8 replies to this topic

[Arun Surya]

Hi 

 

Can anyone here help me out in providing the information on how to calculate the holding time for Tubular pasteurizer?

 

Does it depend on the product nature - mean density?

 

Currently i am looking out for fruit drinks with chunks present.

 

Regards,

Arun 

[AllisonB]

My company runs aseptically packed fruit drinks with particulates. We use an HTST System (High Temp Short Time) for pasteurization so I am not sure about tubular pasteurizing and how the systems differ, but we measure the volume of the hold tubes and factor that to maximum/minimum flow rates (which should be calibrated) to determine hold times and appropriate temperatures. The density of the product does affect the hold times and temperatures, at least in my experience. 

[AS NUR]

Dear Arun

you just need calculate your THE volume capacity and calculate holding time your product in that THE and finally you can adjust flowrate of your pump to meet your holding time..
The properties of product that can effect to your pasteurisation are TS (Total Solid),Viscosity, and pH

rgds

AS Nur

THE ( Tubular Heat Exchanger)

[Arun Surya]

Thank you AS NUR

[AS NUR]

YW arun

 

nice to hear that you can solve the problems

 

Rgds

 

AS Nur

[cazyncymru]

We have our pasteuriser "calibrated" each year; where an outside company comes in and takes into consideration flow rates, viscosity of product etc.

[Charles.C]

Dear Arun

you just need calculate your THE volume capacity and calculate holding time your product in that THE and finally you can adjust flowrate of your pump to meet your holding time..
The properties of product that can effect to your pasteurisation are TS (Total Solid),Viscosity, and pH

rgds

AS Nur

THE ( Tubular Heat Exchanger)

 

Does it not also depend on the target species of the pasteurisation?.

 

Or is this globally fixed for all fruit juices ?  eg E.coli O157 ?

 

Rgds / Charles.C

[AS NUR]

Does it not also depend on the target species of the pasteurisation?.

 

Or is this globally fixed for all fruit juices ?  eg E.coli O157 ?

 

Rgds / Charles.C

 

this method can use generally,  all product that use THE can do same methode.  and of course you have to define the temperature. this method usefull to maintain holding time in THE.

 

Rgds

 

AS Nur

[zhou]

it is not very easy problem,first you need to calculate the Re number according to the viscosity, diameter and density of the product, then calculate the max speed of the flow rates, according to the length of holding tube, you can get the holding time.