We need full understanding of milk pasteurization machine
Fresh milk pasteurization machine has ice refrigeration type, compressor refrigeration type, single tank type and economic type. The economic type is to heat and sterilize the tap water circulation, which is more wasteful of water, but the price is more affordable.
Compressor refrigeration pasteurization machine has two water tanks, respectively hot water tank and cold water tank, the side has a hydraulic meter to indicate the water level, and the interface connecting the refrigeration compressor, the interface has a refrigeration pipe. The upper part of the box body has an electric control box for control.
Milk cans can be made to order, most of them are model 100 or 150, with stirring motors and thermometers on them, and a ruler inside for stirring fresh milk, so that the milk does not paste the bottom. There is also a tap port at the bottom of the tank for sterilizing fresh milk. The milk tank is divided into three layers, the inside is the milk holding layer, the middle sterilization layer, the outside insulation layer.
Sterilization methods are generally divided into two kinds, one is high temperature sterilization 121℃, one is low temperature sterilization (also known as pasteurization), at 85℃. If milk is heated to more than 100℃, it produces lactose gum, which loses a large part of its nutrients. So milk sterilization will generally use low temperature pasteurization method to remove harmful bacteria and spores in milk, only low temperature 85℃ heating for half an hour can be completed. High temperature sterilization is more suitable for meat products, not dairy products.
There are 6 valves on the circulating water road: 2 sterilizing, 2 cooling, and 2 releasing water. The operation is very simple, and the whole machine has no vulnerable components. Such sterilization process of the natural quality of milk, milk made original taste good, higher nutritional value.
The principle of sterilization is that in a certain temperature range, the lower the temperature, the slower the bacterial reproduction; The higher the temperature, the faster the reproduction. But too high, and bacteria die. Different bacteria have different suitable growth temperatures and heat and cold resistance. Pasteurization machine is the use of pathogens are not very heat resistant characteristics, with appropriate temperature and heat preservation time processing, all of them eliminated. After pasteurization, a small number of harmless or beneficial, more heat resistant bacteria or bacterial spores are still retained.
Pasteurization is usually used to produce packaged milk sold in the market. Fresh milk is taken from factories, treated at low temperatures and then pasteurized. Packaged milk produced in this way usually lasts a long time. Of course, other liquid drinks can also be sterilized, the specific processing process and technology is not complex, the overall principle is the same