UHT Sterilizer

Contents:
What is UHT sterilizer?
Types of UHT sterilizer
Structure of UHT sterilizer
Working principle of UHT sterilizer
Features of UHT sterilizer
Technical parameters of UHT sterilizer
How to use UHT sterilizer?
Application of UHT sterilizer
How to order UHT sterilizer?

UHT sterilizer is a sterilization process for fresh milk, cereal beverages, and beverages. UHT, Ultra High Temperature treated Ultra-high temperature instantaneous treatment Ultra-high temperature instantaneous sterilization temperature is 135-140 ℃, keep warm for 4 seconds to meet commercial sterility requirements, no need to store at room temperature, and the shelf life can reach 1-6 months. Almost all ambient liquid milk on the market today is UHT. Milk is very popular because of its rich nutrients. But because of this, milk is perishable and difficult to store. In China, due to geographical issues, various companies use UHT sterilization technology to sterilize milk for long-distance transportation.

The UHT plate sterilizer consists of a plate heat exchanger, a centrifugal sanitary pump, a material balance tank, a hot water device (including a hot water tank, a hot water pump, a water heater, a manual steam regulating valve, etc.), an electrical control box, and a pneumatic three-way return valve ( Hereinafter referred to as the return valve) is composed of connecting pipes, supporting frames, etc., forming an overall structural form. The plate heat exchanger is composed of multi-stage process combinations such as preheating, homogenization (this complete set of equipment does not include homogeneity), sterilization, heat preservation, and cooling according to process requirements.

The UHT tube sterilizer is generally composed of multiple stainless steel tubes (inner tubes) mounted inside an outer tube, heating or cooling the medium flowing in the space between the inner tubes. The ends of each inner and outer tube unit are connected by 180° elbows to achieve the required heat transfer area. The tube type is mainly suitable for sterilizing materials with good fluidity and low viscosity such as fruit juice, milk, and beverages; the casing type sterilizer It adopts a four-layer casing structure, which is specially used for sterilizing various materials with poor fluidity and high viscosity such as jam, fruit pulp, and maltodextrin.

The UHT sterilizer is mainly composed of a tubular heat exchanger host, a balance barrel, a hot water barrel, a hot water pump, a material pump, a cleaning pump, a diaphragm pump, valves, and an electrical control system.

The UHT sterilizer includes a control cabinet, a material tank connected to the control cabinet, a heat exchanger and a cooler. The material outlet of the material tank is connected to the material pipe inlet of the heat exchanger, and the material pipe outlet of the heat exchanger is connected to the cooler. The inlet of the material pipe is connected, the outlet of the material pipe of the cooler is connected with the inlet of the material tank; the inner pipe of the heat exchanger is a corrugated pipe. The tube-and-tube UHT sterilizer described in the utility model passes the inner The tube is changed to a corrugated tube, so that there is no contact point in the tube, the product will not adhere to the tube, and it is not easy to coke; at the same time, there is a high turbulence in the corrugated tube, which has a self-cleaning effect during the flow of the product, which is relatively straight tube heat exchange The pollution and fouling of the device are much lower, and it has a longer running time and better cleaning effect.

The product is pumped from the balance tank, preheated to a homogeneous temperature of 65°C, and then preheated to 90~120°C to stabilize the milk protein, then sterilized at 140°C, kept for 4 seconds, and finally cooled to a filling temperature of 25°C ℃.

The principle of UHT sterilizer is mainly divided into two types: direct heating and indirect heating, in which steam is blown into material type and material is blown into steam type (users without a boiler can also choose electric heating ultra-high temperature instant sterilizer), indirect heating is divided into It is tube sterilizer and plate sterilizer. Tubular ultra-high temperature sterilizer, usually called instantaneous ultra-high temperature sterilizer, because it is widely used in liquid food such as dairy products, beverages, wine, ice cream, juice and soy sauce, and has the advantages favored by other equipment food industry manufacturers sex.

Generally, the materials are pumped into the cold and heat exchange device in the sterilizer through the centrifugal pump to preheat the high-pressure and high-temperature barrel. The material is cooled from a high temperature barrel, typically below 65°C. The feeding and discharging adopt three-way cocks, the flow rate can be adjusted according to the needs, and the use is reliable.

The working principle of the UHT tubular sterilizer is that the material is heated to 138~150°C through the casing heat exchanger in the state of continuous flow, and kept at this temperature for a certain period of time (2-4S) to achieve commercial sterility.

The UHT plate sterilizer is the heart of the complete set of equipment. It consists of many plates with sealing gaskets, intermediate plates, movable compression plates, and heat preservation coils. The plates are arranged in strict accordance with the sequence designed in the process combination diagram, stacked and clamped. Between every two plates, a liquid channel is formed.
There are two different liquids flowing into the plate heat exchanger:
1. Materials to be processed (referred to as materials): such as milk.
2. Medium: hot water, superheated water (under a certain pressure, the water temperature is greater than 100 ℃ without boiling water), cooling water, ice water, etc.

