Pasteurization Efficiency of a Continuous Microwave HTST

연속식 마이크로파 고온단시간 살균시스템에서 우유의 살균효과

  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Lee, Joo-Hee (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Corp.)
  • 김석신 (가톨릭대학교 식품영양학과) ;
  • 이주희 (가톨릭대학교 식품영양학과) ;
  • 김상용 (동양제과 기술연구소)
  • Published : 1999.10.31


This work was to apply the microwave energy to HTST pasteurization of milk in order to prevent undesirable quality changes due to the fouling and overheating on the surface of heat exchanger. A continuous tubulartype microwave pasteurization system was designed using a domestic microwave oven(800w and 2,450MHz). Raw milk was HTST pasteurized$(at\;72^{circ}C\;for\;15\;sec)$ by three methods; by heating in a stainless steel tube immersed in a hot water bath(MP0), by heating in a microwave cavity to a desired temperature and then holding in a hot water bath(MP1) and by both heating and holding in a microwave cavity(MP2). The microbial quality based on the total plate count and Psychotrophic bacterial count was in the order MP0, MP2 and MP1 ; however, the quality difference was not significant(p<0.05) when the initial microbial numbers were involved in the statistical analysis. In addition, the three samples pasteurized by different methods showed the similar microbial quality based on the coliform count and phosphatase activity. The similar microbial quality of the three samples supports the potential use of microwave energy for the pasteurization of milk and other fluid food products.


milk;microwave;HTST pasteurization;microbial quality