Background of the Study
Pasteurization is the process of heating food, which is usually a liquid to a specific temperature for a predefined length of time and immediately cooling it after it is removed from the heat. Pasteurization relies on the principle that most harmful bacterial can be killed by heat. The most effective way to kill bacteria is boiling, but this compromises the flavor of the liquid. Pasteurization strikes a happy medium, keeping the flavor delicious while making the food safer. In addition to minimizing the risk of sickness, pasteurization also makes foods more shelf stable and less likely to rot, meaning that fresh dairy products and juices are available to more people.
Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease. One product that commonly undergoes pasteurization is milk. Pasteurized milk is milk which has been heat-treated to kill pathogens which cause disease. Not all pathogens are removed during the pasteurization process, so pasteurized milk is not 100% sterile, but many people consider it to be safer to drink than raw milk which has not been pasteurized at all. Local small farms pasteurize milk but the way they pasteurize milk does not ensure that the microorganisms in the milk will be completely eliminated. This problem in local small farms challenged the researchers to apply instrumentation and control to the process of Pasteurization. Automating the process will decrease production time while increasing production quality. Developing an automated system for milk pasteurization can ensure the product’s quality. The project will also be able to give the students of the Department and Instrumentation and Control Technology an idea on the process of Pasteurization. Objectives
A. General Objective:
To design an automated system for Low Temperature Low Time...