How can instrumentation in the food and beverage industry help optimize pasteurisation processes, ensure product quality, and save costs and resources? Find out here!
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Automated Pasteurisation Control for Safe Products, Efficient Processes, and Compliant Production
Pasteurisation is one of the most heavily regulated and monitored processes in food and beverage production. Standards and regulations such as PMO, HACCP, IFS Food, and hygiene standards like 3A and EHEDG aim to protect consumer safety by providing precise guidelines for the implementation and documentation of pasteurisation.
Ensure that every batch meets the highest standards of safety, efficiency and compliance – with measurement systems from Anderson-Negele.
Our solutions combine process automation and real-time monitoring of temperature, flow, level and pressure to maintain precise process conditions at every stage. Additional measurement ranges such as turbidity and conductivity support upstream and downstream processes.
Intelligent sensors enable you to achieve consistent product quality, complete traceability and optimised energy and resource use – and thus efficiency in every process environment.
Pasteurisation is crucial for ensuring the safety of food and beverage products. Even slight deviations from specifications can endanger consumer health and pose a high economic risk for manufacturers. Depending on when an incorrect pasteurisation is detected (after production / after filling / after delivery to retailers / after sale to end customers), a rule of thumb assumes that the costs can increase by a factor of at least 10 at each stage.That’s why more processors are turning to automated pasteurisation control. Automation brings measurable gains in quality, efficancy and reliability.
High-Temperature Short-Time (HTST) Pasteurisation: The product is held at 72–73 °C for 15–20 seconds in a continuous process in a tubular or plate pasteuriser.
High-Temperature ESL Pasteurisation: Used to produce Extended Shelf Life products at temperatures of 85–134 °C.
Ultra-High Temperature (UHT) Pasteurisation: The product is heated to 135–150 °C for 2–4 seconds, mainly used to produce UHT milk.
VAT or Low-Temperature Long-Time (LTLT) Pasteurisation: Conducted in special tanks with agitators (VAT = Vertical Agitated Tanks) at approximately 63 °C for 30 minutes for milk, followed by batch processing into cheese, cottage cheese....
