Long Life Dairy, Food and Beverage Products - bran-luebbe.de · The heart of aseptic technology for production of long-life dairy products is aseptic processing, and since its introduction

Long Life Dairy, Food and Beverage Products

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APV_Long_Life_Dairy_Food_22000_08_07_2018_GB.indd 1 27/06/2018 07.38


Table of Contents

Executive Summary . . . . . . . . . . . . . . . . . . .3

Introduction to SPX FLOW . . . . . . . . . . . .3Vision and commitment . . . . . . . . . . . . . . . . . . . . . . . . 3

Customer focus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Introduction to long life dairy, food and beverage products . . . . . . . . . . . . . . . . . . .4

Microbiology . . . . . . . . . . . . . . . . . . . . . . . .5Bacteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Spores . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Enzymes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Moulds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Bacteriophages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Toxicity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Process classification . . . . . . . . . . . . . . . . .7Pasteurisation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Extended shelf life . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

UHT treatment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Sterilisation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

EU classification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Process evaluation . . . . . . . . . . . . . . . . . .10The logarithmic reduction of spores and

sterilising efficiency . . . . . . . . . . . . . . . . . . . . . . . . . .10

Terms and expressions to characterise heat

treatment processes . . . . . . . . . . . . . . . . . . . . . . . . .10

Residence time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Commercial sterility . . . . . . . . . . . . . . . . . . . . . . . . . .12

Chemical and bacteriological changes at

high temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Raw material quality . . . . . . . . . . . . . . . . . . . . . . . . . .12

Shelf life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Choosing the right process . . . . . . . . . . 13The heat treatment processes . . . . . . . . . . . . . . . . .14

Plate heat exchangers . . . . . . . . . . . . . . . . . . . . . . . .14

Tubular heat exchangers . . . . . . . . . . . . . . . . . . . . . .15

Corrugated tubular heat exchangers . . . . . . . . . . . .15

Steam injection nozzles . . . . . . . . . . . . . . . . . . . . . . .16

Steam infusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Scraped surface heat exchangers . . . . . . . . . . . . . .17

Various aseptic UHT systems . . . . . . . . 17Indirect Plate Steriliser . . . . . . . . . . . . . . . . . . . . . . . .17

Indirect Tubular Steriliser . . . . . . . . . . . . . . . . . . . . . .19

Steam Infusion Steriliser . . . . . . . . . . . . . . . . . . . . . .20

High Heat Infusion Steriliser . . . . . . . . . . . . . . . . . . .21

Instant Infusion Pasteuriser . . . . . . . . . . . . . . . . . . . .22

Steam Injection Steriliser . . . . . . . . . . . . . . . . . . . . . .23

Scraped Surface Heat Exchanger Steriliser . . . . . .24

Pilot UHT Plant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Sterile Tank . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Deaerator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Extended shelf life/ESL . . . . . . . . . . . . . 26The Pure-LacTM process . . . . . . . . . . . . . . . . . . . . . .26

Comparison between different systems . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Process controls . . . . . . . . . . . . . . . . . . . 27

Filling and packaging . . . . . . . . . . . . . . . 29

Product development . . . . . . . . . . . . . . . 29

About SPX FLOW . . . . . . . . . . . . . . . . . 30

Contact us . . . . . . . . . . . . . . . . . . . . . . . . 31


3


There are a number of important microbiological factors that

need to be addressed in the production of long life dairy, food

and beverage products. The presence of microorganisms in the

milk must be reduced to a safe number in order to ensure suf-

ficient shelf life under appropriate storage conditions.

This can be achieved by a variety of thermal processes. The effi-

ciency of these processes is a factor of temperature and holding

time and can, if not properly controlled, lead to adverse effects

on flavour and appearance.

A number of systems of relevance to the dairy, food and bever-

age industries are discussed and advice is offered on how to

achieve the best quality product at a reasonable cost, taking into

account safe and trouble-free operation.

Efficient aseptic processing is an important factor in develop-

ment of new products. The SPX FLOW Innovation Centre in

Denmark offers Pilot Plant Testing and application solution

guidance services to help customers maximise the performance

of their plant. Pilot Testing can also be conducted on customers’

own premises based on rental equipment and, if required, with

support from SPX FLOW experts.

VI S ION AN D COM M ITM E NT

SPX FLOW designs, manufactures and markets process engi-

neering and automation solutions to the dairy, food, beverage,

marine, pharmaceutical and personal care industries through its

global operations.

We are committed to helping our customers all over the world to

improve the performance and profitability of their manufacturing

plant and processes. We achieve this by offering a wide range of

products and solutions from engineered components to design

of complete process plants supported by world-leading applica-

tions and development expertise.

We continue to help our customers optimise the performance

and profitability of their plant throughout its service life with

support services tailored to their individual needs through a

coordinated customer service and spare parts network.

CUSTOM E R FOCUS

Founded in 1910, APV, an SPX FLOW Brand, has pioneered

groundbreaking technologies over more than a century, setting

the standards of the modern processing industry.

Continuous research and development based on customer

needs and an ability to visualise future process requirements

drives continued mutual growth.

Executive Summary Introduction to SPX FLOW

SPX FLOW Innovation Centre, Silkeborg, Denmark


4


As one of the most complete food products of all, dairy products

are very important in human nutrition. However, dairy products are

also highly perishable and would easily lose their nutritional value,

flavour and appearance if protective measures were not taken.

Consequently, the dairy industry is one of the most advanced

industries in the food processing area, taking care of the milk

from when it leaves the udder of the cow – through transporta-

tion to the dairy, processing, packaging, and distribution – until it

reaches the consumer.

The technology of producing long-life products is today applied

throughout the food and beverage industries and in many cases

the processing plants are designed for multipurpose operation.

When aseptic technology was introduced more than 50 years

ago, it revolutionised the food industry by making it possible to

distribute high quality food products over long distances in a

cost-effective way.

The heart of aseptic technology for production of long-life dairy

products is aseptic processing, and since its introduction this

concept has been developed and refined to a point where any

need in respect of capacity, product viscosity, particulate content,

acidity or sensitivity to heat treatment can be met while securing

high quality, long-life products.

SPX FLOW was one of the pioneers in aseptic processing and

over the years we have developed a wide range of processing

concepts to satisfy all the needs of the industry.

In this publication, we will first discuss some of the micro-biolog-

ical factors, which must be considered in all aseptic processing,

together with the heating processes most commonly used for

reducing micro-organisms in dairy products: pasteurisation, steri-

lisation and ultra high temperature (UHT) treatment.

So-called commercial sterility is the aim of all UHT processes,

and the extent to which this is achieved in a particular process

can be measured, notably by reference to the bacteriological ef-

fect (B*) and the chemical effect (C*) of such processes. These

factors are explained in the section “Process Evaluation”.

The main part of the publication is devoted to an analysis of the

processing systems of most interest to the dairy, food and bev-

erage industry: Indirect Plate Steriliser, Indirect Tubular Steriliser,

Steam Infusion Steriliser, High Heat Infusion Steriliser, Instant

Infusion Pasteuriser, Steam Injection Steriliser and Indirect

Scraped Surface Heat Exchanger (SSHE) Steriliser.

In each case we describe the system, discuss its advantages

and limitations, and list a number of products for which the

system in question is particularly suitable (See Table 1 on page

5 and table 4 on page 28).

The Pilot UHT Plant is able to combine most of the aseptic pro-

cesses in one unit, which provides an efficient tool for pilot trials

and product development.

In aseptic processing, special consideration must be given to

some of the auxiliary equipment required. Aseptic tanks are not

a necessary requirement but often serve as a useful buffer for

sterilised products.

The area of extended shelf life products is becoming increas-

ingly important, and the development of the Pure-LacTM concept

is offering the industry and the consumers new solutions and

exciting opportunities.

With the large number of options available it becomes important

to be able to choose the solution, which provides the best quality

product at a reasonable cost, giving safe and trouble-free opera-

tion. A separate section has been made to cover this subject.

The process control system is not only necessary, it must incor-

porate up-to-date technology – not least on the software side.

Special attention must be given to the subsequent filling and

packaging of aseptically processed products.

Finally, we address the area of product development. SPX

FLOWs world wide capabilities in respect of product testing

makes it possible to work closely with customers in their efforts

to upgrade production and launch new products.

This publication is purely dealing with the indirect and direct

heat transfer processes.

SPX FLOW is also manufacturing various types of electrical – or

“electroheat” thermal processing equipment. This is dealt with in

a separate publication.

Introduction to long life dairy, food and beverage products


5


The key to production of long-life products with aseptic technol-

ogy is a detailed understanding of the microbiology of food.

Using the example of the dairy industry, the milk in the udder

of a healthy cow is free from bacteria, but as soon as the milk

comes into contact with the air it becomes contaminated with

micro-organisms.

If the temperature is favourable, the micro-organisms multiply

and very soon the milk will turn sour (or putrefy), developing an

unpleasant flavour. To prevent this from happening, the raw milk

is sub jected to heat treatment.

The term aseptic is usually defined as “free from or keeping

away” disease producing or putrefying microorganisms. In the

food industry the terms aseptic, sterile and commercially sterile

are often used interchangeably. This is not strictly correct. Sterili-

sation means 100% destruction of all living organisms, including

their spores, and this is very difficult to achieve.

Commercial sterility means that the product is free from mi-

croorganisms, which grow and consequently contribute to the

deterioration of the product. Microorganisms are extremely small

and can only be seen under a microscope. However, hundreds

or thousands of individual cells or groups of cells can form colo-

nies, which are visible to the naked eye, and some colonies have

colours, shapes, textures or odours, which make the organism

identifiable.

BACTE R IA

The term bacteria strictly means rod-shaped microorganisms

only, but is also used in a loose sense to include all micro-organ-

isms except yeast and moulds. The individual bacterium varies in

size from 0.5 to 3 micron.

