Urtc revolutionary technology in liquid food processing

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  • Publicado : 14 de febrero de 2012
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Technical profile of URTC™ innovation - Ultra Fast Heat Transference in Spanish acronym Introduction The main work hipothesis along the research into this thecnology innovation development was assuming that a deleterious effect due to a thermal treatment of preservation over the product’s original properties, was as a result of thetime whilst the sterilisation temperature is reached but not the set-point working temperature or the cooling efficiency coming next. Said innovation is based therefore, onto an industrial device development, able to speed off the heat transference more than 40 times faster than is expected to see in UHT- Ultra High Temperature - sterilisers. General URTC™ process (NCM - Nomenclatura Común delMercosur - Cod. Ner 8419.89.19) belongs to the “Food sterilisers” category, which works by means of a technology innovation protected under international patent rules. Has an electrical principle of action and it is connected within the processing line through sanitary clamps. Its function presents a continuous flow with automatic regulation governed by PLC’s. The breakthrough of this innovation hasbeen aimed to the improvement of the following final product features, compared with the effect of alternative technologies: • To obtain a sterilized product free of changes on its natural parameters. • To have a processed product showing the organoleptic properties as found in nature, like taste, fragrance and colour. • To remain not denature those original vitamins coming with the untreatedproduct and/or to avoid that the original minerals would turn not assimilated after been processed. • To get a long shelf life product needless of cold storage. • Needless as well of any chemical add-substance (preservatives). Applications URTC™ process is applicable to obtain long shelf life products like the following ones: 1.fruit and vegetable juices, soft forms carbonated or not, as well as theconcentrated juice; 2.fresh milk; 3.beer on draught or green beer; 4.wines at the early unfermented and pre-filling stages avoiding add-preservatives. URTC™ process advantages According to comparisons done between this new technology and those processes mostly known in the international market (pasteurisation, flash pasteurisation, ultra high temperature and micro-filtration), the following can besaid: • Products treated with URTC™ process have a significantly higher organoleptic quality compared with those traditional technologies like pasteurisation and UHT process. This is due thanks to the instantaneous moment that the fluid sterilization occurs (0.10 seconds), avoiding therefore trigger off enzymatic catalysts, which allow substratum oxidation reactions. • Although flashpasteurisation preserves product’s properties almost as in nature, shows however, a short shelf life, less than 60 days, including cold storage and preservatives. On the

other hand, span life of a product processed with URTC™ technology at least last for 6 months, and may reach 12 months depending on the container’s quality, needless of cold storage / transportation nor adding of preservatives. • Thetraditional pasteurisation process quite affects product quality, varying original flavour and fragrance due to a long time exposure using low temperature. As a result, sterility is not attained, so it need to remain in cold storage. The most remarkable case of fleeting span life using this process, is the short shelf life milk. The case of a huge change on the product flavour and mildness, using amoderate heating with long span temperature curves, is the beer on draught passed through a pasteurisation tunnel after been bottled. • The UHT process almost destroys the product properties by burning due to the high temperatures used. As a result organoleptic properties turn strongly affected, and its natural vitamins either. • Micro-filtration when used as a finisher of wines and beers, despite...
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