GENERAL PRINCIPLES OF THE PASTEURIZATION PROCESS
Duration:
Participants will have sixty (60) days to complete the entire course. This period will commence on the date the participant
receives the course documentation by mail, including user name and password. However, completion of the 6 course modules
will take approximately 21 hours and this time can vary among individuals. In addition, it is strongly recommended that
participants schedule a practical onsite coaching session in a dairy or other type processing or pilot plant. This should be done
as soon as possible following completion of the course in order to complete the knowledge transfer process.
Target audience:
Dairy plant* :
•
pasteurizer operators or their successors
•
supervisors or their successors who will supervise pasteurizer operators / pasteurization process
•
engineers
•
quality control / quality assurance staff (engineering and technicians)
Pasteurization system calibration technicians, government dairy food inspectors, supervisors, auditors, etc. Technical school /
university students (i.e., Food, Dairy Technology, Food Safety, Food Science, Engineering, etc.) Food processing. Equipment
sales representatives.
*Please note that although this course is based on dairy pasteurization systems, the principles are also applicable to
pasteurization systems that produce other products (i.e., processed egg products, juices, soy milk and soy based beverages,
etc.).
Registration
conditions:
Registrants may not, at any time, transfer their accounts to other persons. Average bandwidth use per module has been
determined. Conditions of use set out on the course web site are considered a contract and registrants should familiarize
themselves with these conditions before starting the course.
Registration dates:
The registration period is from September 29rd , 2015, until May 11rd 2016 – Group:1LA1528(A)
Instructor:
Robert Vaillancourt
Cost:
$550 per person, payable upon registration. For specific access requests, the conditions (by module or extended time) will need
to be determined with Continuing Education Advisor by e-mail [email protected].
Refund policy:
Read the lines below
Certificate:
Certificate of participation will be issued to participants maintaining a minimum overall average of 60% on all summative
evaluations.
ONLINE REGISTRATION IS FAST AND SAFE!
Course classified under dairy product in food sector on the web portal
Registration procedure
o
On line web portal : https://ita-formationcontinue.omnivox.ca (credit card).
o
By mail or fax : send your completed registration form and cheque or postal money payable to
the Ministre des Finances
o
In person during office hours
o
No places are reserved without payment of registration fees.
Please note that we are not accepting registration by phone.
Cancellation of registration must be in writing.
Full refund if cancellation must be received before user account is sent (i.e., user name and password). No
refunds after having accessed the course web site.
The institute reserves the right to cancel training if enrollement is insufficient or for reasons beyond its control
with no liability to refund the fees already paid.
Paiement policy, and registration cancelllation and refund available on request.
ITA, campus de Saint-Hyacinthe
Service de la formation continue
3230, rue Sicotte, C.P. 70
Saint-Hyacinthe (Québec)
J2S 7B3
Tél. : 450 778-6504, poste 6201
Sans frais: 1 888 353-8482, poste
6201
Fax : 450 778-4967
e-mail :
[email protected]
Heures d’ouverture
Lundi au vendredi
De 8 h 30 à 12 h – 13 h à 16 h 30
Portail web : https://ita-formationcontinue.omnivox.ca
GENERAL PRINCIPLES OF THE PASTEURIZATION PROCESS
COURSE SUMMARY
Module 1 – Basics of Pasteurization
1. Diagnostic Assessment 1
2. Specific Objectives
3. Introduction and Definition of Pasteurization
4. Principle of the Destruction of Microorganisms by Heat
5. Comparison of the Pasteurization Standards for Various Products
6. Comparison of Different Heat Processing Methods, Effects on Food Components
7. Comparison of Different Heat Processing Methods
8. Summative Evaluation
9. Summary: Basics of Pasteurization
Module 2 – Batch Pasteurization
1. Introduction – Specific objectives
2. Introduction: Context
3. Description of a Batch (Vat) Pasteurizer
4. Component: Vat
5. Components: Product Inlet and Outlet Connections
6. Components: Thermometers
7. Formative Evaluation
8. Use of a Batch (Vat) Pasteurizer
9. Summative Evaluation
10.
Conclusion
Module 3 – Continuous Pasteurization
1. Introduction: Objectives
2. Context
3. Overview of the Continuous Pasteurizer
4. Formative Evaluation 1
5. Balance Tank (CLT)
6. Heat Exchanger
7. Plate Heat Exchanger
8. Tubular Heat Exchanger
9. Scraped-Surface Heat Exchanger
10. Heat Exchanger: Fouling
11. Comparison of Plate/Tubular/Scraped-Surface Heat Exchangers
12. Formative Evaluation 2
13. Flow Control Device (FCD)
Flow Control Device (FCD): Formative Evaluati
Registration form
Titre du cours : General principals of pasteurization process :
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 Groupe 1LA1528(A)
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Apt. :
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postal
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 Invoicing to company Please complete the missing information and sing (required)
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Date
Continuous Pasteurization (continued)
14. Holding Tube
15. Indicating Thermometer
16. Recording Thermometer
17. Diversion Valves
18. Formative Evaluation 3 (Holding Tube, Thermometers, Diversion Valves)
19. Vacuum Breaker
20. Back-Pressure Valve
21. Hot Water Circuit
22. Ice Water of Glycol Circuit
23. Formative Evaluation 5 (Vacuum Breaker, Back-Pressure Valve, Hot and Cold Water (Circuits))
24. Auxiliary Equipment
25. Auxiliary Equipment: Booster Pump
26. Formative Evaluation 6 (Auxiliary Equipment)
27. Summative Evaluation
28. Conclusion
Module 4 – Use of a Continuous Pasteurization System
1. Specific Objectives
2. General Steps for Use
3. Detailed Description of Steps – Part 1
4. Detailed Description of Steps – Part 2
5. Production Simulation
6. Formative Evaluation
7. Summative Evaluation
8. Conclusion
Module 5 – Typical Dairy Pasteurization Systems
1. Objectives
2. Basic Homogenizer System
3. System for Fluid Milk
4. Double Regeneration System for Fluid Milk
5. System for Milk for Cheese Production
6. System for Milk for Yogurt Production
7. Formative Evaluation
Module 6 – Production Record Keeping
1. Equipment maintenance – General Conclusion – Specific Objectives
2. Production Record Keeping
3. Equipment Maintenance
4. Formative Evaluation
5. General Conclusion
6. Final Diagnostic
SYSTEM REQUIREMENTS
Systems used for training must be equipped as follows:
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Video card with 1024 x 768-pixel resolution and minimum 16-bit display.
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Sound card (minimum 16-bit) equipped with an audio output device (speakers or headphones).
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Internet connection (dial-up at minimum; DSL recommended).
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Web browser: Internet Explorer 5.5 or higher, Netscape Navigator 6.0. or higher, Mozilla Firefox 1.0.7. or higher.
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Flash plugin: minimum Flash Player 8 or higher (download here:
http://www.adobe.com/shockwave/download/download.cgi?P1_Prod_Version=ShockwaveFlash&promoid=BIOW;
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Acrobat Reader PDF reader (download here: http://www.adobe.com/products/acrobat/readstep2.html.