The groups of bacteria, which are most important in the dairy

industry are the lactic acid, coliform, butyric acid, and putrefac-

tion bacteria. The bacterial count in milk coming from the farm

varies from a few thousands bacteria/ml for high quality milk

to several millions if the standard of cleaning, disinfection and

chilling is poor.

For milk to be classified as top quality, the CFU (Colony Forming

Units) should be less than 100,000/ml.

Bacteria are single-celled organisms, which normally multiply by

binary fission, i.e. splitting in two. The simplest and most com-

mon way to classify bacteria is according to their appearance

and shape. However, in order to be able to see bacteria, they

must first be stained and then studied under a microscope at a

magnification of approximately 1,000 X.

Microbiology

Table 1: A variety of dairy, food and beverage products and their suitability for treatment in thermal heat processing systems.

DAI RY, FOOD & B EVE RAG E PROD UCTS

PL

AT

E S

TE

RIL

ISE

R

TU

BU

LA

R S

TE

RIL

ISE

R

ST

EA

M I

NF

US

ION

S

TE

RIL

ISE

R

HIG

H H

EA

T I

NF

US

ION

S

TE

RIL

ISE

R

INS

TAN

T I

NF

US

ION

P

AS

TE

UR

ISE

R

ST

EA

M I

NJE

CT

ION

S

TE

RIL

ISE

R

SC

RA

PE

D S

UR

FA

CE

HE

AT

EX

CH

AN

GE

R S

YS

TE

MS

M I LK X X X X X

M I LK (F LAVO U R E D) X X X X X

M I LK (EVAP O RATE D) X X X X

M I LK (C O N C E NTRATE D) X X X X X

M I LK (S HAK E M I X) X X X X X

C R EAM X X X X X

C R EAM (WH I P P I N G) X X X X

C R EAM (SYNTH ETI C) X X X X X

YO G H U RT X X X X

YO G H U RT (D R I N K I N G) X X

YO G H U RT (F R U IT) X X

Q UAR K P R O D U CTS X

S OYA M I LK X X X X X

BABY FO O D X X X X

I C E C R EAM M I X X X X X X

C H E E S E D I P S X X X X

P R O C E S S E D C H E E S E X X X

D E S E RTS / P U D D I N G S X X X X

WH EY P R OTE I N C O N C . X X

C O F F E E WH ITE N E R X X X X X X X

E G G-BAS E D P R O D U CTS X

SAU C E X X X

S O U P S X X

C O F F E E / I C E TEA X X

F R U IT J U I C E X X


6


Based on a method of staining, developed by the Danish bacte-

riologist Gram, bacteria are divided into Gram negative (red) and

Gram positive (blue). The three characteristic shapes of bacteria

are spherical, rod-shaped and spiral. Diplococci arrange them-

selves in pairs, staphylococci form clusters, while streptococci

form chains.

Another way of classification is according to temperature prefer-

ence:

• Psychrotrophic bacteria (cold-tolerant) reproduce at

temperatures of 7°C or below.

• Psychrophilic bacteria (cold-loving) have an optimum growth

temperature below 20°C.

• Mesophilic bacteria ( loving the middle range) have optimum

growth temperatures between 20°C and 44°C.

• Thermophilic bacteria (heat-loving) have their optimum growth

temperatures between 45°C and 60°C.

• Thermoduric bacteria (heat-enduring) can tolerate high

temperatures – above 70°C. They do not grow and reproduce

at high temperatures, but can resist them without being killed.

Bacteria can only develop within certain temperature limits,

which vary from one species to another. Temperatures below

the minimum cause growth to stop, but do not kill the bacteria.

They are, however, damaged by repeated freezing and thawing.

If the temperature is raised above the maximum, the bacteria are

soon killed by heat. Most cells die within a few seconds of being

exposed to 70°C, but some bacteria can survive heating to 85°C

for 15 minutes, even though they do not form spores.

A third way of classifying micro-organisms is by their oxygen

requirement. The availability of oxygen is vital to the metabo-

lism of all organisms. Some bacteria consume oxygen from

the atmosphere; they are called aerobic bacteria. However, to

some bacteria free oxygen is a poison; they are called anaero-

bic bacteria and obtain the oxygen they need from chemical

compounds in their food supply. Some bacteria consume free

oxygen if it is present, but they can also grow in the absence of

oxygen; they are called facultatively anaerobic.

The acidity of the nutrient substrate for bacteria is also im-

portant. Sensitivity to pH changes varies from one species to

another, but most bacteria prefer a growth environment with

a pH around 7. Furthermore the salt and/or sugar concentra-

tion of a substrate has an important influence on the growth

of bacteria. The higher the concentration, the more growth

is inhibited. This is caused by the high osmotic pressure,

which will draw water out from the cell, thereby dehydrating it.

Osmotic pressure is used as a means of food preservation in

sweetened condensed milk, salted fish and fruit preserves like

jam and marmalade.

S POR E S

The spore is a form of protection against adverse conditions, e.g.

heat and cold, lack of moisture, lack of nutrients, or presence of

disinfectants. Only a few bacteria are spore forming e.g. Bacillus

and Clostridium. The spores germinate back into a vegetative

cell and start reproduction when conditions become favourable

again. The spores have no metabolism and can survive for years

in dry air and are much more resistant to adverse conditions

than bacteria. This includes heat treatment and it takes typically

20 minutes at 120°C to kill them with 100 percent certainty.

The UHT time/temperature combination reduces the number of

bacteria spores by a minimum of log 9, leaving very few bacteria

spores in UHT treated products.

E N ZYM E S

When the milk leaves the udder it contains enzymes, the so-

called original enzymes. Enzymes are also produced by the

bacteria in the milk,

the so-called bacterial

enzymes. Enzymes are

not micro-organisms but

are formed as a result of

the metabolism of micro-

organisms. The ability

of enzymes to trigger

chemical reactions can

be important when UHT

products are produced.


7


Some of the bacterial enzymes are able to cause sweet coagu-

lation of milk products, which destroys the product. The majority

of these enzymes are produced by Gram negative Pseudomonas

bacteria developing mainly in cold raw milk stored for exces-

sive time in milk cooling tanks, road tankers or milk silos. This

problem will be aggravated if the milk has been contaminated

because of unhygienic conditions or lack of cleaning-in-place

(CIP). The vast majority of enzymes will be destroyed by UHT

treatment, but a few may still be active in the final product.

MOU LD S

Moulds belong to the fungi group of micro-organisms, which

are very widely distributed in nature among plants, animals and

human beings. Moulds normally grow anaerobically, and their

optimum growth temperature is between 20 and 30°C. Moulds

can grow in substrates with pH 2 to 8.5, but many species prefer

an acid environment. The most common species in milk do not

survive pasteurisation conditions, and the presence of mould

in pasteurised products is therefore a sign of reinfection. The

penicillium family is one of the most common types of moulds.

Their powerful protein splitting properties make them the chief

agent in ripening of, for instance, Blue Cheese.

YEAST

Yeast also belong to the fungi group of micro-organisms. They

vary greatly in size. Saccharomyces cerevisiae, used for brewing

of beer, has a diameter of 2 to 8 micron, but other species may

be as large as 100 micron.

Yeast has the ability to grow both in the presence and absence

of oxygen. The optimum temperature is between 20 and 30°C.

Optimum pH values are 4.5 to 5.0, but yeast will grow in the pH

range of 3 to 7.5.

From a dairy point of view, yeast are generally undesirable

organisms. They ferment milk and cream and cause defects in

cheese and butter. In the brewing, baking and distillation indus-

tries, on the other hand, they are very valuable organisms.

BACTE R IOPHAG E S

Bacteriophages belong to the group of micro-organisms called

viruses. Viruses have no metabolism of their own and therefore

cannot grow on a nutrient substrate. Viruses infect living cells

in plants and animals. Bacteriophages (also known as phages)

infect bacteria and are consequently a problem in all dairy pro-

cesses where bacteria cultures are used. They are very small in

size – in the order of 0.02 to 0.06 micron and can only be seen

in an electron microscope.

Bacteriophages grow at temperatures between 10 and 45°C.

They are killed by exposure to 63 to 88°C for 30 minutes and

tolerate pH values in the range of 3 to 11.

TOXICITY

Micro-organisms, which are harmful to man or animals are

called pathogens. They can cause death or severe illness by the

secretion of toxins either directly into contaminated foodstuffs,

which are subsequently eaten, or by transfer to an animal host

offering ideal conditions for reproduction and further generation

of toxins. Some toxins are inactivated by heat treatment at 60°C

for one hour.

Process classificationA number of different expressions are commonly used in the

food industry in relation to food preservation. This section will

briefly describe the most common terms used.

PASTE U R I SATION

Most commercial liquid food products undergo some form of

heat treatment, and pasteurisation is the most common.

As it is usually bacterial growth that causes food to deteriorate,

pasteurisation preserves the freshness of the food product.

There are basically two ranges of pasteurisation:

• Low-temperature pasteurisation. For milk, this is based

on heating the product to 72 to 76°C and holding at that

temperature for at least 15 to 20 seconds (or equivalent) (Fig. 1).

The pasteurisation may vary from country to country

according to national legislation. A common requirement

in all countries, however, is that the heat treatment must

guarantee the destruction of unwanted micro-organisms and

all pathogenic bacteria.


Temperature

Time

135ºCPure-LacTM

85ºCHigh pasteurisation

72ºCLow pasteurisation

Fig. 1: Low-temperature pasteurisation.

ºC150

100

50

0Time

High Heat Infusion

Direct Infusion

Indirect UHT

Fig. 2: Temperature profiles for direct infusion, high heat infusion and indirect UHT processes.

