Question:
In a HTST pasteurizer, hot water temperature control is of which of the following types ?
In a HTST pasteurizer, hot water temperature control is of which of the following types ?
Show Hint
HTST pasteurization requires precise temperature control without steady-state offsets or excessive fluctuations.
Only a full PID controller can offer the rapid, non-oscillatory stabilization needed for this sensitive process.
Only a full PID controller can offer the rapid, non-oscillatory stabilization needed for this sensitive process.
Updated On: Jul 21, 2026
- Proportional control
- Proportional and Integral
- Proportional and Derivative
- PID control
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
In High-Temperature Short-Time (HTST) pasteurization, milk must be heated to a minimum temperature of \( 72^\circ\text{C} \) and held for at least \( 15\text{ seconds} \).
This process requires extremely precise, stable, and rapid temperature control.
If the temperature falls below \( 72^\circ\text{C} \), the flow diversion valve (FDV) is activated, diverting the milk back for reprocessing, which reduces plant efficiency.
If the temperature overshoots significantly, the milk may acquire a cooked flavor and undergo protein denaturation.
Step 2: Detailed Explanation:
To maintain this critical temperature boundary, pasteurizers use a closed-loop control system for the heating medium (hot water).
This control loop utilizes a PID (Proportional-Integral-Derivative) controller:
- Proportional (P) control adjusts the steam valve position proportionally to the current temperature error.
However, proportional control alone results in a steady-state offset (error).
- Integral (I) control integrates the error over time, continuously adjusting the valve to eliminate any steady-state offset.
- Derivative (D) control estimates the rate of change of the temperature error, predicting future temperature trends and preventing overshoot.
By combining all three terms, a PID controller provides rapid response, eliminates steady-state errors, and minimizes overshoot, keeping the hot water temperature exceptionally stable.
Therefore, a PID control system is utilized.
Step 3: Final Answer:
The hot water temperature in a HTST pasteurizer is regulated using a PID control system.
In High-Temperature Short-Time (HTST) pasteurization, milk must be heated to a minimum temperature of \( 72^\circ\text{C} \) and held for at least \( 15\text{ seconds} \).
This process requires extremely precise, stable, and rapid temperature control.
If the temperature falls below \( 72^\circ\text{C} \), the flow diversion valve (FDV) is activated, diverting the milk back for reprocessing, which reduces plant efficiency.
If the temperature overshoots significantly, the milk may acquire a cooked flavor and undergo protein denaturation.
Step 2: Detailed Explanation:
To maintain this critical temperature boundary, pasteurizers use a closed-loop control system for the heating medium (hot water).
This control loop utilizes a PID (Proportional-Integral-Derivative) controller:
- Proportional (P) control adjusts the steam valve position proportionally to the current temperature error.
However, proportional control alone results in a steady-state offset (error).
- Integral (I) control integrates the error over time, continuously adjusting the valve to eliminate any steady-state offset.
- Derivative (D) control estimates the rate of change of the temperature error, predicting future temperature trends and preventing overshoot.
By combining all three terms, a PID controller provides rapid response, eliminates steady-state errors, and minimizes overshoot, keeping the hot water temperature exceptionally stable.
Therefore, a PID control system is utilized.
Step 3: Final Answer:
The hot water temperature in a HTST pasteurizer is regulated using a PID control system.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Dairy Product Technology Questions
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
- In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium
Match the name of the cheese with its country of origin :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions