Dr. John Miles addressed this conference on the following two topics:
Ingredient performance and the consequent product quality are altered significantly by the time-temperature exposures of UHT and HTST processes. Additionally, the range of conditions used for these processes is extremely broad. Too often, extra plant trials are needed to refine formulations and achieve required functionality at the plant. This is often because important details have not been properly addressed during plant trials in the lab and pilot plant. Understanding the details of these processes and how they alter ingredient functionality is critical to formulating efficiently and reducing time to market. This presentation will provide the following:
• A discussion of how specific process operations and their order influence ingredient functionality.
• Specific details of how to identify and rank process operations in their order of importance
• Solid guidelines for how to match the impact of the manufacturing process at the lab and pilot level to improve development timetables.
Steam injection and infusion processes affect product quality very differently than “conventional” indirect processes. The most obvious influences are the reduction in heating and cooling times from direct heating and vacuum cooling. However, the details of how these are accomplished contribute to product quality. These processes have become common as products using them, like milk, milk replacements, and soy-milks have become more popular. As a consequence, product developers and formulators need to be more familiar with the details and challenges of these processes.
This presentation will provide the following:
• A review of these processes, highlighting the quality-critical steps
• Discussion of how and why these influence quality
• Discussion of how specific processing operations can be used and changed to modify and improve quality
• Discussion of how these processes can be simulated at smaller scale.
Title: Formulating For And With Steam Injection Processing
Presenter: John Miles Ph.D. - President
Presentation Date: 09/19/2005
International Society of Beverage Technologists
8110 South Suncoast Boulevard Homosassa, Florida, 34446 USA
Dr. John Miles delivered the following address:
Thermal Processing of New Age Beverages To Reduce The Incidence Of Spoilage By Alicyclobacilli
Authors: M. Parish, and J. Miles
Concern over the spoilage of shelf-stable acid products due to Alicyclobacilli is strong due to the absence of a central method for their control or reduction. Traditional thermal processes for high acid products are ineffective to reduce or eliminate these heat-stable spores. Efforts to reduce the incidence of spoilage involve environmental controls, and increased sanitation to reduce the incidence or level of contamination, and novel thermal processing conditions directed at reducing this further. New age beverages present the opportunity to change existing processes to eliminate this organism as a source of spoilage. The purpose of this paper is to present a brief summary of the thermal death kinetics of Alicyclobacillus and examples of thermal processes directed specifically at this organism.
Microthermics, a US-based manufacturer of heat processing technology for dairy and beverage products, has unveiled two new machines for the European market.
The technology on display at this week's Food Ingredients Europe show in London included the group's latest steam and electric-based ultra-heat treatment (UHT) and High Temperature Short Time (HTST) processors.
With heightened commodity prices pushing processors to boost value by extending shelf life and adding additional qualities to their products, the company hopes to the tap the growing need for innovative processing.
Gerry Quinn, a spokesman for Liquid Technologies, Microthermics' European distributor, told FoodProductionDaily.com that the E-Development UHT/HTST Processor and the S-development UHT/HTST Processor allow manufacturers greater flexibility during the production of dairy and beverage products.
These range from milk-based drinks and juices, to ice cream, puddings and yoghurts.
Both the steam injection heating and the electric-based versions of the processors are designed with either or both tubular and plate heat exchangers.
The design also includes a 1.8 metre cabinet to hold the five internal holding tubes, which according to the manufacturer can offer a standard flow rate of one litre a minute.
Quinn added that the machines' operational flow rates could reach three litres a minute.
The system can additionally be linked up with in-line homogenisers, sample port coolers and steam injection processors to meet individual production needs of the manufacture, Quinn claimed.
The processors could be scaled down to fit in with requirements for processing under more limited floor space, by reducing either the flow rates or specific applications needed on the production line, Quinn said.
Full technical support is also offered to manufacturers using the processors, the company claims.