ºC150

100

50

010 20 30 40 50 60

MinutesFig. 3: Temperature profiles for conventional in-container sterilisation.

8


The shelf life of pasteurised milk is limited (typically 5 to 7

days) and primarily depends on raw milk quality and storage

temperature.

During the low-temperature pasteurisation the phosphatase

enzyme is destroyed, while the peroxidase enzyme is

preserved. This serves as a measure to control the process

and distinguish it from high-temperature pasteurisation.

• High-temperature pasteurisation. This is based on heating the

product to 85°C or higher for a few seconds (or equivalent)

(Fig. 1 above). The aim is to kill the entire population of

bacteria, which are pathogenic for both man and animals

and almost all other bacteria as well. By careful monitoring

of the process parameters a product with excellent quality

can be obtained with minimum heat damage. The shelf life

can be extended to several weeks in the cooling chain. The

so-called Pure-LacTM process is based on high-temperature

pasteurisation.

During the high-temperature pasteurisation both the phos-

phatase and the peroxidase enzymes are destroyed, and this

serves as a measure to control that the process has actually

taken place as specified.

EXTE N D E D S H E LF LI FE

The term extended shelf life or ESL is being applied more and

more frequently.

There is no single general definition of ESL. Basically what

it means is the capability to extend the shelf life of a product

beyond its traditional well-known and generally accepted shelf

life without causing any significant degradation in product qual-

ity. A typical temperature/time combination for high-temperature

pasteurisation of ESL milk is 125 to 130°C for 2 to 4 seconds.

This is also known in the USA as ultra-pasteurisation.

SPX FLOW has in recent years developed a patented process

where the temperature may be raised to as high as 135°C but

only for fractions of a second. This is the basis for the Pure-

LacTM process described in a separate chapter, see table of

contents.

U HT TR EATM E NT

UHT – or Ultra High Temperature – treatment is based on the

fact that higher temperatures permit a much shorter processing

time. By proper time and temperature combination it is possible to

achieve commercial sterility with only limited undesirable chemi-

cal changes in the product. In terms of nutritive value, flavour and

appearance, the quality of the product is more vulnerable to the

duration of the treatment than to the temperature applied.


9


In the UHT process, the milk is typically heated to 137 to 150°C

and held at that temperature for just a few seconds before it

is cooled rapidly down to room temperature (Fig. 2 ). After the

product has been cooled it is led to an aseptic filling machine in

a closed piping system – either directly or by way of an aseptic

storage tank. The product obtained in this way has a shelf life at

room temperature of several months.

The quality of the final product depends on the raw material

quality but also to a large extent on the type of heat treatment

system applied. This is the case for UHT milk and for a wide

range of long life food products like sauces, salad dressings,

mayonnaise and soups, as well as for juices and soft drinks.

In order to combat the Heat Resistant Spores (HRS) SPX FLOW

developed the patented so-called High Heat Infusion system

enabling heat treatment temperatures as high as 150ºC without

adversely affecting the product quality and still maintaining ac-

ceptable running times in the order of 24 hours between cleaning.

Products with very high viscosity are more difficult to handle in

a UHT system, and SPX FLOW developed a special patented

version of the infusion system to handle high viscosity products.

This so-called Instant Infusion system is based on very short

but controllable and well defined retention time in the infusion

chamber.

STE R I LI SATION

Sterilisation is another type of heating process used for prod-

ucts to increase keeping quality without refrigeration. The heat

treatment takes place after the product is packed. The package

with its content is heated to approx. 120°C and held at that tem-

perature for 10 to 20 minutes after which it is cooled to room

temperature (Fig 3 on page 8). Because of the lengthy heat

treatment at a relatively high temperature this process reduces

the nutritive value of the product, and it is also liable to change

its colour and flavour considerably.

E U CLASS I FICATION

In the EU Milk Hygiene Directive (92/46) it is suggested that

“limits and methods to enable a distinction to be made between

different types of heat treated milk” may be established (Article

20).

The proposed parameters, limits and methods may be summa-

rised as shown in Table 2 .

By this method the hygienic requirements concerning food

safety can be satisfied taking into consideration the keeping

qualities over varying length of time. This method also makes it

possible to establish a new definition of different types of fluid

milk products in a way that is independent of the technology of

the heat treatment and the filling such as for instance, Pure-

LacTM.

It should be noted that the chemical criteria in Table 2 are the

recommendation given by IDF and EU to the legislators, but the

general perception is that this proposal will be followed.

M I LK HYG I E N E D I R ECTIVE 92/46/ E U

TH E R M I S E D PASTE U R I S E D H IG H TE M PE RATU R EPASTE U R I S E D HTP U HT STE R I LI S E D

63 - 65ºC/15 S E C . 71 .7ºC/15 S E C .O R E Q U IVALE NT >135ºC AN D >1 S E C . >135ºC AN D > 1 S E C .

P H O S P HATAS E+ P H O S P HATAS E-P E R OX I DAS E+

P H O S P HATAS E-P E R OX I DAS E-

15 DAYS AT 30ºC O R7 DAYS AT 55ºC 0 ⇒

<10 C F U /0 .1 M L

15 DAYS AT 30ºC O R7 DAYS AT 55ºC 0 ⇒

<10 C F U /0 .1 M L

** * * * * * *

B ETA-LACTO G LO B U LI N> 2600 M G / L

&

B ETA-LACTO G LO B U LI N> 2000 M G / L

&

> 50 M G / L&

B ETA-LACTO G LO B U LI N< 50 M G / L

O R

LACTU LO S EN OT D ETE CTAB LE

LACTU LO S E< 40 M G / KG

LACTU LO S E< 600 M G / KG

LACTU LO S E> 600 M G / KG

Table 2: Present legislation according to EU directive 92/46 ** IDF & EU suggestions for Dual Chemical Criteria


10


All UHT processes are designed to achieve commercial

sterility. This calls for application of heat to the product and a

chemical sterilant or other treatment that render the equipment,

final packaging containers and product free of viable micro-

organisms able to reproduce in food under normal conditions of

storage and distribution. In addition it is necessary to inactivate

toxins and enzymes present and to limit chemical and physical

changes in the product. In very general terms it is useful to have

in mind that an increase in temperature of 10°C increases the

sterilising effect 10-fold whereas the chemical effect only in-

creases approximately 3-fold. In this section we will define some

of the more commonly used terms and how they can be used for

process evaluation.

TH E LOGAR ITH M IC R E D UCTION OF S POR E S

AN D STE R I LI S I NG E FFICI E NCY

When micro-organisms and/or spores are exposed to heat treat-

ment not all of them are killed at once.

However, in a given period of time a certain number is killed

while the remainder survives. If the surviving micro-organisms

are once more exposed to the temperature treatment for the

same period of time an equal proportion of them will be killed.

On this basis the lethal effect of sterilisation can be expressed

mathematically as a logarithmic function:

A logarithmic function can never reach zero, which means that

sterility defined as the absence of living bacterial spores in an

unlimited volume of product is impossible to achieve. Therefore

the more workable concept of “sterilising effect” or “sterilising

efficiency” is commonly used.

The sterilising effect is expressed as the number of decimal

reductions achieved in a process. A sterilising effect of 9 indi-

cates that out of 109 bacterial spores fed into the process only

1 (100) will survive.

Spores of Bacillus subtilis or Bacillus stearothermophilus are

normally used as test organisms to determine the efficiency of

UHT systems because they form fairly heat resistant spores.

TE R M S AN D EXPR E SS ION S TO

CHARACTE R I S E H EAT TR EATM E NT

PROCE SS E S

Q10 value. The sterilising effect of heat sterilisation increases

rapidly with the increase in temperature as described above.

This also applies to chemical reactions, which take place as a

consequence of an increase in temperature. The Q10 value has

been introduced as an expression of this increase in speed of

reactions and specifies how many times the speed of a reac-

tion increases when the temperature is raised by 10°C. Q10 for

flavour changes is in the order of 2 to 3, which means that a

temperature increase of 10°C doubles or triples the speed of

the chemical reactions.

A Q10 value calculated for killing bacterial spores would range

from 8 to 30 depending on the sensitivity of a particular strain to

the heat treatment.

D-Value. This is also called the decimal reduction time and is

defined as the time required to reduce the number of micro-

organisms to one-tenth of the original value corresponding to a

reduction of 90%.

Z-Value. This is defined as the temperature change which gives

a 10-fold change in the D-value.

F0 value. This is defined as the total integrated lethal effect

and is expressed in terms of minutes at a selected reference

temperature of 121.1°C. F0 can be calculated as follows:

F0 = 10(T - 121.1) /z · t / 60 , where

T = processing temperature (°C)

z = Z-value (°C)

t = processing time (seconds)

Process evaluation

K · t = log N/Nt , where

N = number of micro-organisms/spores originally present

Nt = number of micro-organisms/spores present after a

given time of treatment (t)

K = constant

t = time of treatment


2.7 2.6 2.5 2.4 2.3

1T

4000

2000

3000

1000

800

900

600

700

400

500

200

300

100

80

60

70

90

40

50

20

30

10

8

6

4

5

7

9

2

3

1110100 120 130 140 150 160ºC

loss of thiamine = 80%

threshold range of discolouration

loss of thiamine = 3% / C*=1

HM

F 1 µmol/l

HMF 100 µm

ol/l

HMF 10 µm

ol/l

60%

40%

10%

loss of lysine = 1%

lactulose 600 mg/l

lactulose 400 mg/l

20%

region ofsterilisation

thermal death value =

9

thermophilic spor

es / B*=

1

UHT-region

Hea

ting

time

or e

quiv

alen

t hea

ting

time

in s

econ

ds

·10 in K3 -1

Fig. 4: Bacteriological and chemical changes of heated milk (H.G. Kessler).

