Heat pump utilization in milk pasteurization

A heat pump system based on the liquid-to-liquid principle was designed in order both to heat to the pasteurization temperature (at 69°C) and cool to the inoculation temperature (at 32°C). The quantities of energy needed for the pasteurization and inoculation cycles for both the present system and t...

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Published inEnergy conversion and management Vol. 35; no. 2; pp. 91 - 96
Main Authors Çomakli, Ömer, Yüksel, Bedri̇, Kara, Y.Ali̇, Çaǧlar, Abdullah, Tülek, Yahya
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.02.1994
Elsevier
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Heat pump
Milk and cheese industries. Ice creams
Milk pasteurization
Heat pump
Milk pasteurization
Energy consumption
Heat treatment
Cooling
Pasteurization
Microflora
Comparative study
Physicochemical properties
Milk
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Summary:A heat pump system based on the liquid-to-liquid principle was designed in order both to heat to the pasteurization temperature (at 69°C) and cool to the inoculation temperature (at 32°C). The quantities of energy needed for the pasteurization and inoculation cycles for both the present system and the classical system were experimentally obtained and compared with the quantities of energy used. Some experiments were carried out to define how microbiological and chemical properties of milk changed during the pasteurization and inoculation cycle. The present results were compared with the properties of milk pasteurized in the classical system.
ISSN:0196-8904
1879-2227
DOI:10.1016/0196-8904(94)90067-1