Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery. Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.

1. Pasteurization &
Homogenization
Presented to: Dr. Alka Sharma Presenter : Sumit bansal

2. Pasteurization
• Pasteurization is a process, named after scientist
Louis Pasteur, that applies heat to destroy pathogens
in foods. For the dairy industry, the terms
"pasteurization," "pasteurized" and similar terms
mean the process of heating every particle of milk or
milk product, in properly designed and operated
equipment, to one of the temperature-time
combination.

4. Temperature Time Pasteurization Type
63ºC (145ºF)* 30 minutes Vat Pasteurization
72ºC (161ºF)* 15 seconds High temperature short time
Pasteurization (HTST)
89ºC (191ºF) 1.0 second Higher-Heat Shorter Time (HHST)
90ºC (194ºF) 0.5 seconds Higher-Heat Shorter Time (HHST)
94ºC (201ºF) 0.1 seconds Higher-Heat Shorter Time (HHST)
96ºC (204ºF) 0.05seconds Higher-Heat Shorter Time (HHST)
100ºC (212ºF) 0.01seconds Higher-Heat Shorter Time (HHST)
138ºC (280ºF) 2.0 seconds Ultra Pasteurization (UP)

5. Pasteurizer
• Mostly plate heat exchanger are used in a pasteurizer,
these exchanger increase the efficiency of a
pasteurizer.
http://rpaulsingh.com/animations/plateheatexch.html

8. Labelled diagram of a pasteurizer
• http://rpaulsingh.com/animations/plate_pasteurizer.html

11. Homogenization
• Homogenization is the process of breaking down
the fat molecules in milk, to prevent creaming or
rising of fat to the top of container.
• More uniform milk is obtained

14. With the help of homogenization
process, milk can be prepared from
milk powder and butter. This process is
used during the off season mainly.
Dry milk powder+ butter+ water HOMOGENIZATION Milk

15. Homogenizer used for the homogenization of various
types of material, such as tissue, plant, food, soil, and
many others. Many different models have been
developed using various physical technologies for
disruption. The 'mortar and pestle', already used for
thousands of years, is a standard tool even in modern
laboratories. More modern solutions are based on
blender type of instruments, bead mills, ultrasonic
treatment (also sonication), rotor-stator mechanical, high
pressure, and many other physical forces.

16. Advance Homogenizer
• Now a days, advance inline homogenizer are used,
which decrease the human work and increase the
efficiency. And they can be used directly in the
processing line, which is efficient for time and space
required.