In order to destroy or deactivate the microorganisms contained in some products before the bottling process, it is necessary to apply a thermal treatment. The pasteurization process is the suitable way to eliminate almost all the saprophytic microorganisms’ components and the total of the pathogenic microbial agents. The applied temperature and time in this process ensures the destruction of the pathogenic agents such as Mycobacterium, tuberculosis, Brucellosis, Salmonellas, etc.
There are different types of methods to perform the pasteurization process based on the heat level and timing. Some of the most used methods are explained below:
The pasteurization process is affected by the accuracy and response time in the temperature measurement. The sensor used in this type of measurement will have a direct impact on the reliability of the process and the product. There are two suitable products that could cover the needs for this process measurement:
This is a smart temperature sensor with integrated HART® transmitter and Heartbeat Technology. The TrustSens is the first RTD sensor able to perform an in situ self-calibration completely automated. It effectively eliminates the risk of undetected non-compliance, reduces production downtime, increases product safety and process efficiency in applications within the food and beverage and life science industries.
For plants with higher instrumentation requirements, the iTHERM QuickSens sensor offers the shortest response times on the market (t90 = 0.75 seconds). This instrument offers a temperature measurement that combines precision, speed, and stability to provide the highest level of in-process quality and reliable product quality.
Another important benefit of this instrument is the minimum immersion length that has been reduced by more than 70%. Immersion lengths from 20 to 30 mm are adequate to meet even the most demanding requirements.