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Engineering of Pasteurization * Λ · , C Jo u r n a l o f M ilk T e c h n o l o g y 11 Engineering of Pasteurization * Λ · , C. A. Holmquist and W. D. Tiedeman Director, Bureau of Sanitation; Chief, Bureau of M ilk Sanitation; State Department of Health, Albany, N. Y. Downloaded from http://meridian.allenpress.com/jfp/article-pdf/1/1/11/2392536/0022-2747_1_1_11.pdf by guest on 02 October 2021 The principle of pasteurization was de­ pasteurizing equipment requires a knowl­ veloped by Pasteur to meet a . practical edge of physics, hydraulics, mechanics, need in the beverage industry, namely, sanitation, ‘electricity, metal processing, to check the growth of organisms causing strengths and qualities of materials, in undersirable fermentation in wines. The addition to an understanding of the effect commercial application of the theory of of heat on bacteria in milk and on the heat treatment to wine was fairly simple. physical and chemical properties of milk. With the application of this principle to Perhaps it is to be expected that the milk and milk products came new prob­ first pasteurizers, like the first efforts along lems. other lines, should fall far short of accom­ The bacteriologists soon established plishing what we recognize as proper points on the thermal death curves of pasteurization today. There were two various pathogenic organisms which may general faults: first and most important, be found in milk. The effects of various faulty design and construction leaving ave­ degrees of heat on the Creaming of milk, nues for viable pathogenic bacteria to get on albumin, fat, sugar, casein, enzymes, through and second, faulty design and and taste were also determined. It soon construction causing scorching of portions appeared that there was a range within of the milk, damaging cream line, encour­ which the temperature of pasteurization aging the development of thermophylic must fall in order to secure enough heat bacteria, and other undesirable effects. treatment to destroy any pathogenic bac­ The last mentioned faults are of greater teria which might chance to be present health significance than might first appear and yet not enough to damage the physi­ because when both raw and pasteur­ cal or chemical properties of milk. This ized milk are available to the public, range or zone is shown on North’s consumers have turned to the use of raw Curves, with which you are undoubtedly milk when the flavor of the pasteurized familiar. milk was objectionable for one reason or The application of the principle of another. The interesting point is that the pasteurization to milk and milk products application of sound engineering princi­ on a commercial scale was first done by ples to pasteurizing equipment has resulted operators who apparently did not grasp in replacing the defective equipment so the fundamental technological principles commonly used during the first and second involved, if such principles were given decades of the commercial pasteurization any thought. After participating in one of milk with equipment that will of the first engineering studies of pasteur­ "pasteurize” milk without damaging izing equipment, Phelps said ". the flavor, creaming or any other important lack of sound engineering in a distinctly property. By the term "pasteurize” as engineering field has been conspicuous just used is meant subjecting every particle and rather deplorably so.” of milk to a temperature of 143 °F. or The proper design and construction of more for not less than. 30 minutes, or to a temperature of 160°F. or more for not * Delivered at the Food Technology Conference of the Department of Biology & Public Health, Massa­ less than 15 seconds in pasteurizing equip­ chusetts Institute of Technology, Boston, September 14, 1937. ment of an approved type. The approval 12 Jo u r n a l o f M il k T e c h n o l o g y of types of pasteurizers has become an mi;tal scale had slipped and no etched important function of health departments. mpk on the tube for use in resetting the The first comprehensive engineering sqile, (9) leaks in heat exchangers per- tests of commercial pasteurizers were car­ mjtting unpasteurized milk to· enter the ried on .at Endicott, New York, in con­ pasteurized supply, (10) continuous flow junction with bacteriological tests by pasteurizers designed upon the fallacious Phelps, North, et al, during a period of tbpory that actual holding time would about a year and a half, beginning in equal the theoretical and (11) inaccurate December 1921. The results were re­ temperature control and lack ·οί protec­ Downloaded from http://meridian.allenpress.com/jfp/article-pdf/1/1/11/2392536/0022-2747_1_1_11.pdf by guest on 02 October 2021 ported in Public Health Bulletin No. 147 tion against low temperature. of the United States Public Health Service The remedies for these defects which entitled "Commercial Pasteurization” with engineers have