Pasteurization Machine

Contents:
What is pasteurization machine?
    Pasteurization
 Types of pasteurization
Origin of pasteurization
History of pasteurization machine
Structure of pasteurization machine
Types of pasteurization machine
Working principle of pasteurization machine
Function of pasteurization machine
Technical parameters of pasteurization machine
How to use pasteurization machine?
Application of pasteurization machine
How to order pasteurization machine?

Pasteurization machine is a machine specially used for pasteurization. Pasteurization machine is an important sterilization device in the food industry in recent years. It is widely used. There are two kinds of heating and cooling principles: compressor and water circulation. In contrast, water circulation is better than compression. The efficiency of water circulation machine is high. The types of water circulation pasteurization machines on the market include mini, simple, luxury, cabinet, yogurt and fresh milk all-in-one machines, etc. With the continually development of the pasteurization process, the pasteurization machine types are also adding.

Pasteurization was first used to sterilize milk, and its purpose is to kill all harmful microorganisms (including all pathogenic bacteria) that may exist in milk. Since antibiotics had not been invented at that time, countless people died of tuberculosis. However, since the pasteurization method was widely used, it has been rare for people to contract the disease due to drinking milk. Therefore, pasteurization of milk is a necessary process before drinking milk. Some people think that the taste of fresh milk is better, and it is suggested that for the health of themselves and their families, fresh milk must be consumed after pasteurization.

There is a wide range of pasteurization procedures in use today "Low Temperature Long Time" (LTLT) processing is a process that is only used today by small dairies for some cheese products. The 'high temperature short time' (HTST) process is a process, usually carried out in plate heat exchangers, which is widely used today in the production of drinking milk. The products acquired in this way are not sterile, it still contains microorganisms, and require refrigeration during storage and handling. "

Heat the milk to 62-65°C for 30 minutes. After disinfection, only some heat-resistant bacteria, thermophilic bacteria and spores are left, but these Lactic acid bacteria account for the majority of bacteria.

Heat the milk to 75-90°C and keep it warm for 15-16 seconds, the sterilization time is shorter and the work efficiency is higher. However, the basic principle of sterilization is that it is enough to kill the pathogenic bacteria.

Pasteurization originated from Pasteur's efforts to solve the sourness of beer after brewing. Pasteur was invited to study this problem. After a long period of study, he found that were Lactobacillus which made beer sour. That is to say, Lactobacillus were the culprit. Pasteur discovered nutritious beer is simply a paradise for the growth of Lactobacillus. Pasteur experimented with different temperatures to kill the Lactobacillus without destroying the beer itself. Finally, the result of research shows: heating beer at a temperature of 50-60 degrees Celsius for 30 minutes can kill the Lactobacillus and spores in the beer not boiling. This approach saved the French wine industry. This sterilization method is also called "pasteurization".

As early as 1935, Zand Hansen began to manufacture tunnel pasteurization machines.

As a result of ZanderHansen's continuous development of new sterilization technologies over the decades. It not only meets the needs of the external market, but also pays attention to the development of its own models, which promotes the development of Zand Hansen sterilizers. Today's pasteurization machines are like a leap forward. The following are the development steps:

1989: The first real-time pasteurization unit control run by a personal computer.

1994: Centralized heat exchanger supply system - single heat exchanger concept.

1997: Bottom trough pasteurization machine --- a new generation of Zand Hansen tunnel pasteurization machine.

Bottom trough pasteurization machine creates a new structure of the pasteurization machine, reduces the water volume in the area to the lowest point, and is equipped with a buffer system that optimizes the configuration of cold and heat energy, and does not use any valves.

This design is based on a general-purpose modular structure, adopts 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, shorten the time of manufacture, delivery and installation.

The clean water from the overflow system is used only when there is no other possibility, thus reducing the water consumption by 35% to 40% compared with traditional pasteurization machines. The bottom tank type pasteurization machine 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.

1. Control cabinet

2. Heat exchangers (brazed heat exchangers for heat exchange between steam and water; and plate heat exchanger for heat exchange between product and medium).

3. Balance cylinder

4. Hot water device (the figure indicates a brazed heat exchanger).

5. Temperature holding tube (that is, the holding tube. The shell of the holding tube in the picture is a square box type. The 15-second holding tube on our site does not have an external square box, and the shell of the extended holding tube is round).

