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24
A further stage in the inspection.
Country but in the world to use the H.T.S.T. process in the
manufacture of ice cream in full conformity with national legislation.
The outfit is thermostatically controlled and is fitted with
a positive displacement pump which maintains the flow of the
mixture during its retention at the prescribed temperature at an
even rate and also with a device which automatically diverts the
flow of any mixture which has not been raised to the prescribed
temperature. Before the commercial use of this Plant was permitted,
exhaustive tests were carried out by the Food and Drugs
Inspectors in the presence of representatives of the Ministry of
Health, the National Institute of Research in Dairying and the
manufacturers of the Plant, to ensure that the requirements of
the Regulations were met particularly with regard to operating
temperatures, rate of flow, holding time and efficiency of flow
diversion. Since the viscosity of ice cream mix may vary
considerably, it is necessary to ensure that whatever effect this
variation may have on the rate of flow, the holding time could
not possibly be reduced below the minimum (15 seconds)
required by the Regulations. In order to do this, calculations
were made under operating conditions to ascertain what is known
as the "holding efficiency" of the Plant. From this it is