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The objectives of this study were to develop and evaluate alternative/improved methods to more effectively monitor and control flow diversion systems for the aseptic processing of food products, to evaluate on-line sensors and technologies to more easily monitor and control the processing conditions used in the manufacture of food, and to validate techniques to monitor and control the processing conditions used in the manufacture of food products.
Studies monitoring the performance of a flow diversion valve (FDV) were completed. Using a 1.5 mm defect in the product gasket and various initial pressures, no changes in the leak detect valve (LDV) temperature or LDV pressure were observed. Using the 5 mm or 10 mm defect in the product gasket, LDV temperature decreased as the FDV pressure was increased. At low initial steam pressures (0.013-.040 bar), the LDV pressure decreased at first and then increased as the FDV pressure was increased. At medium initial steam pressures (0.66-1.33 bar), the LDV pressure decreased as the FDV pressure was increased.In summary, size of defect in the gasket and the differential between FDV pressure and steam seal pressure in the LDV affected the temperature and pressure of the steam seal area. The on-line temperature and pressure sensors were able to detect defects in a steam seal gasket of an aseptic pasteurization system as small as 5 mm.