The batch pasteurizer takes small batches of bottled or canned product and pasteurizes the contents using recirculated heated water. Dairy beverages, soft drinks, fruit and vegetable juices, protein shakes (depending on consistency).Processing rate: Product Dependent (Typically 1.5-2.5L per minute for dairy/soft drinks).We use the Microthermics UHT Pasteurizer. After the kill step is complete the product is direct through two coolers and to a “ultra-clean” where the product can be filled with minimal risk for contamination. The continuous feeding allows for a wide range of batch sizes to be processed, as they are pumped in to the system, first through a pre-heater, then a final heater to reach temperature, then enter a “hold tube” which can hold the product at pasteurization temp anywhere from 3 to 150 seconds. The UHT (Ultra High Temperature) pasteurizer makes use of very high temperatures (up to 300☏) to kill microorganisms in liquid products. Produce can be preserved (with some texture, flavor and color change).Batch capacity: 20 trays (18.5in by 11in).The dehydrator can also detect the humidity of the airflow, giving the user a high degree of control over the moisture content over the final product. As the temperature in the chamber rises, water in the food product begins to evaporate and is carried away by the airflow. Using heated, low humidity, airflow, the air dehydrator is capable of producing 20 trays of dehydrate product. Food grade enzymes can be dried, vacuum packaged and re-hydrated later.Produce can be preserved to extend shelf life.Coffee can be freeze dried to make instant coffee.Pressure range: 100 mT in less than 20 minutes.Temperature range: +70° to –60☏ in less than 40 minutes.We use the Milrock Magnum XL Pilot Freeze Dryer. It is not uncommon for clients to leave their product freeze drying at the pilot plant and have it shipped to them later. The water is then collected and frozen on the condensing coil. Once the product is frozen, the freeze dryer reduces the pressure of the chamber (to around 100 mT) and warms the product to around 1☌ inducing sublimation (the process of water evaporating from a frozen state). Apples or bananas can be dried into ‘chip’ like snacks.ĭuring freeze drying the product is chilled to around -40F.Fruits and vegetables can be preserved to extend shelf life.Cheese or yogurt can be dried to desired consistency.Milk can be non-thermally dried to produce powdered milk.Batch capacity: 8 trays measuring (26in x 8.5in x 1.5in).Processing rate: 9.1 kg water removal per hour.The result is a product uniform moisture content, produced quickly (typically under an hour), with protein structures still intact due to the low temperatures. Vacuum- microwave dehydration involves creating a very low pressure environment, which decreases water’s boiling point to around room temperature and then using microwaves to increase the rate of evaporation and ensure even drying. Any work performed outside normal working hours will incur charges at twice the hourly rate(s) listed above.Any work performed in the Pilot Plant or analytical laboratory must be completed within normal working hours (8:30 a.m.Cornell reserves the right to change these prices based on the specifics of any particular project.This includes any equipment and all materials used during the course of a single trial.
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