11


F0 = 1 after the product has been heated to 121.1°C for one

minute. To obtain commercially sterile milk from good quality raw

milk, for example, an F0 value of minimum 5 to 6 is required.

B* and C* Values. In the case of milk treatment some countries

are using the following terms:

• Bacteriological effect:

B* (known as B star)

• Chemical effect

C* (known as C star)

B* is based on the assumption that commercial sterility is

achieved at 135°C for 10.1 seconds with a corresponding Z-

value of 10.5°C; this reference process is giving a B* value of

1.0, representing a reduction of thermophilic spore count of 109

per unit (log 9 reduction).

The B* value for a process is calculated similarly to the F0 value:

B* = 10 ( T - 135 ) / 10.5 · t / 10.1, where

T = processing temperature (°C)

t = processing time (seconds)

The C* value is based on the conditions for a 3 percent destruc-

tion of thiamine (vitamin B1); this is equivalent to 135°C for 30.5

seconds with a Z-value of 31.4°C. Consequently the C* value

can be calculated as follows:

C* = 10 ( T - 135 ) /31.4 · t / 30.5

Fig. 4 on the right shows that a UHT process is deemed to be

satisfactory with regard to keeping quality and organoleptic

quality of the product when B* is > 1 and C* is < 1.

The B* and C* calculations may be used for designing UHT

plants for milk and other heat sensitive products. The B* and

C* values also include the bacteriological and chemical effects

of the heating up and cooling down times and are therefore

important in designing a plant with minimum chemical change

and maximum sterilising effect.

The more severe the heat treatment is, the higher the C* value

will be. For different UHT plants the C* value corresponding

to a sterilising effect of B* = 1 will vary greatly. A C* value of

below 1 is generally accepted for an average design UHT plant.

Improved designs will have C* values significantly lower than 1.

The APV Steam Infusion Steriliser has a C* value of 0.15.

R E S I D E NCE TI M E

Particular attention must be paid to the residence time in a hold-

ing cell or tube and the actual dimensioning will depend on sev-

eral factors such as turbulent versus laminar flow, foaming, air

content and steam bubbles. Since there is a tendency to operate

at reduced residence time in order to minimise the chemical

degradation (C* value < 1) it becomes increasingly important to

know the exact residence time.


ToVacuumChamber

TURBULENT FLOW OF IS WELL DEFINEDLIQUID

V

ToVacuumChamber

SIGHT GLASS

SIGHT GLASS

V1V2

3V

HOLDING TIME NOT DEFINED

V > V > V3 2 1

Holding Tube without Centrifugal Pump

Holding Tube with Centrifugal Pump

From otherDirect UHT Systems

Multi-phase system:

Single-phase system:

From APV InfusionChamber

Fig. 5: Holding Tube.

80 90 100 110 120 130 140

Type A deposit

Deposit build-up

Type B deposit

Temperature, ºC

Inlet to Heater Milk Flow Outlet to Holding Tube

Fig. 6: Deposits in UHT plants.

12


In SPX FLOW the infusion system has been designed with a

special pump mounted directly below the infusion chamber, which

ensures a sufficient over-pressure in the holding tube in order to

have a single phase flow free from air and steam bubbles.

This principle enables SPX FLOW to define and monitor the

holding time and temperature precisely and makes it the only

direct steam heating system, which allows true validation of flow

and temperature at the point of heat transfer.

The concept is illustrated in Fig. 5.

COM M E RCIAL STE R I LITY

The expression of commercial sterility has been mentioned

previously and it has been pointed out that complete sterility in

its strictest sense is not possible. In working with UHT products

commercial sterility is used as a more practical term, and a

commercially sterile product is defined as one which is free from

micro-organisms which grow under the prevailing conditions.

CH E M ICAL AN D BACTE R IOLOG ICAL

CHANG E S AT H IG H TE M PE RATU R E S

Heating milk and other food products to high temperatures re-

sults in a range of complex chemical reactions causing changes

in colour (browning), development of off-flavours and formation

of sediments. These unwanted reactions are largely avoided

through heat treatment at a higher temperature for a very short

time, and it is important to seek the optimum time/temperature

combination, which provides sufficient kill effect on spores but,

at the same time, limits the heat damage, in order to comply with

market requirements for the final product.

Even though the time/temperature combination is decisive for

the final quality of the product attention also has to be paid to

the actual heating profile since various reactions take place at

different temperatures. This is illustrated in Fig. 6 in which type

A deposit is a voluminous protein-rich deposit, whereas type

B deposit is a mineral rich deposit developing primarily at high

temperatures. In particular type A deposit, which originates from

protein denaturation, must be minimised since it is harmful to

the product quality.

RAW MATE R IAL QUALITY

It is important that all raw materials are of very high quality as

the quality of the final product will be directly affected. Raw ma-

terials must be free from dirt and have a very low bacteria spore

count, and any powders must be easy to dissolve.

All powder products must be dissolved prior to UHT treatment

because bacteria spores can survive in dry powder particles

even at UHT temperatures. Undissolved powder particles will

also damage homogenising valves causing sterility problems.

Heat stability. The question of heat stability is an important

parameter in UHT processing.

Different products have different heat stabilities and although

the UHT plant will be chosen on this basis it is desirable to be

able to measure the heat stability of the products to be UHT

treated.

For most products this is possible by applying the alcohol test.


13


When samples of milk are mixed with equal volumes of an ethyl

alcohol solution the proteins become unstable and the milk floc-

culates.

The higher the concentration of ethyl alcohol is without floccula-

tion the better the heat stability of the milk.

Production and shelf life problems are usually avoided provided

the milk remains stable at an alcohol concentration of 75%.

High heat stability is important because of the need to produce

stable homogeneous products, but also to prevent operational

problems like fouling in the UHT plant. This will decrease run-

ning hours between CIP cleanings and thereby increase product

waste, water, chemical and energy consumption.

Generally it will also disrupt smooth operation and increase the

risk of insterility.

S H E LF LI FE

The shelf life of a product is generally defined as the time for

which the product can be stored without the quality falling below

a certain minimum acceptable level. This is not a very sharp and

exact definition and it depends to a large extent on the percep-

tion of “minimum acceptable quality”. Having defined this it will

be raw material quality, processing and packaging conditions

and conditions during distribution and storage, which will deter-

mine the shelf life of the product.

Milk is a good example of how wide a span the concept of shelf

life covers:

The usual organoleptic factors limiting shelf life are deteriorated

taste, smell and colour, while the physical and chemical limiting

factors are incipient gelling, increase in viscosity, sedimentation

and cream lining.

In order to be able to produce a product with specific product

qualities in the most cost-effective way it is essential to make the

correct choice with respect to processing system and technology.

In many cases the choice is straightforward, but in other cases

there may be more options to choose between. Some of the

more important questions to ask when choosing a system are:

• What is the specification of the product to be processed?

• Which are the quality requirements to the final product?

• Viscosity specifications of products and raw materials?

• Specification of particulate and fibre content/size and shape

and variation in content?

• Acidity of product/high or low acid?

• Sensitivity to high temperatures/heat stability?

• Requirement for flexibility/multi-purpose systems?

• Requirement for variable capacity?

• Requirement for direct or indirect systems?

• Skills of technical personnel/operators?

Fig. 7 on page 14 illustrates three of the selection criteria –

viscosity, capacity and content of particulates – for the most

common processing systems.

The systems are often flexibly designed to allow for processing

a range of products in the same plant.

It is quite common to process both low-acid (pH>4.5) and high-

acid (pH<4.5) products in the same UHT plant.

However, only low-acid products require UHT treatment to make

them commercially sterile.

Spores cannot develop in high-acid products such as juice, and the

heat treatment is therefore only intended to kill yeast and moulds.

Consequently high temperature pasteurisation at 90 - 95°C for

15 to 30 seconds is sufficient to make most high-acid products

commercially sterile.

In some cases where new products have to be processed it may

be necessary to carry out trials in small scale to observe the

performance of specific products in different types of systems.

SPX FLOW has designed a pilot unit for this purpose.

PROD UCT SHELF LIFE STORAGE

PASTE U R ISE D M I LK 5 TO 10 DAYS R E FR IG E RATE D

ESL/ PU R E-LAC TM 20 TO 45 DAYS R E FR IG E RATE D

U HT M I LK 3 TO 6 MONTH S AM B I E NT TE M P.

Choosing the right process


Fig. 7: Aseptic processing systems.

Capacity l/h35.000 l/h

50 cP

200 cP100 cP

50,000 cP

500 cP

Plate Steriliser

Steam Injectio

n Steriliser

Steam Infusio

n Steriliser

Tubular Sterili

ser

SSHE Steriliser

Increasingparticle size

Viscosity cP

14


The trend for processors to focus increasingly on flexibility to

process a range of products and the importance of being able to

produce high quality products has driven the choice of systems

towards indirect tubular systems and direct steam infusion

systems.

The following sections will deal with the various heating princi-

ples and UHT systems followed by a more detailed comparison

of the individual systems.

TH E H EAT TR EATM E NT PROCE SS E S

SPX FLOW invented the plate heat exchanger in 1923 and has

ever since pioneered new heat treatment principles. Scraped

surface heat exchangers were developed in the USA while the

direct steam infusion system was developed in Denmark. The

tubular systems were developed partly in Denmark and partly

in Germany and later supplemented by the corrugated tubular

heat exchangers in Spain. In addition SPX FLOW is known for

electroheat thermal processing equipment, which is dealt with in

a separate publication.

PLATE H EAT EXCHANG E R S

The plate heat exchanger is the most cost-effective and versatile

method for indirect heating or cooling of liquid food pro ducts.

Today SPX FLOW’s comprehensive Paraflow range of plates

is the basis for a wide range of plate heat exchanger applica-

tions in many industries, and in the food and dairy industry the

plate heat exchanger is one of the most indispensable pieces of

equipment.

