WO2008132046A1 - Uht treatment - Google Patents
Uht treatment Download PDFInfo
- Publication number
- WO2008132046A1 WO2008132046A1 PCT/EP2008/054527 EP2008054527W WO2008132046A1 WO 2008132046 A1 WO2008132046 A1 WO 2008132046A1 EP 2008054527 W EP2008054527 W EP 2008054527W WO 2008132046 A1 WO2008132046 A1 WO 2008132046A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- minutes
- product
- value
- uht
- temperature
- Prior art date
Links
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000021056 liquid food Nutrition 0.000 claims abstract description 6
- 230000003685 thermal hair damage Effects 0.000 claims abstract description 3
- 235000013365 dairy product Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 235000015146 crème fraîche Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000015094 jam Nutrition 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000008256 whipped cream Substances 0.000 claims description 2
- 244000005700 microbiome Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000000813 microbial effect Effects 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 5
- 230000002906 microbiologic effect Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 241000193155 Clostridium botulinum Species 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 230000001665 lethal effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000002797 proteolythic effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008713 feedback mechanism Effects 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 231100000225 lethality Toxicity 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
- A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
- A23B2/46—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/12—Preservation of milk or milk preparations by heating
- A23B11/13—Preservation of milk or milk preparations by heating the materials being loose unpacked
- A23B11/133—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
- A23B70/30—Preservation of non-alcoholic beverages by heating
Definitions
- the invention relates to a method of UHT treatment of liquid foods.
- UHT Ultra-high temperature processing
- Many food products require Ultra-high temperature processing (or UHT) to kill micro-organisms in the food.
- UHT is the (partial) sterilization of food by heating it for a short time, at a temperature that kills micro-organisms.
- the most common UHT product is milk, but the process is also used for fruit juices, cream, yoghurt, wine, soups, and stews.
- the high temperature is necessary to kill micro-organism.
- the high temperature also influences the quality of the product. For instance, it affects the taste of the food product which is often referred to as 'cooked taste'.
- 'cooked taste' For example, UHT milk tastes different from fresh, pasteurized milk.
- the cooked taste is often not appreciated by consumers.
- UHT plants operate at a constant flow-rate and constant temperature. These are optimized for each product for a specified production rate, e.g. 10 tons per hour.
- the flow rate determines the production rate and also determines the time a product is heated, because of the time the product is present in the holding tubes (see figure 1 ). If the production rate needs to change, e.g. from 12 tons per hour to 16 tons per hour, the flow rate has to increase. However, if the flow rate increases the time the product is heated is shortened because the residence time of the product in the holding tube is shorter. This jeopardizes the microbiologically safety as maybe not all micro-organisms are killed. If the production rate needs to go down, e.g.
- the flow rate has to go down which also gives problems.
- the time the product is heated is increased because the residence time of the product in the holding tube is longer and the product might lose quality because of the longer heat treatment. Therefore, to maintain a good microbiological safety and product quality the holding tubes are changed, they become larger or smaller. For this, the line needs to be stopped, a different holding tube needs to be inserted and the line needs to be restarted. This process causes loss of valuable time and loss of product.
- an object of the present invention to provide a simple method for changing the production rate in an UHT line wherein the tubes need not to be changed and still have an acceptable microbiological safety and product quality. Furthermore, an object of the present invention is to provide a method that is capable of variable flow-rates. A further object of the present invention is to minimize product degradation. Another object of the present invention is to provide a method that increases the efficiency of the UHT process. Additionally an object of the present invention is to provide a process that supplies good microbiological stable products.
- F is the time (t) a food product needs to be kept at a certain temperature (T) to have a desired inactivation of a certain micro-organism.
- LR is a measure of the lethal effect of a heat treatment and is the rate of microbial reduction at the used temperature (T) relative to a reference temperature (T R ).
- z is the temperature change required to affect a 10-fold change in the rate of microbial destruction.
- D R decimal reduction time is the time at a given temperature to destroy 90% of the microbial population (i.e. a ten fold reduction in microbial population).
- T R , z and D R are specified.
- the values T R , z and D R are usually specified for specific conditions, like for example the food product properties (e.g. pH value and fat content). These values can be found in common handbooks.
- the Cooked value is a quantitative measure of the effect of heat on quality factors, also referred to as C value.
- the calculation of the C value is similar to the calculation of the F value.
- Each quality aspect has different values, for example:
- the present invention is directed to a method of UHT treatment of liquid foods susceptible to thermal damage, wherein the flow-rate is variable, wherein the F value is kept constant between 2.5 minutes and 3.75 minutes by adjusting the temperature during operation.
- the F value is kept constant between 2.5 minutes and 3.25 minutes, more preferably between 2.5 minutes and 3 minutes and most preferably between 2.5 minutes and 2.75 minutes.
- the present invention allows an UHT line wherein the flow rate can be varied without stopping the production line.
