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(Vacuum Pasteurization

Vacuum pasteurization uses reduced pressure and direct steam heating to pasteurize milk and cream. The process was developed in New Zealand and uses a vacreator with three stainless steel chambers to heat and treat the product under a vacuum as it flows continuously through the chambers over 10 seconds. In each successive chamber, the product is heated to a lower temperature under higher vacuum to remove volatile flavors and tainting substances from the milk or cream.

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(Vacuum Pasteurization

Vacuum pasteurization uses reduced pressure and direct steam heating to pasteurize milk and cream. The process was developed in New Zealand and uses a vacreator with three stainless steel chambers to heat and treat the product under a vacuum as it flows continuously through the chambers over 10 seconds. In each successive chamber, the product is heated to a lower temperature under higher vacuum to remove volatile flavors and tainting substances from the milk or cream.

Uploaded by

Anonymous H785Fvt4
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(Vacuum pasteurization (Vacreation)

This refers to pasteurization of milk/cream under reduced pressure by direct steam. The process
was first developed in New Zealand by M/s Murray Deodorizers Ltd. who called the equipment a
`Vacreator' and the process ‘Vacreation'. It was designed to remove feed and other volatile
flavours from cream, and to pasteurize it for butter-making.

The vacreator consists of three stainless steel chambers connected to one another for steam
heating and vacuum treatment with continuous product flow. The product, in the form of fine
droplets, enters the first chamber of the vacreator where pasteurization occur.

The chamber is operated under a vacuum of 5 inches Hg which maintains a temperature of 90 to


95°C, while steam, fed from the top, falls by gravity to the bottom of the chamber. Then the
product and some free steam are moved from the bottom of the first chamber to the top of the
second one. The temperature of the second chamber is maintained at 71 to 82°C under a vacuum
of 15 to 20 inches Hg. A portion of the steam previously added is removed, and the product
moves down through the chamber. Some of the tainting substances and off-flavours are removed
by heat and vacuum treatment. The product then moves on to the third chamber at 43°C by
maintaining a vacuum of 26 to 28 inches Hg, and here more water and off-flavours are removed.
A multi-stage centrifugal pump removes the product from the third chamber. Altogether, it takes
the product about 10 seconds to move continuously through the unit. (Steam of uniform pressure,
normally ensured by a uniform pressure reducing and regulating valve, should be provided. It
must not contain any boiler compounds which may contaminate the product.)

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