The development of pasteurization sterilize machine:
As early as 1935, Zand Hansen began manufacturing tunnel-type pasteurizers.
As a result of Zander Hansen's continuous development of new sterilization technologies for decades. Not only meet the needs of the external market but also pay attention to the development of their own models, which has promoted the development of Zander Hansen sterilizers. Today's pasteurizers are like a leap. The following are the development steps
1989: The first real-time pasteurization unit controlled by a personal computer.
1994: centralized heat exchanger supply system-single heat exchanger concept.
1997: Bottom-slot pasteurizer-a new generation of Zander Hansen's tunnel pasteurizer.
In the second half of 1996, the first bottom-tank sterilizer was assembled (it was officially put into operation in June 1997). It pioneered a new structure of the pasteurizer, reduced the area of water to the lowest point, equipped with a buffer system that optimizes the configuration of cold and heat energy, and does not use any valves.
The principle of the bottom-tank sterilizer embodies the concept of a single heat exchanger and makes full use of the centralized heat exchanger supply system. This design is based on a common modular structure, using standard manufacturing methods, and can also be adjusted for individual areas. This standard and flexible feature is not only beneficial to Zander Hansen, but also to users. , Shortening the manufacturing, delivery and installation time.
The bottom trough pasteurizer is the main model of the centralized heat exchange supply system, and can fully show the excellent performance of the pasteurization unit control all the theoretical indicators have been reached here. Only when there is no other possibility, the clean water in the overflow system is used, so that compared with the traditional pasteurizer, the water consumption can be reduced by 35% to 40%. The bottom trough pasteurizer uses an automatic filter belt to replace the traditional manual double screen, which not only strengthens the strength of the machine but also simplifies the structure of the machine.
It is a sterilization method for milk, which can kill pathogenic bacteria harmful to health and make the milk quality change as little as possible. That is, according to the principle of the difference between the heat lethal curve of tubercle bacteria with high-temperature resistance and the cream separation thermal destruction curve that is most susceptible to heat in milk, it is a kind of heat treatment at low temperature for a long time or short time at high-temperature method. Among them, the method of heating at 60 ° C or less for 30 minutes has been widely adopted in the world as a standard for low-temperature sterilization. The use of high-temperature treatment, although somewhat affecting the milk quality, can enhance the sterilization effect. This method is called high-temperature sterilization (sterilization), that is, heating at 95 ℃ for 20 minutes. In addition to milk, pasteurization can also be applied to fermented products.
Usually, the milk in bags on the market is produced by pasteurization. The factory collects fresh milk, which is first processed at low temperature, and then pasteurized to sterilize it. Milk in bags produced in this way can usually be kept for a longer period of time. Of course, the specific treatment process and process are much more complicated, but the general principle is like this.
It should be pointed out that it is not safe to drink fresh milk (referred to the milk just squeezed out), because it may contain bacteria that are harmful to our body. Another point is that pasteurization is not a panacea. Pasteurized milk should still be stored at a lower temperature (generally <4 ° C), otherwise there is still the possibility of deterioration. Therefore, many methods of selling bagged milk on the market are very irregular.
Pasteurized milk is the most consumed milk variety in the world. The consumption of pasteurized milk in the United Kingdom, Australia, the United States, Canada, and other countries accounts for more than 80% of liquid milk. The varieties are fully skimmed, semi-skimmed or full fat. In the US market, almost all of it is pasteurized milk, and it comes in large packages (1 liter, 2 liters, 1 gallon). People can buy enough milk for a week at the supermarket. Sterilized pure milk is rarely sold in the market, and some small towns simply cannot buy it.
Pasteurized pure milk preserves the nutrition and natural flavor of milk, and is the best among all milk varieties. In fact, as long as the pasteurized milk is stored at a temperature of about 4 ℃, the reproduction of bacteria is very slow, and the nutrition and flavor of the milk can remain unchanged for a few days.
Pasteurization Sterilize Machine
Sterilize machine on the market is mainly used for commercial purposes. At the same time, pasteurization is also an international general sterilization standard. It is used in many large enterprises. The pure milk of other flavors on the market are pasteurized. With the development of green and healthy foods at any time, the pasteurizer is used in many small dairy farms. The small dairy farms use 100 liters or 200 liters, mainly to produce fresh pure milk and distribute it to the market. The pasteurizer is equipped with a cold water circulation system. There are two common refrigeration methods. One is the compressor refrigeration. This refrigeration method has fast speed and good effect. The other refrigeration method is cold water circulation refrigeration, which is mainly used. The cooling method of logistics will be much lower in terms of cost.
The pasteurizer is a curve that sets the PU value of the temperature controller to the actual control temperature of the water tank in each temperature zone, and accurately controls the temperature change of each temperature zone by detecting the temperature. The main drive motor drives the upper and lower two-layer bottle chain network to preheat the material through the three temperature zones step by step, and the sterilization of the two temperature zones and the stepwise cooling and cooling process of the three temperature zones.
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