- #1
Jake Platt
- 23
- 0
Hello,
For the purpose of developing a pasteurization system to kill food-borne pathogens, I am trying to devise a process to rapidly transfer heat from a hot-water (~220F because it is a brine solution not just water) delivery system to incoming food commodities (ambient temperature of 60-70F) in a large holding vessel.
Once the commodities are conveyed into the vessel, they are exposed to the hot water for about 3 minutes. The hot brine water is continuously pouring in at a constant temp (220F) and the products are slowly conveyed through the vessel to give the 3 minute residence time.
Now, the problem at hand is that the temperature of the water drops rapidly and the ambient temperature of the air and water within the vessel drop to around 120F. These temps are so low that the surface-level exposure of the food is not hot enough to effectuate a meaningful microbiological kill on contact with the water.
My question is what can I do to raise the air and water temps inside the vessel? I know I can raise the air pressure of the system to increase temps but that is a large complexity given the need to convey product in and out. Should I be watching relative humidity or some other factors? How can I increase the ambient temps inside the vessel by other means? The incoming commodities cannot be heated prior to arrival into the system.
Thank you.
Jake Platt
For the purpose of developing a pasteurization system to kill food-borne pathogens, I am trying to devise a process to rapidly transfer heat from a hot-water (~220F because it is a brine solution not just water) delivery system to incoming food commodities (ambient temperature of 60-70F) in a large holding vessel.
Once the commodities are conveyed into the vessel, they are exposed to the hot water for about 3 minutes. The hot brine water is continuously pouring in at a constant temp (220F) and the products are slowly conveyed through the vessel to give the 3 minute residence time.
Now, the problem at hand is that the temperature of the water drops rapidly and the ambient temperature of the air and water within the vessel drop to around 120F. These temps are so low that the surface-level exposure of the food is not hot enough to effectuate a meaningful microbiological kill on contact with the water.
My question is what can I do to raise the air and water temps inside the vessel? I know I can raise the air pressure of the system to increase temps but that is a large complexity given the need to convey product in and out. Should I be watching relative humidity or some other factors? How can I increase the ambient temps inside the vessel by other means? The incoming commodities cannot be heated prior to arrival into the system.
Thank you.
Jake Platt