In the process of continuous development of the pasteurizer, some technologies are also constantly improving. Compressor and water circulation are the two main heating and cooling principles. Water circulation pasteurization machines and compressor pasteurization machines are available in the market in cabinet, miniature, yogurt, simple, luxury and fresh milk all-in-one machines, etc. With the continually development of the pasteurization process, the pasteurization machine types are also adding.

The principle of sterilization is within a certain temperature range, the lower the temperature, the slower the bacteria multiply; the higher the temperature, the faster the bacteria multiply. Actually, pasteurization is using the fact that pathogens are not very heat-resistant, and dealing them with suitable temperature and socking time to kill them all.

The use of pasteurization, packaged products, vegetables or filled food through automatic temperature adjustment, the temperature of hot water in the sterilization tank is controlled between 80-90 ℃, that is, to take the sterilization effect, but also to ensure that proteins and other nutrients do not fluctuate in a wide range of temperature differences, to maintain the original quality of food, to reach the food without adding preservative additives, and extend the shelf life, thereby protecting people's lives and health, but also the food after sterilization through the cooling water for cooling, and strong winds will blow the surface of the package dry after packaging into storage, can extend the food storage period.

Heating and temperature control is the symbolic function of pasteurization. Whether the temperature control is accurate or not directly reflects the quality of the machine.

Stir and evenly is also an essential function, because the machine will stick to the bottom of the pan during the heating process, which can be solved by adding and stirring evenly. In addition, if the milk slurry is stored for a long time, it may cause precipitation, and it needs to be stirred to homogenize.

Rapid cooling is a derivative function of the machine, but if there is refrigeration, the machine can quickly reach a certain temperature through precise temperature control, and with the refrigeration function, it can save time and prevent the milk slurry from being It will go bad and taste bad at high temperature, and it is easy to store.

Insulation storage function provides users with great convenience.

1. Turn on the power. The equipment is a three-phase four-wire system, and one of the two-color lines is the neutral line (please contact a professional to avoid damage to the equipment).

2. Turn on the power switch and set the temperature of the mesh belt milk pasteurization machine; the process of setting the temperature is as follows: press the setting, right-click to adjust the digit to be adjusted, press the up and down keys to set the specific value, and then press the setting again to confirm.

3. Turn on the sterilization switch of the milk pasteurization machine, the equipment will start to heat up, and it will stop automatically when the temperature rises to the set value; during the working process, the temperature will automatically drop and rise to work.

4. After the temperature rises to the set value, open the mesh belt, and the mesh belt will start to sterilize.

5. The running speed of the mesh belt of the milk pasteurization machine is adjusted by the frequency converter in the electrical box, and the knob is rotated clockwise to increase the speed, and vice versa.

Pasteurization is a sterilization method for milk, which can not only make the milk quality change as little as possible but also kill pathogenic bacteria harmful to health. Pasteurization is also a method of heating at low temperature for a long time or at high temperature for a short time based on the principle of the difference between the thermal lethality curve for tubercle bacilli, which are extremely resistant to high temperatures, and the thermal destruction curve for cream separability, which is the most susceptible to heat in the milk mass. Among them, the method of heating for 30 minutes below 60°C, as the standard for low-temperature sterilization, has been widely adopted worldwide since long ago. The use of high temperature treatment, although the milk quality is more or less affected, but can enhance the sterilization effect, this method is called high temperature sterilization (sterilization), that is, heating at 95 ℃ or more for 20 minutes. In addition to milk, pasteurization can also be applied to fermented products.

Usually, milk in bags sold in the market is produced by the pasteurization method. The factory picks up fresh milk, processes it at low temperature, and then sterilizes it by pasteurization. The bagged milk produced by this method can usually be kept for a longer period of time. Of course, the specific treatment process and process is much more complicated, but the general principle is this.

The pasteurizer is also suitable for vacuum flexible packaging of various types of low-temperature meat products, canned fruits, pickled vegetables, pickles, salted vegetables, pickled vegetables, miso, kimchi, pickled mustard, wild vegetables, jam, bean products, dairy products, etc. Sterilization of food, soft tube packaging, pickles packaged in glass bottles, pickled vegetables, jams, and canned packaging. It is also suitable for blanching or pre-boiling of fruits, wild vegetables and other special fruits and vegetables.

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