As illustrated in Fig. 8.1 on page 15 the plate heat exchanger

incorporates a number of parallel, closely spaced stainless

steel, gasketed and corrugated plates, which are compressed

and locked together in a rugged frame. As product is pumped

through the plate heat exchanger, the flow is distributed through

narrow, corrugated flow passages, which produce a high level of

turbulence resulting in high rates of heating or cooling with low

hold-up volume. Product contact time is thereby reduced to a

matter of seconds minimising thermal damage.

A very important advantage of the plate heat exchanger is its

extremely high regenerative capability, reducing energy require-


Fig. 8.3.1: APV Double Tube.

Fig. 8.3.2: APV Triple Tube.

Fig. 8.3.4: APV Multi-Tube-in-Tube.

Fig. 8.3.3: APV Quadruple Tube.

Fig. 8.1: APV Plate Heat Exchanger.

Product in Product out

Media inMedia out

Fig. 8.2: APV Tubular Heat Exchanger.

Media out

Media in

Productout

Productin

15


ments for heating or cooling by more than 90%. Plate heat ex-

changers provide a maximum amount of heat exchange surface

in a minimum amount of floor space.

TU B U LAR H EAT EXCHANG E R S

SPX FLOW has developed a range of sanitary tubular heat

exchangers for the food industry, and an increasing number

of customers choose this system. Various tubular systems are

available, but the most commonly used system is the multi-tube-

in-tube (MTNT) system as illustrated in Fig. 8.2. The heat trans-

fer modules are multiple small diameter sanitary tubes aligned

within a large diameter shell.

The diameter of the inner tubes may vary, but is usually in the

range of 10 to 12 mm for low viscous products like milk and

juice.

The SPX FLOW tubular system is designed with a “loose” jacket

around the tube bundles giving a floating head design.

This allows thermal expansion without any risk of tube cracking,

prevents stress corrosion and allows easy inspection of all heat

exchange surfaces.

In some countries, e.g. Germany, the tubular system has become

very popular because of its rugged construction and easy opera-

tion and maintenance.

COR R UGATE D TU B U LAR H EAT EXCHANG E R S

SPX FLOW has extended its range of heat exchangers with cor-

rugated tubular heat exchangers. By corrugating the tube wall it

is possible to improve the heat transfer coefficient and conse-

quently reduce the requirement for heating surface area. The

corrugation causes increased turbulence and breaks the laminar

flow in high viscosity products.

Double-tube, triple-tube, quadruple-tube and multi-tube are the

basis for the range as illustrated in Fig. 8.3.1, 8.3.2, 8.3.3 and

8.3.4. The design of the double-, triple- and quadruple-tube

makes it possible to arrange direct regeneration because both

sides of the tube wall are a sanitary design.

Through a variety in corrugation depth, pitch and angle it is pos-

sible to optimise heat transfer and pressure drop depending on

shear characteristics of the product. Furthermore, the possibility

of adjusting the annular space adds one further parameter for

optimising the design.


Steam

Product

Fig. 8.4: APV Steam Injection Nozzle.

Air out

CIP in

Holding tube

Steam in Product in

Cooling waterin/out

Fig. 8.5: APV Steam Infusion Chamber.

16


STEAM I NJ ECTION NOZ Z LE S

SPX FLOW was one of the pioneers in applying steam in direct

contact with a product to heat it to aseptic temperatures. The

first generation systems were based on the steam injection prin-

ciple and were launched under the Uperiser brand name.

The system operates by direct injection of steam through a

specially designed nozzle as illustrated in Fig. 8.4. The injection

of steam raises the product temperature instantly. In order to

prevent the product from boiling it is necessary to pressurise the

product during the steam injection to a pressure of 3 to 4 bar

depending on the sterilisation temperature.

Flash cooling takes place in a vacuum expansion vessel where

the vacuum is maintained by means of a vacuum pump. The

vacuum is controlled in order to ensure that the same amount

of water is flashed off as was injected into the product as steam

thereby preventing dilution/concentration of the product.

STEAM I N FUS ION

In the 1960s APV, An SPXFLOW Brand, launched the first steam

infusion system under the Palarisator brand name. Since then sig-

nificant developments and progress have taken place, which have

led to one of the most sophisticated systems in the world.

After pre-heating the product is pumped into the infuser, which

is a pressure vessel fitted with cones at both top and bottom as

illustrated in Fig 8.5.

At the top cone the product is distributed through a number of

nozzles (patented) and passes down through a steam atmos-

phere in a number of jets without hitting the walls of the vessel

until it reaches the bottom cone.

This is equipped with a cooling jacket keeping the temperature

of the inner cone wall below the product temperature inside the

vessel. This creates a condensate film on the inner cone wall,

which effectively prevents any burn-on of product. During the

heating air, unwanted gases and odours are stripped off through

the CIP inlet at the top of the cone.

The product leaves the infusion chamber through the bottom

of the cone through a pump and an expansion valve before

it passes through the holding tube into the expansion vessel

where the product is cooled down in a similar way as described

for the injection heating system.

As previously mentioned (Fig. 5 on page 12) this system ensures

a single phase flow and a very accurate flow profile.

The pump and the valve in the holding tube also serve as level

control, which means that there is no product level prior to the

pump and consequently no influence on the holding time due to

varying liquid level at the bottom of the cone, since it will always

be empty.

The heating in the infuser is extremely rapid, and the final steri-

lisation temperature is reached in less than 0.2 seconds, which

corresponds to a heating rate of 500 to 600ºC/second.

The system is very flexible and can be used for a wide range

of products covering a broad viscosity range. It provides an

excellent product quality due to the gentle and rapid heating and

subsequent cooling.


Product out Product in

Media in Media out

Fig. 8.6: APV Scraped Surface Heat Exchanger.

Fig. 9: APV VT+660 Scraped Surface Heat Exchanger.

PRODUCT FILLING

STEAM

1. Product to productregenerative

2. Homogeniser4. Holding tubes5. Indirect cooling

6. Sterile tank7. Cip unit8. Sterilising loop

COOLINGWATER

31

2

6

7

8

5ºC 75ºC

3 5

CHILLEDWATER

4 490ºC 138ºC

5

<25ºC25ºC

3. Indirect heating

Fig. 11.1: Flowdiagram for Plate Steriliser.Fig.10: APV HD Scraped Surface Heat Exchanger.

17


SCRAPE D SU R FACE H EAT EXCHANG E R S

SPX FLOW’s product range includes a number of scraped sur-

face heat exchangers specially designed to heat or cool viscous

or sticky products or products containing particulates.

The scraped surface heat exchanger consists of a smooth cylin-

der through which the product is pumped, counter current to the

service medium in the surrounding jacket.

Rotating scraper blades keep the heating surface free from

deposits. The scraper blades are fixed to a rotating shaft called

a dasher (Fig. 8.6).

Selection of different blades and dasher types depends on the

product being processed. The cylinders are usually character-

ised by their diameter and SPX FLOW supplies units of 4, 6 and

8 inches.

Furthermore, both vertical (Fig. 9) and horizontal models

(Fig. 10) are available.

The most recent addition to the range is a VT+660 model with

0,65 m2 surface area, which is 41 percent higher than for the 4”

range.

The maximum operating pressure for the VT range is 6 bar while

the HD range is able to operate at 12 bar maximum pressure.

In terms of viscosity the VT model is able to process products

with viscosity up to 100,000 cP.

The HD range is a Heavy Duty model able to handle viscosity as

high as 500,000 cP.

Various aseptic UHT systemsThe best way to characterise UHT systems is to rank them ac-

cording to the primary type of heating principle used for bringing

the product into the aseptic area.

The type of system preferred has developed differently in differ-

ent countries at different times. In the following section we will

give a brief description of each type of system available on the

market today. For each system the advantages and limitations

will be emphasised and finally the products most commonly

processed in the system will be listed.

All SPX FLOW UHT systems are pre-assembled and tested in

the factory with steam. This minimises installation and start-up

costs and ensures a safe and trouble-free plant commissioning.

I N D I R ECT PLATE STE R I LI S E R

UHT systems based on plate heat exchangers are used where

the manufacturer’s primary requirement is a dependable system

for heating liquid products at minimum operating costs.

In Fig. 11.1 a flow diagram illustrates the principle design includ-

ing some of the processing parameters.


Fig. 11.3: APV Plate Steriliser.

LOW MEDIUM HIGH

Energy recovery

PLATE

TUBULAR

LOW MEDIUM HIGH

Plant volume at 90% regenerative

PLATE

TUBULAR

Fig. 11.2: Comparison of data for Plate and Tubular Steriliser.

LOW MEDIUM HIGH

Product shear at equivalent heat transfer

PLATE

TUBULAR

LOW MEDIUM HIGH

Heat transfer at equivalent surface

PLATE

TUBULAR

18


Careful design of the heating and regenerative systems opti-

mises the performance of the system and minimises product

damage. Fig. 11.2 above compares some key data for plate and

tubular systems.

The SPX FLOW system has a high degree of flexibility and can

be supplied with variable capacity and with two-speed or vari-

able speed homogenisers.

The system can be built up to a maximum capacity of 25 to

30,000 l/h.

Fig. 11.3 shows a typical design for an APV Plate Steriliser.

Advantages

• Excellent for low viscosity products

• High regenerative effect and low energy consumption

• High heat transfer area in minimal space

• Easy inspection

• Low hold-up volume

• High degree of flexibility

• Variable capacity

• Large capacity plants

• Relatively low investment

• Low CIP costs

Limitations

• Limited capability for particulates or fibres

• Exchange of gaskets required periodically

• Unsuitable for high pressure drops

• Some product degradation may occur

Products

• Milk, flavoured milk

• Fermented milk products, drinking yogurt

• Cream, coffee whiteners

• Soy milk

• Baby food

• Juice

• Coffee, tea

• Combination plants for milk, juice, coffee, tea, etc.


