Pasteurization Technology Group has developed an inexpensive treatment system that yields water clean enough to be returned to aquifers. Instead of using chlorine, the system pasteurizes wastewater by heating it to 180ºF. The warmth comes from the waste heat of a nearby electricity generator running on either natural gas or biogas produced by an associated sewage digester. A PTG water plant opening next year in California expects to make a $160,000 annual profit by selling its extra biogas-generated electricity. Even if the turbine is fueled with natural gas, the pasteurization is energy-efficient enough to be about half the cost of chlorine treatment.
This content was borrowed from Popular Science Magazine.
Friday, February 18, 2011
The pasteurization process is one of the most important unit operations in beverage processing. Continuous pasteurization has numerous advantages over the batch (vat) pasteurization method, such as time, hygiene and cost of operation – energy savings. The Volutherm series Flash Pasteurizer utilizes a high-temperature, short time (HTST) method for most continuous pasteurization processes. The heat treatment can be achieved using either a plate heat exchanger (PHE) or a tubular heat exchanger, depending upon the product being pasteurized. The capacity range is 10gpm to 300gpm and is sized to accommodate virtually any line speed.
Some of the features and benefits of the Volutherm series Flash Pasteurizer include gentle product handling, automated clean-in-place (CIP) / sterilization-in-place (SIP) with guaranteed repeatability at variable flow rates, process records and charting. The unit is compact in design and energy efficient – offering greater than 90% energy recovery. The Volutherm series Flash Pasteurizer meets all standards for safety and beverage operations. For more information, click here.
at 1:55 PM
Wednesday, December 1, 2010
The MicroMagic device is smaller than a two liter bottle. It samples for for E. coli and provides results in hours as opposed to days . B2P says it will launch additional tests next year for listeria, salmonella and other bacteria. The technology will be a game changer for early detection systems in food safety. We stumbled across this in Popular Science Magazine. You can visit the manufacturer at B2P.
at 9:37 PM
Monday, November 29, 2010
Contrary to popular belief, Kosher wine is not pasteurized. It is made from pasteurized grape juice but fermented and subject to contamination after the fact.
The process outlined here is for a 750ml bottle of red or white wine. The pasteurization time varies depending on the water temperature being used. This process can be executed in a sink or any bath of water. The water temperature can be determined by running hot water over the end of a thermometer for 2 - 3 minutes. As can be seen by the pictures part of the process is to keep water flowing at all times. New water needs to be injected into the bottom of the bath allowing the water to overflow out the top. Other techniques (such as cracking the drain) work although sometimes difficult to ensure that the loss of water through the drain is the same as the water being put into the process. This leads to issues with level.
The immersion time for the product depends on several factors:
- The water temperature being used for the pasteurization process
- The starting temperature of the wine (in this case room temp or refrigerated)
- The size of the bottle (in this case the bottles are 750ml red or white table wine)
- The determination of pasteurization to high or low PU levels
Click on the chart to blow up to full size. Also note that you will not need a thermometer in the wine bottle as shown in these pictures. Corks have been known to lift in this process and a screw cap may be advantageous.
at 12:09 AM