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Use of plate heat exchanger for pasteurization in milk beer beverage industry

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Thermal sterilization technology

The use of heating to kill harmful microorganisms in food is not only an ancient method, but also a very important technology in modern times. In 1804, Appel (Appert) invented a method of storing food in boiling water for a period of time, which can preserve food for a long time. In 1850s, the French Pasteur (Pasteur) clarified the mechanism of microbial spoilage of food, laying the theoretical foundation for the development of sterilization technology. Thermal sterilization of food can be divided into three kinds: low temperature sterilization, high temperature short-time sterilization and ultra high temperature instantaneous sterilization.

(1) low temperature sterilization, also known as pasteurization, sterilization conditions of 61 degrees Celsius to 63 degrees Celsius / 30 minutes, or 72 degrees Celsius to 75 degrees Celsius / 15 minutes ~ 20 minutes. Pasteurization technology is to fill the food and sealed in the packaging container, in a certain period of time to maintain the temperature below 100 degrees Celsius, kill bacteria in the packaging container. Pasteurization can kill most pathogens, and for non pathogenic and spoilage bacteria Bacillus killing ability is insufficient, if pasteurization and other storage methods combined, such as refrigeration, deoxidation, packaging, preservation period can reach certain requirements. Pasteurization technology mainly used for citrus, apple juice beverage food sterilization, because the pH value of fruit juice in 4.5 or less, there is no microbial growth, sterilization of the object is yeast, mold and lactobacillus. In addition, pasteurization is also used for sterilization of canned fruit jam, syrup, beer, canned vegetables, pickled pickles. Pasteurized with acid reliable for acidic food for those not sealed, moisture resistant treatment of low acid food, as long as it does not affect the consumption habits, often by adding acid or by microbial fermentation acid method, the range of pH to acidic foods, can be used to preserve food quality and low temperature sterilization the purpose of storage. It takes a long time, the heat sensitive food should not be.

(2) (HTST): high temperature short-time sterilization sterilization condition is 85 degrees Celsius to 90 degrees Celsius and 3 minutes to 5 minutes, or 95 degrees Celsius / 12 minutes, mainly used for sterilization of low-temperature circulation sterile milk and low acidic fruit juice, the heat exchanger in an instant the liquid is heated to nearly 100 C, then cooled to room temperature. This method needs a shorter time, better effect, is conducive to product quality. Mainly to kill yeast, mold, lactic acid bacteria, etc.. These two methods have many advantages, such as stable sterilization effect, simple operation, small equipment investment, long history of application and so on. They are also widely used in the sterilization of various kinds of canned food, beverage, wine, medicine and dairy products.

(3) ultra high temperature instantaneous sterilization (UHT): in 1949 with the emergence of Storck (Stork) device, and then there are many types of ultra-high temperature sterilization device. Ultra high temperature short-time sterilization is the food in the instant heating to high temperature (130 degrees Celsius) to achieve the purpose of sterilization, can be divided into direct heating and indirect heating of the two methods. Direct heating method is used for high pressure steam injection directly to the food, the food at the fastest speed of heating up, a few seconds to reach 140 degrees Celsius to 160 degrees Celsius, for a few seconds, and then in the vacuum chamber to remove moisture, then cooled to room temperature with sterile cooling machine. Indirect heating method is based on food viscosity and particle size, the selection of plate heat exchanger, tube heat exchanger, scraper type heat exchanger.

Plate heat exchanger is suitable for liquid food with pulp content of not more than 1% ~ 3%. The tubular heat exchanger has a wide range of application, and can be used for processing liquid food, such as concentrated fruit and vegetable juice with high pulp content. The heat exchanger can be produced by using plate type heat exchanger to produce coking or blocking, and the viscosity is not enough to use the scraper type heat exchanger. A scraper type heat exchanger is provided with a rotary device with a blade, and the high viscosity food is pushed forward on the heating surface to achieve the purpose of heating sterilization. Ultra high temperature sterilization effect is very good, almost can reach or close to the requirement of complete sterilization, and sterilization time is short, the material nutrients less damage, food quality is almost the same, nutrients preservation rate reached more than 92%, the production efficiency is very high, than the other two thermal sterilization method of excellent performance, ultra high temperature type sterilization device with food aseptic packaging technology developed rapidly at home and abroad, has now developed into a high-tech food sterilization technology. At present, this technology has been widely used for sterilization sterilization of milk, milk, wine, fruit juice and other beverage products such as food, can also be impregnated in the bag after sterilization, the temperature of hot water in.

For food and beverage technology in the process of repeated heating, cooling, separation, sterilization, ultra-high temperature sterilization, heat recovery steps, Ai Ruide can always provide you with the most appropriate heat transfer solutions.


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