Fig. 12.3: APV Tubular Steriliser.

PRODUCT FILLING

4

8

5

10

6

79

5ºC

75ºC

21 1

95ºC 140ºC

25ºC

STEAM

COOLINGWATER

1. Tubular regenerativepreheaters

2. Homogeniser3. Holding tubes

4. Tubular final heater5. Tubular regenerative

cooler6. Final cooler

7. Sterile tank8. CIP unit9. Sterilising loop10. Water Heater

3 3

Fig. 12.1: Flow diagram for Tubular Steriliser.

Fig. 12.2: Comparison of data for Tubular and Plate Steriliser.

Running time (hours)0 84 12 16 20 24

Tubular UHTPlate UHT

Tolerated pressure drop (bar)0 50 80 90706010 20 30 40 100


10 305 252015

Particle sizes/Fibre lengths (mm)


19


I N D I R ECT TU B U LAR STE R I LI S E R

UHT systems based on tubular heat exchangers have become

popular in many countries and are typically chosen where large

volumes of commodity products has to be processed at the low-

est possible costs.



In Fig. 12.2 it is shown how the pressure drop affects the maxi-

mum running hours. In a plate based steriliser the increase in

pressure drop is limited to 30 to 40 percent.

This is not a limiting factor in tubular systems and 16 to 20

hours operating time between CIP is possible. It is also possible

to operate with an intermediate cleaning each 20 hours and

reduce the full CIP cycles to once a week, which may increase

the capacity with as much as 7 to 9 percent.

Exact times will depend on particular products and microbiologi-

cal considerations.

Advantages

• Less vulnerable to fouling giving long production runs

• High operating pressures are acceptable

• Processes products with fibres and particulates

• Processes high viscosity products

• Low shear characteristics for cream

• Low requirement for gasket material and easy gasket exchange

• Very robust design

• Low maintenance costs

• Can be designed as a multi-purpose plant

• Easy to operate

Limitations

• Lower regenerative effect than for plate sterilisers

• Slightly higher investment costs compared with plate sterilisers

• Higher degree of product degradation

Products

• Milk, flavoured milk

• Fermented milk products, drinking yogurt

• Cream, coffee whiteners

• Whipping cream, ice cream mix

• Evaporated milk, desserts, puddings

• Soy milk

• Coffee, tea

• Juices, juices with pulp

• Salad dressings

• Gravy, sauces, soups

• Combination plants for milk, juice, coffee, tea, etc.


Fig. 13.3: APV Steam Infusion Steriliser.

5

25

50

75

100

125

ºC150

Time

Hot FillIing /Spray Drying

Filling

Cold Filling

Insta

nt

ESL UHT

Various Temperature Profiles for Direct Infusion

Fig. 13.2: Time/temperature profiles for various infusion based processes.

6 6

143ºC 75ºC 25ºC <25ºC

FILLING

5

7

VACUUM

STEAM

1. Plate preheaters2. Steam infusion chamber3. Holding tube

4. Flash vessel5. Aseptic homogeniser6. Plate coolers

7. Aseptic tank8. Non aseptic cooler9. Condenser

COOLINGWATER

2

STEAM

75ºC

COOLING

COOLING

WATER

WATER

4

9

3

1

PRODUCT

5ºC

8 COOLINGWATER

Fig. 13.1: Flow diagram for Steam Infusion Steriliser.

20


STEAM I N FUS ION STE R I LI S E R

UHT systems based on the infusion heating are used where the

manufacturer wants to produce a high quality product with as

little heat degradation as possible. Also flexibility in throughput

and variety in product range speak for an infusion based system.



The system can basically be supplied from 150 l/h (pilot plant) to

44,000 l/hour with a temperature profile as shown in Fig. 13.2.

The plate heat exchangers for pre-heating and cooling can be

replaced with tubular heat exchangers as an option.

The SPX FLOW infusion UHT concept can also be supplied

as an add-on solution to all common UHT plants from other

manufacturers.

Fig. 13.2 shows a comparison of various temperature profiles for

infusion based processes, which are all characterised by a very

rapid and controlled heating and cooling profile and a short and

carefully monitored holding time.

Fig 13.3 shows an APV Steam Infusion Steriliser.

Advantages

• Gentle and accurate heating in the infusion chamber

• Accurate holding time

• Superior product quality

• Closed loop during pre-sterilising

• High product flexibility

• Low fouling rate

• Long operating time

• Operator friendly

Limitations

• Relatively higher capital costs compared to indirect systems

• Relatively higher operating costs due to lower heat regeneration

• Requirement for culinary steam

Products

• Milk, flavoured milk, creams

• Soy milk products

• Vla, custard, pudding

• Soft ice mix, ice cream mix

• Baby food, condensed milk

• Processed cheese

• Sauces


PRODUCT

FILLING

64

9

VACUUM

COOLINGWATER

5

STEAM

711 7

5ºC 60ºC

2

90ºC 125ºC

2

810 8

150ºC 75ºC 25ºC

STEAMSTEAM

1. Tubular preheaters2. Holding tube3. Flash vessel (non aseptic)

4.5. Steam infusion chamber6.

Non aseptic flavour dosing (option)

Homogeniser (aseptic)

7.8.9.10.

Tubular coolersTubular HeatersAseptic tankNon aseptic cooler

COOLINGWATER

3

Fig. 14.1: Flow diagram for High Heat Infusion Steriliser.

UHT of products with HRS (comparative temperature profiles with Fo= 40)

0

50

100

150

Time

ºC

Direct UHT 150ºCHigh Heat Infusion 150ºCIndirect UHT 147ºCReference Indirect UHT 140ºC

Fig. 14.2: Time/temperature profiles illustrating High Heat Infusion processing parameters.

Fig.14.3: APV High Heat Infusion Steriliser.

21


H IG H H EAT I N FUS ION STE R I LI S E R

The growing incidents of heat resistant spores (HRS) are chal-

lenging traditional UHT technologies and setting new targets.

The HRS are extremely heat resistant and require a minimum of

145 to 150°C for 3 to 10 seconds to achieve commercial steril-

ity. If the temperature is increased to this level in a traditional in-

direct UHT plant it would have an adverse effect on the product

quality and the overall running time of the plant. Furthermore it

would result in higher product losses during start and stop and

more frequent CIP cycles would have to be applied. Using the

traditional direct steam infusion system would result in higher

energy consumption and increased capital cost. On this basis

SPX FLOW developed the new High Heat Infusion system.


ing the most important processing parameters while

Fig. 14.2 shows the temperature/time profile in comparison to

conventional infusion and indirect systems.

Note that the vacuum chamber has been installed prior to

the infusion chamber. This design facilitates improvement in

energy recovery and it is possible to achieve 75% regeneration

compared to 40% with conventional infusion systems and 80 to

85% with indirect tubular systems.

Fig. 14.3 shows a design of a High Heat Infusion system deliv-

ered as a combi-plant consisting of an APV Tubular Steriliser

with the infuser module added on.

Advantages

• Micro-biological product safety by elimination of HRS spores

• Very long operating time between CIP

• Reduced contamination risk having vacuum chamber

• on non-aseptic side

• No flavour losses

• Add-on solutions and combi-systems

Limitations

• Capital investment costs


Products

• Milk and milk products

• Desserts

• Other products with conventional infusion systems


Air out

Steam in

CIP in

Product in

Cooling water in/out

Fig. 15.1: Instant Infusion Chamber.

Fig. 15.2: APV Instant Infusion Pasteuriser.

22


I N STANT I N FUS ION PASTE U R I S E R

The infusion heating principle has increasingly been used for

high viscous and sticky products. However, some products have

been found to be very difficult or nearly impossible to handle

unless very short run-times were accepted.

This challenge led SPX FLOW to develop the patented Instant

Infusion system. The objective was to design a system where a

high kill rate can be achieved using high pasteurisation tempera-

tures and very low holding time (<0.5 second) for products like

egg white and whey protein concentrate.

The patented design principle for the Instant Infusion Pasteur-

iser is based on the conventional infusion system.

In order to have an efficient removal of the viscous and sticky

product from the infusion chamber, a positive displacement

pump has been placed in the outlet tube from the bottom cone

very close to the actual cone.

This effectively prevents any type of build-up of product at the

bottom of the infusion chamber and it has been possible to

increase the number of operating hours between CIP cleanings

from a few to more than 20 hours for some products.

In Fig 15.1 is shown the design of the infusion chamber with the

pump arrangement.

Fig. 15.2 shows an industrial installation of an Instant Infusion

plant.

Advantages

• Can handle high fouling products with long running time (>20 hrs.)

• High degree of flexibility

• Reduced chemical changes in comparison to conventional infusion

• Very high product quality

Products

• Whey protein concentrate

• Egg-based products

• Baby food



PRODUCT

6 6

143ºC 75ºC 25ºC <25ºC

FILLING

5

7

VACUUM5ºC

STEAM

1. Plate preheaters2. Steam injection nozzle3. Holding tube

4. Flash vessel5. Aseptic homogeniser6. Plate coolers

7. Aseptic tank8. Non aseptic cooler9. Condenser

2

STEAM

75ºC

COOLING

COOLING

WATER

WATER

4

9

3

1

8 COOLINGWATER

Steam

Product

Fig. 16.2: APV Steam Injection Steriliser.

Fig. 16.1: Flow diagram for Steam Injection Steriliser.

23


STEAM I NJ ECTION STE R I LI S E R

This system operates by direct injection of steam into the prod-

uct through a specially designed nozzle as previously described

(Fig. 8.4 on page 16).

The heating is followed by flash cooling and final cooling, which

take place in either plate heat exchangers or tubular heat

exchangers.

