Food and Beverage Syrup

Milk Pasteurization

Milk is one of the basic nutritions. Collecting, producing and healthily keeping milk is a hard task. That’s why different solutions have been tried along the history and lastly, pasteurization technology have been developed. In rough expression, pastorization is heating milk rapidly and cooling it again. By means of this process, all the bacterias in the milk are killed. New Roc Plate Heat Exchangers are favourably designed for this process. The most important advantage of using plate heat exchanger in pasteurization is reaching high regeneration values. Milk is in a loop in the heat exchanger. By means of this, milk coming from heating and hot milk going to cooling part and cold milk going to heating collide in regeneration level and heat transfer occurs. With this energy and time saving system, the process is completed faster and cheaper. In multi level New Roc Plate Heat Exchangers, it is possible to design hygienic in-out for equipments like seperator, homogenizer, holder and degasifier. These equipments are delivered ready to assemble. Hygiene is vital for foods. That is why heat exchangers used for food applications are produced as stainless. Foods contact only with stainless surfaces and special gaskets that took FDA(Food and Drug Administration) certificate.

MILK PASTEURIZATION for PHE

Food And Hygienic Applications

• The raw milk coming from balance tank (1) is transferred to pasteurization (3) with the help of centrifuge pump (2). The raw milk comes across standardized and pasteurized milk and the heat transfer is made 4°C to 71°C regeneratively. • The milk coming dairator is made free from bad smells under vacuum for example 63°C • The milk transferred to seperator (8) with the help of the centrifuge pump (2) is separated as % 40 fat cream and skimmed milk. Stabilization of back pressure out of the seperator is achieved by pressure regulator (9) and control valve (10). On the other hand, fat ratio of the cream is adjusted by 11 numbered density regulator and control valve (10). • The cream coming to the cream pasteurization (13) is heated 60°C and then pasteurized to 95°C. A certain amount of the cream cooled regeneratively is transferred to milk line to be mixed with milk and the other part of the cream is transferred to cream tank as over cream. • 40 % cream is mixed with the milk coming from the milk line before entering the homogenizer (6) and fat ratio is dropped to 12 % and homegenized partially. • After homogenization process, there will be such a balance between control valve and standardized milk flow valve (14) that the milk is standardized automatically to desired fat ratio like 3 %. • The standardized milk is pasteurized in 78°C for 20 seconds in pasteurization number 3. Pasteurization time is achieved by storage tank number 4. • The cold milk just entered the system regeneratively and the milk which is cooled 10°C are cooled to 4°C with cold water in the cooling section of pasteurization and sent pasteurized milk tank.

FOOD AND HYGIENIC APPLICATIONS for PHE

Juice Pasteurization / Syrup Preparation Unit

It is a system developed for the pasteurization of products such as juice, nectar and low acidic (Ph<4.6), isotonic and pulpy drinks. Pasteurizers have different alternatives such as tubular or with plate heat exchanger, aseptic or hot filling depending on the requirements of the product and package. For the removal of the oxygen found within the product as dissolved, deaerator can be optionally added. In addition, homogenizer which may be used in pulpy products will be another alternative increasing the quality of the product. The system can be design as Full Automatic, Semi Automatic or Manuel.

Yoghurt  Pasteurization

Just like in milk, yoghurt produced through processes of milk also provides an ideal environment for bacterial growth and multiplication. So, processes similar to the ones milk goes under must also be applied to yoghurt. New Roc plate exchangers guarantee to provide the most convenient solution for you with “Wide Gap” plates that are suitable for yogurt processes, have wide gaps and deliver maximum performance where viscous fluids are present.

CIP Applications

Hygiene is of utmost importance in the processing of foodstuffs that are prone to bacterial growth such as milk and yoghurt. In these applications, the whole processing line where the foodstuff is processed must be cleaned periodically to prevent bacterial growth. The liquid used in cleaning is called CIP. This liquid should be circulated in the system at certain flow rates and temperatures. New Roc Plate Heat Exchangers are used to keep the CIP liquid at required temperatures.

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