Automated Control and Monitoring of Thermal Processing Using High Temperature, Short Time Pasteurization

¹ US Food and Drug Administration, National Center for Food Safety and Technology, 6502 S. Archer Road, Summit-Argo, IL 60501

High temperature, short time pasteurization was used to evaluate a computer-based system for controlling the pasteurization process, acquiring data, and monitoring records. Software was used for the control of hot water temperature, flow rate through the centrifugal timing pump, and diversion of underprocessed product. Three types of control strategies were conducted: single loop, cascade, and multivariable. The single loop control strategy showed the most rapid responses to temperature changes, but the temperature response curve was slowest to return to its set point. The cascade control strategy showed slower recoveries to temperature changes, but the temperature response curve was smoother. The multivariable control strategy responded slightly faster than the cascade control strategy, and the temperature response curve was slightly smoother than the cascade control strategy. The multivariable control strategy was able to control the flow diversion valve by the use of a lethality controller.

The data acquisition system, used to monitor the data obtained from the high temperature, short-time pasteurization system, was within ±0.1°C of the temperature recorded by the safety thermal limit recorder. Reliability was determined by examining the changes in the position of the flow diversion valve to identify process deviations and by comparing the changes to the event marker on circular charts. The data acquisition system was an effective alternative for monitoring the completeness of data.

Key Words: data acquisition • dairy • pasteurization • high temperature • short-time controls

Submitted on August 16, 1996
Accepted on March 24, 1997