The system is in its basic design quite similar to an infusion

system where the infuser has been replaced with an injection

nozzle. (Fig. 16.1)

Long operating times are possible because only a very small

area in the nozzle is subject to fouling.

The operating economy has been optimised through optimisa-

tion of plant design, processing parameters and careful process

control.

The injection system handles low to medium viscosity products,

in the capacity range from 2,000 to 25,000 l/hour.

Fig. 16.2 shows an APV Steam Injection Steriliser.

Advantages

• Good product quality

• Long production runs

• Handles heat-sensitive products

Limitations

• Higher capital costs than for indirect systems

• Higher operating costs due to lower heat regeneration

• Mostly used for low viscosity products


Products

• Milk, flavoured milk, cream

• Soy milk

• Ice cream mix


Fig. 18: APV UHT Pilot Plant.

Fig. 17: APV SSHE Steriliser.

24


SCRAPE D SU R FACE H EAT EXCHANG E R

STE R I LI S E R

Scraped surface heat exchangers (SSHE) are the most suitable

equipment for treatment of high viscosity food products and

food products containing larger particles.

In a typical aseptic plant the product is pumped by a rotary lobe

pump or similar to feed one or more heating cylinders followed

by a holding tube and one or more cooling cylinders. Capaci-

ties up to approximately 10,000 l/hour are available but this

depends to a large extent on the physical characteristics of

individual products.

Since the nature of the products can vary considerably in terms

of viscosity, stickiness or size and fragility of the particles, each

system is individually engineered to suit a particular product.

Even though systems based on SSHE are relatively expensive,

both in terms of investment and energy consumption, they are

still very competitive compared with batch sterilising systems.

Fig. 17 shows an SSHE based steriliser equipped with VT 4“

cylinders.

Advantages

• Handles high-viscosity products

• Handles sticky products

• Handles particulates up to approximately 13 mm

• Handles heavy-fouling products

Limitations

• Relatively high capital cost

• Relatively high energy requirements

• Higher maintenance costs owing to scraper blades,

bearings and seals

• High spare parts requirement

• Limitation in respect of size of particulates

Products

• Milk concentrate

• Yogurt


• Whey protein concentrate

• Quark products

• Baby food

• Compotes

• Puddings, dips

• Sauces, soups

PI LOT U HT PLANT

The constant pressure on manufacturers to produce quality

products at the lowest possible cost creates a need for evaluat-

ing the most suitable process system and optimising processing

parameters. Using production plants for tests on new products

and processes is both uneconomical and difficult.

Therefore SPX FLOW developed a new generation of pilot

plants, which gives manufacturers the possibility of performing

tests on a small scale with easy operation, flexibility and scaling

up accuracy.

The continuous UHT pilot plant Fig. 18 has a capacity of 60 to

200 l/h and is designed for indirect tubular and direct steam

infusion heating.


Fig. 19: APV Sterile Tank.

25


However, the following options can be included in the standard

system:

• High Heat Infusion

• Indirect Plate

• Direct Steam Injection

• Pasteurisation

• Deaeration/Deodorisation

• Scraped Surface Heat Exchanger

• and/or any combinations.

It is also possible to provide variable temperature and holding

time profiles. This makes the pilot plant extremely versatile. The

plant can be supplied with a 500 litre sterile tank, which will form

a link between the pilot plant and a filling machine.

Many manufacturers choose to invest in their own pilot plant for

in-house testing and product evaluation, but in other cases they

may choose to use one of SPX FLOW’s test and development

centres.

STE R I LE TAN K

It is not always practically possible to feed a sterile product

directly from the processing plant to the filling machine.

This is where the aseptic tank comes in as a buffer between

processing and filling units.

Besides serving as a buffer and storage tank for the sterilised

product the aseptic tank also adds an important degree of flex-

ibility to the production process as it provides for:

• Continuation of production regardless of interruption in filling

rate. Usually one UHT line is connected to several filling

machines with variable capacity. If the filling rate is not at a

maximum, the UHT plants need to have a variable capacity or

the product must be recirculated if allowed by local regulations.

• Continuation of filling during intermediate CIP or interruption

in UHT operations. Many UHT plants need intermediate

CIP after 8 to12 hours of operation, depending on the UHT

system, product quality and type of product to be processed.

The aseptic tank ensures that this process can be performed

without interrupting the operation of the filling lines.

• Reduced investment. As the filling machines are the most

expensive part of an aseptic processing line, it is important

that they are utilised to their full capacity. To this end the

aseptic tank is installed. By increasing the operating time of

the fillers, a small increase in the capacity of the UHT plant

creates the possibility of lengthening the production run

significantly.

The aseptic tank is equipped with steam-shielded aseptic valve

clusters and supplied with sterile air at constant pressure. This

provides for a perfect balance between supply and demand from

the aseptic tank.

The aseptic tank is also fully automated, using programmable

logic controllers (PLC), and the control system can be con-

nected either to the UHT control system or to one of the filling

machines.

Fig. 19 shows the APV Sterile Tank.


Table 3: Comparison of various methods for reducing the number of bacteria and spores in liquid milk.

Fig. 20: APV Parasol Deaerator.

D ECI MAL R E D UCTION OF VAR IOUS BACTE R IA AN D S POR E S

TYPE CE NTR IFUGATION

M ICRO FI LTRATION PU R ELAC TM

TOTAL BACTE R IA 1 2.5 10

AE R O B I C S P O R E S 1.3 2.4 6

AE R O B I C P SYC H R O-TR O P H I C S P O R E S <1 2.4 8

AE R O B I C S P O R E S 1.7 4

26


D EAE RATOR

Deaeration is essential for production of high quality products. While

the products in the infusion systems are deaerated in the infusion

chamber this is not the case when indirect heating systems are used.

In these cases the dearation can be solved through the installa-

tion of the APV Parasol Deaerator, designed to remove dis-

solved or entrained air under vacuum. The product is sprayed

into a vessel as a thin film in a parasol form, maximising product

surface area and deaeration efficiency.

The APV WI+ centrifugal pump is used to ensure pumping of high

viscous products under vacuum. The APV WI+ pump is equipped

with an APV – Universal inducer acting as a helical screw pump

mounted to the pump shaft in front of the impeller, which reduces

the risk of cavitation especially when pumping high viscous prod-

ucts. The air content can be reduced to as low as 0.5 ppm oxygen.

The APV Parasol Deaerator is shown in Fig. 20.

Extended shelf life/ESLIn many parts of the world the production of fresh milk presents

a problem in regard to keeping quality. This is due to inadequate

cold chains, poor raw material and/or insufficient process and

filling technology. Until recently, the only solution has been to

produce UHT milk with a shelf life of 3 to 6 months at ambient

temperature. In order to try to improve the shelf life of ordinary

pasteurised milk, various attempts have been made to increase

pasteurisation temperature and this led to the extended shelf life

concept as referred to earlier in this publication.

SPX FLOW has in cooperation with Elopak developed the Pure-

LacTM concept, which in a systematic way attacks the challenge

of improving milk quality for the consumer.

TH E PU R ELAC TM PROCE SS

Based on investigations of consumer requirements and the

present market conditions in a large number of countries the

objective of Pure-LacTM was defined as follows:

• A sensory quality equal to or better than pasteurised products

• A “real life” distribution temperature of neither 5°C, nor 7°C but 10°C

• A prolonged shelf life corresponding to 14 to 45 days at 10°C

depending on filling methods and raw milk quality

• A method to accommodate changes in purchasing patterns of

the consumer

• An improved method for distribution of niche products

• To cover the complete milk product range, i.e. milk, creams,

desserts, ice cream mix, etc.

• To provide tailored packaging concepts designed to give maximum

protection using minimum but adequate packaging solutions

Having reviewed the range of “cold technologies” available it be-

came obvious that most of them were only suited for white milk.

Furthermore the actual microbiological reduction rate for some

of the processes were inadequate to provide sufficient safety for

shelf life of more than 14 days at 10°C.

Table 3 is a comparison between various processes and their

ability to reduce bacteria and various types of spores. Using the

data in Table 3 on a milk containing 10 to 100 spores/ml in the

raw milk out of which 10 percent are psychrotrophic spores, the

following result is achieved:

• Microfiltration, log 3 reduction

1 to 10 psychrotrophic spores per litre in the final product

Every carton is a potential risk


Fig. 21: APV Factory Expert

27


• Pure-LacTM, log 8 reduction

< 1 psychrotrophic spore per 10.000 litre in the final product

Large safety margin and excellent quality buffer

Bacteria-removing centrifuges are also used to improve the

quality of drinking milk. As shown in Table 3 on page 26 the

decimal reduction of bacteria and spores is less efficient than

for microfiltration. By reducing the throughput to half of the

nominal capacity or by double centrifugation the reduction

is improved by at least one decimal, which brings it closer to

microfiltration. However, double centrifugation increases the

investment and operating costs considerably, and this combined

with the loss of milk in the bacterial concentrate in the order of

1 to 6% reduces the attractiveness of using bacteria removing

centrifuges to extend the shelf life of milk.

The basis for the process is the infusion technology as de-

scribed. Several years of research and development have

resulted in a technology, which provides an extremely gentle

heating to a temperature of 130 to145°C in less than 1 second.

The rate of heating is very fast in the order of 500 to 600°C/s

providing all the benefits previously described.

With a combination of this process technology, the appropriate fill-

ing technology and a suitable carton it is possible to produce and

guarantee products with as good a taste and flavour as pasteurised

milk, having a shelf life up to 45 days at a storage temperature of

10°C. For comparison the same milk pasteurised at 72°C would have

a shelf life of 1 to 2 days under the same storage conditions, while it

would keep fresh for 10 days at a storage temperature of 4°C.

