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UHT Milk Processing—Effect on Process Energy Requirements
Author(s) -
CHANDARANA D. I.,
FREY B. C.,
STEWART L. E.,
MATTICK J. F.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13262.x
Subject(s) - pasteurization , sterilization (economics) , food science , refrigeration , energy requirement , whole milk , chemistry , mathematics , engineering , business , mechanical engineering , statistics , finance , regression , exchange rate , foreign exchange market
Energy requirements for processing milk using a free falling film steam infusion ultra‐high temperature (UHT) sterilization process and a high temperature‐short time (HTST) pasteurization process were determined and compared. Product flow rate was 2500 kg/hr. Milk to milk regeneration was used with both processes. UHT process temperatures were 138, 143, 149, and 154°C. The energy requirements for the UHT and HTST processes ranged between 573 and 667 kJ/kg milk and 217 and 228 kJ/kg milk, respectively. Although the UHT process consumed between 345 and 450 W/kg milk additional energy in the plant, the UHT sterilization of milk has been estimated to result in a net energy savings of 547 ‐ 652 kJ/kg milk because the product does not require post‐processing refrigeration.