HFM supplies sanitary plate type pasteurizer and pasteurization system for food and beverage industris, mainly for milk, juice and beer. The plate pasteurizer is made of high quality frame and plate in stainless steel 304 or 316, and food grade rubber gasket.
Fresh Milk Pasteurization
Milk is rich in nutrients, easy to digest and absorb, inexpensive, and convenient to eat. It is the most "close to perfect food". It is called "white blood" and is the most ideal natural food. Fresh milk contains a lot of bacteria and must be disinfected before drinking. In order to maximize the nutritional value, taste and flavor of fresh milk, the pasteurization temperature should not be too high during the production process, nor can it completely kill all bacteria. One of the most advanced methods of milk disinfection in the world is pasteurization.
Most of the current fresh milk processing techniques are carried out by pasteurization. The process flow is as follows, mainly including fresh milk collection - low temperature storage - pasteurization - filling - transportation. The purpose of cryopreservation is to prevent milk from deteriorating before processing. Low-temperature storage is generally done by using ice water from a plate heat exchanger to lower the temperature of the milk. Usually the temperature of the milk is lowered to 1oC-4oC and then passed to a storage tank for refrigeration.
The pasteurization method generally adopts a three-stage plate heat exchanger, which comprises a pasteurization section, a heat recovery section and a cooling section, wherein a homogenization operation is performed after the milk is preheated, in order to prevent fat from floating and fat particles and improve the taste. The temperature of the pasteurization section should not be too high, otherwise the fresh milk will lose some of its nutritional value and taste worse. Therefore, the pasteurization section is usually sterilized by hot water, the temperature of the milk is raised to 75oC to 80oC, and then the insulation is maintained for about 15 seconds. The hot water is usually prepared by passing through a brazed plate heat exchanger and heating by steam. Finally, cool down the milk to about 4 degrees with chilling water for filling and refrigerating.
The pasteurization process is the most important throughout the production of fresh milk. Therefore, the quality of the three-stage plate heat exchanger directly affects the production of fresh milk. The same importance of plate heat exchanger application lies in beer and juice production processing.