Comparison between different systemsAs illustrated in the presentation of the various technologies

there is a wide choice and there are several considerations to

be made before the final decision is taken. SPX FLOW’s team of

experts is available to advise on selecting the most appropriate

technology for each specific requirement.

Table 4 on page 28 provides a rough guideline of the advan-

tages and disadvantages of different technologies in relation to

a variety of products. This is meant as a guideline to make the

right choice, which in many cases may be obvious while in other

cases more difficult. As mentioned in the section on the APV Pi-

lot Plant this provides a tool for testing different products using

different heating technologies, and this may sometimes become

necessary to ensure the correct choice.

Process controlsOne of the most important aspects of an aseptic plant is the

process control system. It must continuously monitor all process

parameters and take reliable corrective action in case of a failure.

Today all of SPX FLOW’s UHT systems operate under a PLC (Pro-

grammable Logic Controller) or a DCS (Distributed Control System)

based on the world leading brands, providing the best possible

repeatability and reliability in the operation. This means consistent

product quality, package after package, day after day. Human error

is minimised and greater production efficiency is achieved.

There are many systems, which are capable of successfully

operating an aseptic plant. However, when it comes to choosing

the right concept for the process control system there are ad-

ditional factors to take into consideration. Such factors include

hardware durability and availability, service from the supplier and

communication ability with surrounding control systems in the

plant. The operating personnel’s familiarity with a particular con-

trol system is also important, and there may be special regula-

tory codes, which require adaptation of control systems.

The world leading process technology – a result of many years’

development and experience – is built into our software packag-

es. The control system has already been tested in many similar

applications and they are always pretested prior to delivery.

Fig. 21 shows an SPX FLOW produc-

tion management system: The APV

Factorty Expert Concept.


Table 4: Comparison between the most commonly used processing systems rated on a scale from 1 to 5:

28


PLATE STE R I LI S E R

TU B U LAR STE R I LI S E R

STEAM I N FUS ION

STE R I LI S E R

STEAM I NJ ECTION

STE R I LI S E R

H IG H H EAT I N FUS ION

STE R I LI S E R

I N STANT I N FUS ION PASTE U R

I S E R

SS H E STE R I LI S E R

M I LK

LOW C O ST 1 2 5 4 3 5 5

H I G H Q UALITY 3 3 1 2 2 1 5

P O O R Q UALITY 4 2 1 2 2 1 5

H EAT R E S I STANT S P O R E S 3 3 2 2 1 5 5

F LAVO U R E D M I LK

FO U LI N G P R O D U CT (C H O C O LATE) 3 2 1 2 2 1 5

VO LATI LE AR O MA 1 1 3 3 2 3 5

D I F F I C U LT TO STE R I L I S E (C O C OA) 3 2 1 1 1 3 5

S E N S IT IVE C O LO U R 3 3 1 2 2 1 5

C R EAM

WH I P P I N G C R EAM 3 3 1 2 2 1 5

STAB I L I S E D D E S S E RTS 4 3 1 2 2 1 5

C O O K E D C R EAM 2 2 1 2 2 4 5

C O F F E E WH ITE N E R S

M I LK-BAS E D 1 1 2 3 1 3 5

VEGETABLE OIL-BASED (EMULSIFIED) 1 1 2 3 1 3 5

FO U LI N G / H I G H P R OTE I N C O NTE NT AN D STAB I L I S E R 4 4 2 3 4 1 5

J U I C E

W ITH P U LP, F I B R E S >1 M M 5 1 5 5 5 5 5

W ITH P U LP, F I B R E S <1 M M 3 1 5 5 5 5 5

W ITH O UT P U LP AN D F I B R E S 1 1 5 5 5 5 5

YO G H U RT 1 1 4 4 4 4 4

Q UAR K 5 5 4 4 5 3 1

BABY FO O D 3 3 1 2 3 1 1

M I LK C O N C E NTRATE 4 4 2 3 4 1 2

P U D D I N G S

STAB I L I S E D, H I G H S O LI D S, STAR C H 5 4 2 4 4 1 3

STAB I L I S E D W ITH CAR RAG E E NAN 3 3 2 3 3 2 3

S OY M I LK

LOW C O ST 1 2 5 4 5 5 5

H I G H Q UALITY 3 3 1 2 1 1 5

P O O R Q UALITY RAW MATE R IAL 4 3 1 2 2 1 5

C O F F E E AN D TEA 1 1 4 4 4 4 5

S O U P S AN D SAU C E S 5 2 4 4 5 5 1

OTH E R C O N S I D E RATI O N S

H EAT STAB I L ITY 3 3 1 2 3 1 3

AS E PTI C P R O D U CT 1 1 1 1 1 4 1

F LE X I B I L ITY 3 3 1 2 1 1 1

MAI NTE NAN C E 2 1 2 2 2 2 3

1 = E XC E LLE NT 2 = G O O D 3 = AC C E PTAB LE 4 = P O S S I B LE 5 = N OT R E C O M M E N D E D


29


In order to preserve their high micro-biological quality, asepti-

cally processed products must be packed aseptically. Even at

room temperature, the packaged product then has a shelf life of

several months.

In aseptic filling and packaging, the aseptically processed product

is filled under aseptic conditions into commercially sterile contain-

ers, which are either preformed or formed in conjunction with

the filling operation. After the filling has been completed, the

containers are hermetically sealed. The resultant packages are

liquid-proof and exclude air, light and bacteria. This method of pro-

cessing and packaging allows for the use of paperboard, plastic

containers or pouches as packaging materials, and eliminates the

need for cans and energy inefficient retort heating systems.

The choice of packaging concept depends on product type, unit

cost and customer preference. Environmental concerns, volume

of waste and the possibility of recycling of packaging material

become increasingly important depending however, on the stage

of development of the community.

SPX FLOW is not a manufacturer of packaging systems but co-

operates with all companies in the packaging sector and is able to

supply the appropriate solution for complete and turnkey systems.

With an SPX FLOW system, customers are assured of a com-

plete aseptic processing line producing high quality products

packed for the specific market in the most cost-effective way.

New products are developed more rapidly than ever before in or-

der to satisfy demands in the consumer market. Simultaneously

the life-cycle of the individual products tends to shorten. These

conditions force the producers to intensify and accelerate prod-

uct development. Capabilities in aseptic processing and related

disciplines enable SPX FLOW to support customers to develop

new value added products at the highest possible speed.

This can be achieved through product testing in the test and

development centres around the world or by means of an APV

Pilot Plant installed at the customers site.

SPX FLOW is keen to work in partnership with customers in

order to accelerate the product development process.

It is the objective of SPX FLOW to deliver innovation, quality and

reliability to the dairy, food and beverage industry and in this way

contribute to safe and high quality products for the consumer.

Product developmentFilling and packaging


30


ABOUT S PX FLOW

SPX FLOW, based in Charlotte, North Carolina, USA, has an

annual turnover of approximately 5 billion USD 16,000 employ-

ees, an extensive product portfolio and a strong financial base,

well-geared for growth.

SPX FLOW is serving many industries including the dairy, food,

beverage, brewery and personal care industries. SPX FLOW has

brought together a number of highly recognised global brands,

including APV, Anhydro, Gerstenberg Schröder, which form the

back bone of our food & beverage offerings and activities.

CUSTOM E RCE NTE R E D SOLUTION S

With a strong synergy between the SPX FLOW brands as well

as a solid knowledge and innovation platform, SPX FLOW can

offer our customers a broad range of products, systems and in-

novative solutions as well as services reflecting the industry and

consumer trends such as:

• New innovative products for specific consumer groups

• Better utilisation of best from nature for healthy and natural

products and enhanced functional properties.

• Increased food safety, productivity and sustainably processes

whilst “return best to nature”.

ABOUT TH E APV B RAN D

Part of SPX FLOW Corporation and operating worldwide

with employees in over 35 countries, the APV brand provides

manufacturing solutions and process equipment to customers in

the food, dairy, beverage, brewing, healthcare, power, chemical,

marine, biotechnical and petrochemical industries.

The APV brand provides a unique range of highly functional

solutions and products that address key business drivers. APV

bases its solutions on advanced technology products including

pumps, valves, homogenisers and heat exchangers, as well as

production efficiency experience, development expertise, main-

tenance management and regulatory compliance.

About SPX FLOW


31


WE AR E EASY TO G ET I N TOUCH WITH I F YOU WOU LD LI KE TO KNOW MOR E ABOUT HOW WE

CAN H E LP YOU. WE CAN ASS I ST YOU I N TH E FOLLOWI NG WAYS:

• General advice and guidance in connection with your test planning

• Suggestions of plant and equipment most suited to your purpose

• Booking of test facilities and, if required, our experts and technicians

CONTACT US TODAY AT

SPX FLOW

E-mail: [email protected]

Phone: +45 70 278 278

www.spxflow.com

We look forward to hearing from you.

Contact Us


SPX FLOW reserves the right to incorporate our latest design and material changes without notice or obligation.

Design features, materials of construction and dimensional data, as described in this bulletin, are provided for your information only and should not be relied upon unless

confirmed in writing. Please contact your local sales representative for product availability in your region. For more information visit www.spxflow.com.

The green “>”, Anhydro, APV, Waukesha Cherry-Burrell, and Seital Separation Technology are registered trademarks of SPX FLOW, Inc.

APV-22000-GB VERSION 08/2018 ISSUED 07/2018

COPYRIGHT © 2018 SPX FLOW, Inc.

S PX FLOW, D E N MAR K

Pasteursvej 1

8600 Silkeborg

Denmark

P: +45 70 278 278

F: +45 70 278 330

E: [email protected]


Long Life Dairy, Food and Beverage Products - bran-luebbe.de · The heart of aseptic technology for production of long-life dairy products is aseptic processing, and since its introduction

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