44-3

C. GRAHAM, Pepsi-Cola Company, 100 Stevens Avenue, Valhalla, NY 10595 and D. Granstad, Tropicana Products, Inc.

Integration of product needs and ingredient chemistry, plant operations and quality requirements in an economical manner is required to process and package for safe distribution. Without the knowledge and integration of all these design elements one risks sub-optimizing the sanitary process design and putting your brands in jeopardy. The presentation will review the basic design considerations from product needs through plant operations and quality assurance that must be taken into account for a citrus juice processing system designed for distribution of chilled juices.

Examples of sanitary design mistakes that can occur by not comprehending the impact of citrus juice chemistry, product ingredients, plant operations and their interaction with the process design will be reviewed.

An overview of typical unit operations for processing citrus juice beverages will presented including: juice and ingredient blending, juice distribution through manual and automatic valves, product transfer pumps plus plate and tubular heat exchangers for pasteurization, direct and indirect regeneration of heat, etc. Design examples of manual and automatic clean-in-place (CIP) and sanitize-in-place systems will be reviewed. Design recommendations to prevent contamination of product by CIP/SIP fluids, heat transfer media and other environmental insults will be discussed. Proper installation of equipment and piping plus facility design considerations will be reviewed.

Additionally we will review QC requirements to verify sanitary performance when initial system is verified at startup and during ongoing operation. Design elements that should be considered to reduce the number of critical control points and the chances for operating and maintenance mistakes will be reviewed.