- the temperature is adjusted throughout the process to maintain a F value between 2.5 minutes and 3.75 minutes.
- a feed-back mechanism for the temperature and an unit that monitors the F value is introduced in the UHT-line such that the UHT treatment proceeds automatically.
- Liquid foods that are suitably sterilized by the method of the present invention are selected from the group comprising dairy products and non-dairy variant of milk, creme fraiche, whipped cream, cooked cream, desert, yoghurt, and soup, sauces, fruit, fruit juices, and jam.
- the UHT line has been designed around the following data:
- Design data operating temperature set point: 131 0 C; residence time 15.3 seconds.
- the product is heated up to 131 0 C and kept at this temperature for 15.3 seconds, which results in the desired minimum F value of 2.5 minutes.
- the wall temperature needs to be adjusted (depending on the flow) to obtain a constant F (prevention of loss of safety) and a minimum C (prevention of overcooking).
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Dairy Products (AREA)
Abstract
Method of UHT treatment of liquid foods susceptible to thermal damage, wherein the flow-rate is variable, and wherein the F value is kept constant between 2.5 minutes and 3.75 minutes by adjusting the temperature during operation.
Description
UHT Treatment
Field of the invention
The invention relates to a method of UHT treatment of liquid foods.
Background prior art
Many food products require Ultra-high temperature processing (or UHT) to kill micro-organisms in the food. UHT is the (partial) sterilization of food by heating it for a short time, at a temperature that kills micro-organisms. The most common UHT product is milk, but the process is also used for fruit juices, cream, yoghurt, wine, soups, and stews.
The high temperature is necessary to kill micro-organism. However, the high temperature also influences the quality of the product. For instance, it affects the taste of the food product which is often referred to as 'cooked taste'. For example, UHT milk tastes different from fresh, pasteurized milk. The cooked taste is often not appreciated by consumers.
Currently, UHT plants operate at a constant flow-rate and constant temperature. These are optimized for each product for a specified production rate, e.g. 10 tons per hour. The flow rate determines the production rate and also determines the time a product is heated, because of the time the product is present in the holding tubes (see figure 1 ). If the production rate needs to change, e.g. from 12 tons per hour to 16 tons per hour, the flow rate has to increase. However, if the flow rate increases the time the product is heated is shortened because the residence time of the product in the holding tube is shorter. This jeopardizes the microbiologically safety as maybe not all micro-organisms are killed. If the production rate needs to go down, e.g. from 16 tons per hour to 12 tons per hour, the flow rate has to go down which also gives problems. At a lower flow rate the time the product is heated is increased because the residence time of
the product in the holding tube is longer and the product might lose quality because of the longer heat treatment. Therefore, to maintain a good microbiological safety and product quality the holding tubes are changed, they become larger or smaller. For this, the line needs to be stopped, a different holding tube needs to be inserted and the line needs to be restarted. This process causes loss of valuable time and loss of product.
It is therefore an object of the present invention to provide a simple method for changing the production rate in an UHT line wherein the tubes need not to be changed and still have an acceptable microbiological safety and product quality. Furthermore, an object of the present invention is to provide a method that is capable of variable flow-rates. A further object of the present invention is to minimize product degradation. Another object of the present invention is to provide a method that increases the efficiency of the UHT process. Additionally an object of the present invention is to provide a process that supplies good microbiological stable products.
Summary of the invention
It was surprisingly found that one or more of the objects mentioned above are attained when flow-rates are varied to change the production rate, but the holding tubes are kept constant, and the F value is kept constant by varying the temperature of the line. Surprisingly the quality of a product does not change if the F value is kept constant.
Detailed description of the invention
To indicate microbiological safety an F value also known as cumulative lethality is used. F is the time (t) a food product needs to be kept at a certain temperature (T) to have a desired inactivation of a certain micro-organism. F is calculated as the summation of the lethal rate (LR) according to the following formula:
F=J LR dt = J 10 ((T-TR)/z) dt
LR is a measure of the lethal effect of a heat treatment and is the rate of microbial reduction at the used temperature (T) relative to a reference temperature (TR). z is the temperature change required to affect a 10-fold change in the rate of microbial destruction.
Dividing the F value by the DR value yields the microbial log reduction: Log (Initial microbial population / Final microbial population) = F / DR
DR (decimal reduction time) is the time at a given temperature to destroy 90% of the microbial population (i.e. a ten fold reduction in microbial population).
For each micro-organism TR, z and DR are specified. As the environment the micro-organism is in may have an impact on the growth of the micro-organism the values TR, z and DR are usually specified for specific conditions, like for example the food product properties (e.g. pH value and fat content). These values can be found in common handbooks.
As a common safety standard for sterilized products the 12 log inactivation at T = 121.1 0C of the micro-organism proteolytic C. botulinum cook is taken. Given the specific TR, z and DR of this organism this requires that the food product is kept at 121.1 0C for 2.5 minutes. Thus, commercial sterility of a product is achieved by holding the product for at least 2.5 min at 121.1 0C.
For proteolytic C. botulinum cook the following values are known: TR = 121.1 0C z = 10 °C
DR = 0.2 min
The Cooked value is a quantitative measure of the effect of heat on quality factors, also referred to as C value. The calculation of the C value is similar to the calculation of the F value. Each quality aspect has different values, for example:
TR = I OO 0C z = 30 0C
Thus
C= J i0 ((T-100)/30) dt
The higher the C-value the more 'cooked' the product tastes.
The present invention is directed to a method of UHT treatment of liquid foods susceptible to thermal damage, wherein the flow-rate is variable, wherein the F value is kept constant between 2.5 minutes and 3.75 minutes by adjusting the temperature during operation. Preferably the F value is kept constant between 2.5 minutes and 3.25 minutes, more preferably between 2.5 minutes and 3 minutes and most preferably between 2.5 minutes and 2.75 minutes.
The present invention allows an UHT line wherein the flow rate can be varied without stopping the production line. The temperature is adjusted throughout the process to maintain a F value between 2.5 minutes and 3.75 minutes.
Preferably a feed-back mechanism for the temperature and an unit that monitors the F value is introduced in the UHT-line such that the UHT treatment proceeds automatically.
Liquid foods that are suitably sterilized by the method of the present invention are selected from the group comprising dairy products and non-dairy variant of milk, creme fraiche, whipped cream, cooked cream, desert, yoghurt, and soup, sauces, fruit, fruit juices, and jam.
Examples
Take an UHT line with a nominal capacity of 12 tons / hour and the following product data:
Product data:
The UHT line has been designed around the following data:
Design data: operating temperature set point: 131 0C; residence time 15.3 seconds.
Therefore at nominal capacity, the product is heated up to 131 0C and kept at this temperature for 15.3 seconds, which results in the desired minimum F value of 2.5 minutes. A measure for the quality loss is the cook value or, C (the lower the loss value, the better), which is C = 2.2.
Reducing the flow rate to 4 tons / hour at the same temperature will lead to the following: F = 7.5 min and C = 6.7. This results in a significant quality loss of
the product. Reducing the wall temperature to 126.2 0C will bring the values to F = 2.5 minutes and C = 4.8.
Increasing the flow rate to 16 tons / hour at the same temperature will lead to the following: F = 1.9 minutes and C = 1.7. This results in an unsafe product as the F value is below the minimum value. Increasing the wall temperature to 132.2 0C will bring the values to F = 2.5 minutes and C = 1.8.
Therefore the wall temperature needs to be adjusted (depending on the flow) to obtain a constant F (prevention of loss of safety) and a minimum C (prevention of overcooking).
Claims
1. Method of UHT treatment of liquid foods susceptible to thermal damage, wherein the flow-rate is variable, and wherein the F value is kept constant between 2.5 minutes and 3.75 minutes by adjusting the temperature during operation.
2. Method according to claim 1 wherein the liquid food is selected from the group comprising dairy products and non-dairy variant of milk, creme fraiche, whipped cream, cooked cream, desert, yoghurt, and soup, sauces, fruit, fruit juices, and jam.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07107273.0 | 2007-05-01 | ||
| EP07107273 | 2007-05-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2008132046A1 true WO2008132046A1 (en) | 2008-11-06 |
Family
ID=38477292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2008/054527 WO2008132046A1 (en) | 2007-05-01 | 2008-04-15 | Uht treatment |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2008132046A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011134743A1 (en) * | 2010-04-27 | 2011-11-03 | Unilever Nv | In-line heating process |
| WO2023187240A1 (en) * | 2022-04-01 | 2023-10-05 | Gemina I Mas D S.L. | Method of reduction and/or elimination of a target agent |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0132666A2 (en) * | 1983-07-21 | 1985-02-13 | Helmut Schroeder | Process for the sterilization of preserved food by heating |
| US4591463A (en) * | 1979-10-10 | 1986-05-27 | Dasi Industries, Inc. | Method and apparatus for treating liquid materials |
-
2008
- 2008-04-15 WO PCT/EP2008/054527 patent/WO2008132046A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4591463A (en) * | 1979-10-10 | 1986-05-27 | Dasi Industries, Inc. | Method and apparatus for treating liquid materials |
| EP0132666A2 (en) * | 1983-07-21 | 1985-02-13 | Helmut Schroeder | Process for the sterilization of preserved food by heating |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011134743A1 (en) * | 2010-04-27 | 2011-11-03 | Unilever Nv | In-line heating process |
| US8834947B2 (en) | 2010-04-27 | 2014-09-16 | Conopco, Inc. | In-line heating process |
| WO2023187240A1 (en) * | 2022-04-01 | 2023-10-05 | Gemina I Mas D S.L. | Method of reduction and/or elimination of a target agent |
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