Study of the Cooking Effect Induced by sterulization Heat Treatment Processes for Chilled Dairy Desserts

Description: It was studied the cooking effect induced by sterilization heat treatment processes for Chilled Dairy Desserts. Samples were prepared at kitchen scale and bench scale. Kitchen samples were used to set the procedures for the physical and chemical analysis of the samples. During the upscaling of the process in bench scale a temperature loss was noticed after the holding tube of the sterilization stage. Therefore, a temperature loss study in the holding tube was conducted and the recipe was adjusted. Temperature loss was evaluated comparing water against cream dessert recipe. Temperature loss curves were obtained for cream dessert recipe at different sterilization temperatures for the updated recipe. A small experimental design was elaborated. The analyzed factors were sterilization temperature and holding time. Besides, it was also considered with or without cooking step. In order to guarantee different final products with the experimental design proposed, the onset temperature of the equipment was calculated to guarantee a quadratic design, at least 5?C difference was obtained for the final trials. Active Factory curves were elaborated and thermal time and cooking value were calculated.

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