AS 3993-2003

1 - AS 3993-2003 EQUIPMENT FOR THE PASTEURIZATION OF MILK AND OTHER LIQUID DAIRY PRODUCTS-CONTINUOUS-FLOW SYSTEMS
4 - PREFACE
5 - CONTENTS
6 - FOREWORD
7 - 1 SCOPE
7 - 2 REFERENCED DOCUMENTS
7 - 3 DEFINITIONS
7 - 3.1 Continuous-flow system
8 - 3.2 Non-potable water
8 - 3.3 Pasteurization
8 - 3.4 Potable water
8 - 4 MATERIALS
8 - 5 CONSTRUCTION AND CLEANING AND SANITIZING REQUIREMENTS
8 - 6 RAW-PRODUCT BALANCE TANK
9 - 7 HEAT EXCHANGER
9 - 7.1 General
9 - 7.2 Design
9 - 8 HEAT TRANSFER SECURITY
9 - 8.1 General
9 - 8.2 Security
10 - 9 DIFFERENTIAL PRESSURE CONTROL SYSTEM
10 - 9.1 General
11 - 9.2 Pressure sensors
11 - 9.2.1 Installation
11 - 9.2.2 Pressure sensors
11 - 9.3 Pressure differential failure
11 - 9.3.1 Automatic pressure failure
11 - 9.3.2 Regeneration section differential pressure failure
11 - 9.3.3 Heating/Cooling section differential pressure failure
11 - 9.4 Differential pressure data recording
12 - 10 FILTER OR CENTRIFUGE
12 - 10.1 General
12 - 10.2 Pore size of filters
12 - 11 FLOW CONTROL DEVICE
12 - 11.1 General
12 - 11.2 Types of timing control
12 - 11.3 Flow rate monitor
12 - 12 HOLDING TUBE
12 - 12.1 General
12 - 12.2 Design
13 - 12.3 Specification plate:
13 - 12.4 Fittings
13 - 13 FLOW DIVERSION DEVICE
13 - 13.1 General
13 - 13.2 Design
13 - 13.2.1 Valves
14 - 13.2.2 Proof of operation
14 - 13.3 Activation
15 - 13.4 Pasteurizing temperature sensor
15 - 13.5 Location of diversion device in relation to pasteurizing temperature sensor
15 - 13.6 Return to normal flow
15 - 13.6.1 General
15 - 13.6.2 Temperature
15 - 13.6.3 Flow rate
15 - 13.6.4 Pressure differential
15 - 14 TEMPERATURE CONTROL AND MONITORING SYSTEM
15 - 14.1 General
15 - 14.2 Location of temperature sensors
15 - 14.2.1 Pasteurization temperature
16 - 14.2.2 Outgoing product temperature
16 - 15 DATA RECORDING SYSTEM
16 - 15.1 General
16 - 15.2 Data to be recorded
16 - 15.3 Chart recorders
16 - 16 VACUUM PREVENTION
17 - 17 TEMPERATURE INDICATING DEVICE
17 - 18 PIPES AND FITTINGS
17 - 19 GENERAL SYSTEM
17 - 19.1 General system failure
17 - 19.2 System accuracy and repeatability
17 - 19.3 Control system response time
18 - APPENDIX A - VERIFICATION OF PASTEURIZER OPERATION
18 - A1 GENERAL
18 - A2 PASTEURIZATION REQUIREMENTS
18 - A2.1 Pasteurization of milk and liquid products
18 - A2.2 Test for pasteurization of milk
18 - A3 PASTEURIZER COMMISSIONING AND MODIFICATION
20 - A4 PASTEURIZER CHECKS TO BE CONDUCTED
20 - A4.1 Description of daily checks
21 - A4.2 Description of six monthly checks
21 - A4.3 Description of annual checks
22 - A4.4 Description of five yearly checks
22 - A4.5 Recording of pasteurizer checks
22 - A4.6 Thermometer calibration checks

Sets out requirements for the design and critical operation of equipment, including control recording instrumentation used for continuous-flow pasterization at temperatures between 60 degrees Celsius and 100 degrees Celsius of milk and other liquid dairy products.

This Standard sets out requirements for the design and critical operation of equipment, including control and recording instrumentation, used for continuous-flow pasteurization, at temperatures between 60C and 100C, of milk and other liquid dairy products. For the purpose of this Standard, a pasteurizer is deemed to begin with the inlet of the raw milk balance tank and end with the product discharge from the heat exchanger up to vacuum prevention or recirculation valve, as appropriate. This Standard does not cover direct steam heating processes such as vacreation. This Standard does not cover ultra-high temperature (UHT) systems.

First published as AS 3993.1-1992.
Revised and redesignated as AS 3993-2003.