The above two different liquids enter the two adjacent flow channels of the plate heat exchanger respectively, and each goes its own way, and does not allow permeation and mixing, but can continuously exchange heat.

1. The UHT sterilizer has a small footprint, less auxiliary equipment, and a small investment.

2. When cleaning the system, the UHT must be equipped with a CIP section. It is more troublesome to disassemble and clean the plate heat exchanger.

3. Since UHT plate sterilizer are used for preheating, sterilization and final material cooling, the heat supply can be adjusted by adding or subtracting plates, and the temperature required by different processes can be achieved. Therefore, it has a large adaptable range and flexible operation.

4. This process is for fruit juice, that is to preheat the material first, then enter the homogenizer to break the fat balls, and finally let the material enter the plate heat exchanger for sterilization. For other materials, it may be necessary to place the homogenizer after the sterilization.

1. Remove the outer packaging of the UHT sterilizer.

2. Place the UHT sterilizer correctly. The sterilizer must be placed on a solid level surface for the sterilization to work properly.

3. Add 3.5L of water to the UHT sterilizer. Be sure to add an appropriate amount of water after each use to avoid burning out the electric heating tube due to lack of water.

4. Put the prepared sterilized items into the UHT sterilizer, and there should be gaps between the bags to ensure air penetration. Put the manhole cover back on and tighten the screws.

5. Check the power supply type to make sure that the specifications to be used are consistent. Then insert one end into the plug of the UHT sterilizer, and the other end into the power outlet.

6. Pay attention to the pressure indication or temperature indication of the pressure gauge of the UHT sterilizer. When the steam pressure rises to 0.165Mpa left and right sides, the safety valve works automatically. When the pressure drops to 0.142Mpa left and right sides, the safety valve automatically closes to maintain constant pressure.

7. After sterilization, first unplug the UHT sterilizer to stop heating. Open the release of steam again, you must wait until the pointer of the pressure gauge returns to zero before opening the cover to discharge the remaining steam.

UHT sterilizer is widely used in ultra-high temperature instantaneous sterilization of beverages, dairy products, fruit juices, wine and other products.

Milk-containing beverages refer to fermented or non-fermented beverages made from fresh milk or dairy products. During the processing, some thickeners, sugars, stabilizers, Added substances such as sour agents. Under the conditions of 135-150 °C and 2-8 s, the sterilization process of milk beverages is called ultra-high temperature instant sterilization. Ultra-high temperature sterilized milk may still contain viable spores and even microorganisms, but they have not caused the microorganisms in the product to multiply and spoil due to the transformation of microorganisms, that is, "commercially sterile".

Fruit and vegetable juice beverages are various fruit and vegetable juices and their beverages produced from various fruits and vegetables or their concentrated juice (pulp) through the main processes of pretreatment, juicing, blending, sterilization, aseptic filling or hot filling. product. The correctness of the sterilization process of fruit and vegetable juice drinks not only affects the preservation of the product, but also affects the quality of the product. The purpose of sterilization of fruit and vegetable juice beverages is mainly to eliminate microorganisms, prevent the deterioration of fruit and vegetable juice beverages and inactivate the activity of enzymes. The application of ultra-high temperature instantaneous sterilization equipment in fruit and vegetable juice beverages, that is, after degassing and homogenizing, the fruit and vegetable juices are quickly pumped into a high-temperature instantaneous sterilizer, and quickly heated to a temperature of 93±20°C for 15 to 30 seconds. The purpose of sterilization can be achieved, and under special circumstances, heat sterilization at a temperature above 120°C for 3 to 5 seconds is used.

The filtered beer also contains a small amount of live yeast cells or miscellaneous bacteria. In order to ensure its biological stability, it is necessary to kill the live yeast cells or miscellaneous bacteria, that is, pasteurization. However, in the actual production of the pasteurization process, the time is often longer, the investment cost is higher, and the production operation cost is increased. Now the more commonly used filling method in foreign countries is pasteurization after the pre-sake, that is, ultra-high temperature instantaneous sterilization. use super

The high-temperature instant sterilization technology can keep the freshness of beer to the greatest extent, with less damage to the flavor substances of beer, the taste of the wine is harmonious, and the sterilization effect is more excellent.

The pH value of tea beverages is generally 5-7, which is a low-acid beverage. The microorganisms that cause the deterioration of tea beverages are mainly bacteria. In order to ensure the safety and storage of beverages, tea beverages must be sterilized. Due to the complexity of the components of the tea soup and the instability of the system, especially the green tea tea soup has the lowest redox potential and the most unstable system, the sensory quality of the tea soup changes greatly after thermal processing, especially sterilization. However, the use of UHT sterilization can avoid the deepening of color and flavor deterioration of tea beverages after sterilization, the addition of B-CD and VC can enhance the sterilization effect, and the addition of preservatives can also enhance the sterilization effect or reduce the sterilization time. Filling with nitrogen or carbon dioxide and excluding oxygen during filling after sterilization can stabilize the catechins in the tea soup.

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