinum hazard. The now-hot product flows through the holding tube. These plates are pressed with surface patterns to create and increase turbulence in the product stream and enhance the heat transfer. endstream endobj startxref Be of sanitary design and be installed on permanent supports. An air space heater, typically an electric boiler with steam traps and filters to produce culinary steam (i.e., steam that has been properly filtered for use in food processing), may be necessary to maintain these minimum air space temperatures. Are the recording thermometer charts properly maintained? Are shorter probes than indicator thermometers. Still unsure of which of the pasteurization methods is best for your processing needs, or are you looking for milk pasteurization equipment? Is the pasteurized juice discharged from the regenerator properly? However, from the standpoint of heat transfer, the THE is less efficient than the PHE. Pasteurization typically is applied to foods to kill non- Another example of pasteurized shellfish is oysters. This lesson describes high-temperature short-time (HTST) pasteurization use, equipment, and processes. Vat pasteurization, or the holding method, is the oldest method for pasteurizing food products. If you are looking for an HTST pasteurizer or are interested in learning more about HTST pasteurization, call us at 615.680.3312 or fill out a form today. Check the FDA Archive Container size (e.g., can dimensions, pouch thickness). The minimum time and temperature required to properly pasteurize two shellfish products are shown in the table below. Therefore, certain controls (e.g., ensuring container seal integrity) are critical to ensuring food safety. Are made of mercury in glass or are electronic resistance thermal devices (RTDs). Ensure that the sensors of both the recording and indicating thermometers are fully covered by the product during pasteurization. Home › The Think Tank › What is HTST Pasteurization? The product exits the cooling section and rises to an elevation of at least 12 inches above any raw product. There are various steps in food processing at which control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. The PHE uses metal plates to transfer heat from pasteurized product to raw product. Yolks, with or without added salt, sugar, or other ingredients. This new process is being used by some manufacturers, but it is not yet widely available. Sec. Pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages.It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57° C (135° F) for a few minutes. Unlike PHEs, THEs have no contact points in the product channel. Steam or hot water inside the vat jacket heats the product while agitators continuously move the product in the vat. Records pasteurization temperatures and times. As with the pasteurization of milk, there are key critical control points to focus on when conducting inspection of a vat or HTST pasteurizer of juice. Thermometers monitor and record the temperature throughout the process. Take careful note of cooling periods, preheating, filling time, and emptying time. Crab pasteurization was initially a means of extending the shelf life of this perishable product, and no target spoilage organisms or pathogens were identified. Note that the air space thermometer is the smaller thermometer in the image shown. To ensure that these requirements are reached, it is important that the operator: In the event of any mechanical failure of any kind (e.g., a lifted cover or an agitator malfunction), the holding period must be restarted. Pipes to deliver water and steam to the jacket liner. Product formulation of surimi-based products. Posted on June 21, 2016 by Eric Zwirner - Food Processing, Industries We Serve. Are you sure this is the right web address? PART 1240 -- CONTROL OF COMMUNICABLE DISEASES, Subpart D - Specific Administrative Decisions Regarding Interstate Shipments. These thermometers: The air space thermometer bulb must be positioned 2 to 3.5 inches from the bottom of the cover, and at least 1 inch from the top surface of the product during pasteurization. 2941 0 obj <>stream Describe the pasteurization method for shellfish. The information on this page is current as of April 1 2019. Is the recording thermometer bulb within 18 inches of the flow diversion device? Raised edges to prevent potential contaminant from flowing back into equipment, Overlapping drip deflectors on inserted implements. However, concerns about the presence of type E C. botulinum led to an increase of required times and temperatures for pasteurization. HTST pasteurization uses stainless steel heat exchange plates where product flows on one side while the heating media flows on the opposite side to raise milk temperatures to at least 161° F (72° C) for at least 15 seconds*, followed by rapid cooling. List critical control points of a HTST system. Contact Zwirner Equipment for more information and learn more about our equipment and services. Be fabricated to eliminate short circuiting (i.e., no alterable sections). Let us know. Instructions for Downloading Viewers and Players, SUBCHAPTER L - REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION. The inlet line is designed to: Note that certain flavoring ingredients (e.g., dry sugars, fruits and roasted nuts, and safe and suitable bacterial culture organisms) may be added to the product after pasteurization. You should now be able to: Viscous products, or products with more than 10% fat or added sweetener (e.g., cream, yogurt). For the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR). The recording controller/safety thermal limit recorder (STLR) automatically: The recording thermometer must be located within 18 inches of and upstream from the flow diversion device. Try one of these options. However, the probe should not reach the bottom of the vat. This pasteurization process may put such products at risk for recontamination after pasteurization from defective containers or contaminated cooling water. Prevent accumulation of unpasteurized product when the valves are in the closed position. Were the holding time requirements met and continuously monitored during pasteurization? Note: If you need help accessing information in different file formats, see Instructions for Downloading Viewers and Players. Disconnect from the vat after filling to prevent contamination of product during or after pasteurization. h�b```�{,�o������(�q*��bd���Pd��M�*_!����{��n�iVx��a���z��g���ܾ�r��ܥ��S&�,}���M59Lt�vB҆���������ms���0�$��hkbB"Lb�aՃ@�Mր�{ The time requirements for juice products depend on the target pathogens, typically the protozoan parasite Cryptosporidium in fresh apple juice and bacterial pathogens in citrus and non-apple juices. High pressurization processing, a techniques used in the meat and juice industries, was adapted for processing oysters in 1999. Egg whites coagulate at 140 °F. Controls the flow rate within the HTST system. This lesson describes key points about the pasteurization of juice. Will the raw milk drain freely back from the raw side of the milk-to-milk regenerator when all flow-promoting devices are stopped? The most efficient agitators push the product down and sweep it against the heat exchange surface on the sides and bottom of the vat. Thermometer readings must be made and recorded. The inlet and outlet valves of the vat pasteurizer are normally constructed of solid stainless steel to: The valve plug is also stainless steel, allowing for thorough heat penetration to ensure that any milk that weeps into the area between the plug and the valve body gets full heat treatment. Finally, the product passes to a storage tank or vat to await packaging. Cover edges must be designed with overlapping “shoe box” style lids. THEs may have either a double-tube or triple-tube design. Covers must be in place during processing. Electronic Code of Federal Regulations (eCFR). While there are different types of thermal exchange systems used in HTST pasteurization, they all function to: The two types of thermal exchange systems are: Both types use indirect heating methods, which involve transferring heat from the heat medium through a partition into the product. To determine whether any of the critical control points of vat pasteurization failed, ask yourself: You have completed the Vat Pasteurization of Milk lesson. A method for agitation to assure uniformity in temperature distribution. The product is held in the vat for the required time.