Background of the Study Pasteurization is the process of heating food, which is usually a liquid to a specific temperature for a predefined length of time and immediately cooling it after it is removed from the heat. Pasteurization relies on the principle that most harmful bacterial can be killed by heat. The most effective way to kill bacteria is boiling, but this compromises the flavor of the liquid. Pasteurization strikes a happy medium, keeping the flavor delicious while making the food safer.
In addition to minimizing the risk of sickness, pasteurization also makes foods more shelf stable and less likely to rot, meaning that fresh dairy products and juices are available to more people. Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease. One product that commonly undergoes pasteurization is milk. Pasteurized milk is milk which has been heat-treated to kill pathogens which cause disease.
Not all pathogens are removed during the pasteurization process, so pasteurized milk is not 100% sterile, but many people consider it to be safer to drink than raw milk which has not been pasteurized at all. Local small farms pasteurize milk but the way they pasteurize milk does not ensure that the microorganisms in the milk will be completely eliminated. This problem in local small farms challenged the researchers to apply instrumentation and control to the process of Pasteurization.
The Essay on Classification of Milk
Ultra-high-temperatureprocessingClassification of milk products based on the manufacturing process Milk is important for both children and adults because it is a source of minerals, calcium, protein and phosphorus. Currently, there are different kinds of milk products in the market. Here are some types of milk based on the manufacturing process: -UHT Liquid Milk UHT is stands for Ultra High ...
Automating the process will decrease production time while increasing production quality. Developing an automated system for milk pasteurization can ensure the product’s quality. The project will also be able to give the students of the Department and Instrumentation and Control Technology an idea on the process of Pasteurization. Objectives A. General Objective: To design an automated system for Low Temperature Low Time Milk Pasteurization. B. Specific Objectives: 1. To design the automated system of Milk Pasteurization together with its components.
To design a temperature control system for the Milk Pasteurization. 3. To test if the project can produce milk that will pass the BFAD standards. Significance of the Study The study will focus on the process of milk pasteurization and temperature control. The study will help in the simulation of the process of heating and cooling. The study will provide a hands-on experience on how a temperature control loop can be controlled using a PLC for a heat exchanger. The study will benefit the following:
DICT Faculty – For those professors whose subjects are in-line with the study, they will be able to develop visualization in the minds of the students and it will be easier to teach the topic regarding temperature measurement and control. DICT Students & Laboratory – The heating and cooling process in the project may serve as a reference for large scale projects and may also help the students to be familiar with the process of a heat transfer. ICE45/ICE45L (Process and Measurements Calibration 3) – The subject focuses on the variables flow and temperature.
This project can help the subject by simulating temperature measurement using a thermocouple. Milk Industry – Small industries such as farms will be provided a small scale Pasteurization set-up with automated temperature control. The study will lessen the worry of the temperature varying too much. Scope and Delimitations of the Study The study will focus on designing and developing an automated temperature control system for the process of Milk Pasteurization. The study also has its limitations, namely: 1. Input of the feed in process will be manual.
The Term Paper on Job Training Methods and Process: Study on a It Farm
Institute of Information Technology JOB TRAINING METHODS AND PROCESS: STUDY ON A IT FARM Submitted to Shaheen Ahmed Chowdhury Assistant Professor Dept. of Marketing University of Dhaka Submitted by Tanvir Ahmed Khan-BIT0305 Arif Ibne Ali-BIT0308 Nadia Nahar-BIT0327 Ahmad Tahmid-BIT0332 Date of Submission: 3rd December, 2012 Introduction: Sending employees to training opportunities, or bringing ...
Feed will be limited to Milk only. 3. Homogenizing the raw feed will not be part of the project. 4. Heater to be used in the study will be fabricated as per specifications of the project. 5. Heating medium to be used in the project will be heated water. 6. Coolant to be used in the project will be a mixture of chilled water and Propylene Glycol. 7. Final cooling will not be part of the project; it will be conducted by placing the final product in a freezer to maintain the product in a specific range of temperature. Definition of Terms
Pasteurization – is the process of reducing micro- organisms that are present in the food which can cause serious disease, in the means of applying heat at a specific temperature for a specific period of time. Jacketed Vessel – a type of vessel wherein the product is contained inside the vessel itself and enclosed by a coat or sheath wherein the heating medium/coolant is placed. Pathogens – are disease causing micro-organisms such as viruses, bacteria and fungi, commonly found in untreated water, sewage and human waste.
Heating Medium – is any solid or fluid (such as water, steam, air, or flue gas) which is used to convey heat from a heat source (such as an electric immersion heater) to a process or space being heated. Coolant – is a fluid which flows through or around a device to prevent its overheating. Propylene Glycol – is a colorless, viscous, hygroscopic liquid used in anti-freeze solutions. It also serves as coolant. Toxicity – is the degree to which a substance can damage an organism. Toxicity can refer to the effect on a whole organism, such as an animal, bacterium, or plant, as well as the effect on a substructure of the organism.