developed are (a) valve- which most of you are familiar. Many less outlets or outlet valves installed flush serious defects we're found in the com­ wjth the inner wall of the pasteurizer mercial equipment of that period. This and so built that milk tending to leak served to awaken the industry as well as past the valve will run to waste instead o f, the health departments to the need for entering the outlet line, (b) valveless in- better engineering in the field of pasteur­ lefs or inlet valves protected against leak­ ization. Later Whittaker in Minnesota, age and with air relief to permit milk Putnam and Frank in Chicago, and our which has passed the valve to drain into own department did considerable work thp pasteurizer, (c) foamless pumps, on engineering tests of commercial foamless inlet lines or automatic foam pasteurizers using thermocouples to de­ heaters, (d) recording and indicating termine, temperatures of the milk at sig­ thermometers with 1/16 inch scale divi­ nificant 'points throughout the pasteuriz­ sion per degree, (e)' indicating ther­ ing operation. mometers so installed in pasteurizers as You will remember that among the to be used for operation and for checking serious defects found in these and similar the recording thermometer, (f) indicat­ studies were: (1) dead-ends caused by ing thermometers with marks etched in such things as outlet valves located some the glass at pasteurizing temperature to distance from the holder and in which aid in detecting and resetting scales which some milk was either not heated to have slipped, (g) safeguards against leak­ pasteurizing temperature or was not main­ age of unpasteurized milk into pasteurized tained at that temperature during the in1 enclosed heat exchangers and similar holding period, (2) leaky outlet valves protection of surface type regenerative which permitted unpasteurized milk to heat exchangers by the use of leak protec­ accumulate in the outlet line during tor grooves and the extension of the ends pasteurization, (3) leaky inlet valves of tubes beyond the collecting troughs which permitted unpasteurized milk to using diverting fins at the end of each drip into the pasteurizer during the tube, (h) designing continuous flow hold­ holding period, (4) unpasteurized milk ers upon actual holding time determined held in the· inlet line by atmospheric pres­ by color or similar test, (i) the develop­ sure when the inlet was submerged and ment of automatically controlled precision discharged with the' pasteurized milk heating for continuous flow pasteurizers, when t ie holder was. emptied, (5 ) foam aqd (j) the provision of automatic de­ on the surface of pasteurized milk, the vices for flow diversion of underheated temperature of which was likely to be as milk and automatic low temperature milk much as 15 degrees below that of the pump stops. , body of milk in the holder, (6) recording Perhaps a few concrete examples of and indicating thermometers with 5 ° scale cfefects in equipment w ill serve to bring divisions closely spaced which could not out the engineering features involved in be read accurately. (7) recording ther­ tests better than an abstract discussion of mometers badly out of adjustment and no the subject j although it is getting to be means provided for checking them, (8) an old story. You are familiar with the indicating thermometers on which the so-called "flash” . type consisting of a Journal of Milk T echnology 13 "barrel” heater in which milk flowing type of holder was discredited and was through tubes was rapidly heated by sur­ soon taken off the market. Before many rounding hot water which was in turn years, old installations of this equipment heated by direct steam under manual coil· were replaced with So-called "positive trol without recirculation of the water. holders.” Milk pumps used in conjunction with Among the early types of pasteurizers these were of variable speed and no at­ were various ones designed to heat, hold tempt was made to determine holding and cool the milk in the bottle in which time at pasteurizing temperature. Ther­ it was to be delivered to, the customer. mometers used were small, slow to react This intrigued health officials because it Downloaded from http://meridian.allenpress.com/jfp/article-pdf/1/1/11/2392536/0022-2747_1_1_11.pdf by guest on 02 October 2021 and difficult to read. The temperatures eliminated the hazards of recontamination used ranged from 158°F. to 165°F. and involved in cooling and bottling the milk the time of exposure from a few seconds after pasteurization and insured that the to two minutes. Engineering tests showed bottles themselves would be at least a great variation in temperature during pasteurized if not sterilized. Bacteri­ operation at any predetermined temper­ ological tests generally showed a good re­ ature and similarly great Variations in duction in plate count with an occasional holding time.
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