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Continuous Tubular Processing Of Aseptic And Refrigerated Cheese Sauces

Process Description

Raw ingredients are batched and transferred to holding tank. From the holding tank products are supplied to a product balance tank at 40° F which feeds the continuous processing system. The product is heated by regeneration to 120° F prior to deareation. After deaeration product is further pre-heated using the second stage regenerator. Final heating is to 2900 F prior to the holding tube. After the holding tube product is cooled using regeneration. Final cooling is to 8O0F/1OO° F for aseptic products pind 40° F for refrigerated products.

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Continuous Tubular Processing Of Aseptic And Refrigerated Cheese Sauces
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Process System Features

  • Process utilizes tubular heat exchangers in an all series flow path eliminating potential serility problems associated with multi-tube designs.
  • Greatly reduced maintenance cost vs. scraped surface heat exchangers.
  • Regeneration capabilities of up to 55% vs. 0% with scraped surface heat exchangers.
  • Reduced starch requirements, typically 25%.
  • Extended running times prior to doing sterile in run rinsing.
  • System is CIP cleaned from the product balance tank.
  • Programmable logic controls with automatic sequencing of various operations and sterility interlock.