At the heart of our products! Pasteurization with the brand new Thyritop 600 power controller!
Today, for this latest episode of "At the heart of our products", Alexandre Soukphouangkham, Control Product Manager, is handling commissioning of the Thyritop 600 with the company Actini for a major industrial agri-food company in eastern France.
Pyrocontrole, part of the Chauvin Arnoux Group, has been working with Actini for some years now to supply control solutions, in this case the Thyritop 600, coupled with their thermal treatment equipment for pasteurization and sterilization in the agri-food sector.
For this commissioning work, Alexandre used the panel of solutions offered by the Chauvin Arnoux Group's various measuring instruments, linking it to a CA 1950 thermal camera for no-contact infrared temperature measurement in the sterilization process and a Scopix oscilloscope from our Metrix brand for voltage analysis, coupled with the PyroTools software for analysing the data from the Thyritop power controllers to ensure that the thermal food pasteurization process is reliable.
The PyroTools software can be downloaded free of charge from our website.
Téléchargez le catalogue des contrôleurs de puissance Thyritop 600
Téléchargez le catalogue du CA 1950 Diacam 2
Additional technical information…
Products // Thyritop 600 3-phase and 2-phase power controller in 100 A, 150 A, 200 A and 400 A versions
Voltage // 400 V for the 100 A, 150 A and 200 A versions, 690 V for the 400 A version
Loads // resistors wired with Y-connection without neutral
Conduction mode // BURST firing
Options // HB - detection of partial and total load break + UIP - UxI, U², I², U & I power control
Fieldbus // Profinet
Did you know?
Pasteurization is a thermal treatment process used to destroy micro-organisms present in foodstuffs. The process was developed by Louis Pasteur in the 19th century.
This technique involves heating the foodstuff to a specific temperature for a specific time and then quickly cooling it. This is enough to kill most bacteria, yeasts, moulds and other micro-organisms present without altering the product's nutritional and organoleptic qualities.
There are various methods, such as high-temperature short-time pasteurization (HTST) and low-temperature long-time (LTLT) pasteurization. HTST pasteurization heats the product to approximately 72 °C for 15 to 20 seconds, while LTLT pasteurization heats the product to approximately 63 °C for 30 minutes.
This process helps to prolong the shelf life of foodstuffs by using the bioburden and preventing the proliferation of micro-organisms which might cause food-related illness. However, it is important to note that pasteurization does not destroy all the micro-organisms, such as heat-resistant bacterial spores. As a result, pasteurized products must always be handled and stored appropriately to avoid any subsequent contamination.
Focus on Actini
Actini is a 100%-French international company based in Evian. The company has been designing, producing and installing thermal treatment equipment "Made in France" for the agri-food and biopharmaceutical sectors for 70 years.
