The device and principle of operation of the plate pasteurization-cooling unit. A typical milk pasteurization chiller includes How a pasteurizer cooler works

Pasteurizing - cooling installations of lamellar type. The plate-type pasteurization-cooling plant includes an equalizing tank with a valve-float device for regulating the level of milk in the tank, a centrifugal pump for milk, a plate apparatus, a separator-milk cleaner, a holding valve, a return valve, a centrifugal pump for hot water, a steam contact heater for heating water and control panel.

The surge tank is a cylindrical stainless steel container with a lid. There are two branch pipes on the side surface, one of which is intended for introducing raw milk into the surge tank, and the other for introducing underpasteurized milk. A valve is installed in the opening for introducing raw milk, connected by means of a lever to a float.

The centrifugal pump is designed to take milk from the surge tank and supply it to the lamellar apparatus.

Plate apparatus(Figure 7) has a main front rack 3 and an auxiliary rear rack 9. The ends of the upper and lower rods are fixed in the front and rear racks. The upper horizontal rod 7 is intended for suspension of heat exchange plates 15. Gasket 13, which on the front side of the plate limits the channel for the corresponding medium flow.

The plate has corner holes 4 and 14, around which small annular rubber gaskets 5 are laid. The sealing gaskets, after assembling and compressing the plates in the apparatus, form two isolated systems of sealed channels. One of these systems is designed for a hot working environment, the other for a cold one. Each of the systems of interplate channels is connected to its collector. The cold working medium enters the collector through fitting 1 located on the rack. Through the collector, the working medium reaches plate 6, which has a blind angle (there is no hole) and spreads in the interplate channels. The working medium, gathering in the lower manifold, which is formed by the lower corner holes 14, leaves the apparatus through the fitting 11. The hot working medium enters the apparatus through the fitting 12 and enters the lower manifold. Further, it spreads in the interplate channels and, moving from the bottom up (countercurrent with respect to the cold working medium), is collected in the upper collector. The hot working medium leaves the apparatus through fitting 2. Sealing gaskets in the apparatus ensure tightness and alternation of interplate channels for hot and cold working media. All plates are tightly compressed by pressure plate 8 and screw 10. In the assembled apparatus, heat exchange plates are grouped into sections, resulting in pre-heating of milk (by recovery), heating to pasteurization temperature, pre-cooling (by recovery) and final cooling.

1, 2, 11, 12 - fittings; 3 - front pillar; 4 -- upper corner hole; 5 -- small ring-rubber gasket; 6 - boundary plate; 7 - rod; 8 -- pressure plate; 9 -- back rack; 10 -- screw; 13 - a large rubber gasket; 14 -- bottom corner hole; 15 -- heat transfer plate

Figure 7 - Scheme of the plate apparatus

In the apparatus, milk moves through the sections sequentially during its processing. First, it passes through the recovery section 1 (Figure 8). From this section, it is output for cleaning. Then the milk enters the pasteurization section II, returns again to the recovery section I and then enters the water cooling section III and the brine cooling section IV.

Each section is made up of bags through which the milk also moves sequentially. In the presented scheme, each section has two packages. The movement of milk through the packages of sections is sequential: the first and second packages are in the recovery section; the first and second packages are in the pasteurization section and further in the water and brine cooling sections. Each package consists of a certain number of plates that form parallel channels. The movement of milk through the channels of the packages is carried out in a parallel flow.

The number of packages and parallel channels depends on the speed of milk movement in the machine. The plates have a corrugated surface. Closed in sections, they form winding channels, moving along which the flows of milk, heating and cooling medium periodically change direction. As a result, in the flow, even at low speeds of its movement, eddies are formed, giving the flow a turbulent character. Flow turbulence improves the efficiency of heat transfer between fluids.

a - in sections and packages: 1 - recuperation section; II -- pasteurization section; III -- water cooling section; IV-- brine cooling section; b-- in interlamellar channels

Figure 8 - Scheme of the movement of milk, hot and cold water, as well as brine in a plate apparatus with one-sided arrangement of sections

In installations of high productivity, devices with two-sided arrangement of sections in relation to the main rack are used (Figure 9). The device has a main stand 12, on which there are fittings for introducing pasteurized milk into the water cooling section 1 after the first recovery section, for the withdrawal of pasteurized milk from the pasteurization section 2 and feeding it into the holder, for the output of hot water 18, to withdraw cold 19 , for hot and cold water supply. The fittings for hot and cold water inlet are located at the bottom of the main rack, from the side of fittings 18 and 19. In the main rack, the ends of the upper and lower horizontal rods are sealed. Heat transfer plates are suspended on the upper horizontal bar, forming recovery sections 7, 9, pasteurization section 11 and sections of water and brine cooling 13 . Dividing plates are installed between the recovery and pasteurization sections 21, on which fittings for input and output of working media are located. The compression of the plates is carried out by a pressure plate 4 and a clamping device 6. The lower horizontal bar is supported by leg 5.

Tape-flow plates with horizontal corrugations of types P-1, P-2, P-3 have heat transfer surfaces of 0.15, respectively; 0.21; 0.42 m 2 , mesh-flow plates with inclined corrugations of types PR-0.5E, and PR-0.5M - heat transfer surface 0.5 m 2.

1 -- fitting for introducing pasteurized milk into the water cooling section; 2 - a fitting for withdrawing pasteurized milk from the pasteurization section to supply it to the holding machine; 3 -- fitting for introducing milk into the recovery section after the centrifugal milk cleaner; four -- pressure plate; 5 - leg; 6 -- clamping device; 7-- recovery section 1; 8 - a fitting for removing milk from the first recovery section and supplying it to a centrifugal milk cleaner; 9 -- the second recovery section; 10 -- a fitting for introducing milk into the second recovery section after the holding tank; 2-- pasteurization section; 12 - main stand; 13 -- sections of water and brine cooling; 14 - fitting for the output of pasteurized chilled milk; 15 -- the union for an output of a brine; 16 - the union for input of crude milk; 17 -- fitting for removing milk from the second recovery section and supplying it to the water cooling section; 18 - fitting for hot water outlet; 19 - the union for an output of cold water; twenty -- the union for input of a brine; 21 -- dividing plate

Figure 9 - Plate apparatus with a two-sided arrangement of the section

Pasteurizing and cooling plants for drinking milk are distinguished by their performance. They produce pasteurization and cooling units with a capacity of 3000, 5000, 10000, 15000 and 25000 l/h.

The most common is the pasteurization-cooling unit with a capacity of 10,000 l/h (Figure 10).

From the milk storage compartment, milk is fed into the surge tank 1, which has a float level control 2. During operation of the unit, a constant level in the surge tank is maintained by the regulator, which contributes to the stable operation of the centrifugal pump and prevents overflow of milk from the tank. Further milk by centrifugal pump 3 is injected into the first section of the recuperation of 1 plate apparatus 5. A rotametric regulator is installed between the centrifugal pump and the vane apparatus 4, which ensures the constant performance of the installation. In the first section of the recovery, the milk is heated to a temperature of 40--45 ° C and enters the separator-milk cleaner 6, where it is cleaned. The plant can have one milk separator with centrifugal sludge discharge or two milk separators without centrifugal discharge operating alternately. After cleaning, the milk, heated to a temperature of 65--70 ° C in the second recovery section 2, passes through the internal channel to the pasteurization section III, where it is heated to a pasteurization temperature of 76--80°C. After the pasteurization section, the milk is kept in the holder 7 and returned to the apparatus, where it is pre-cooled in the recovery sections 1 and 2 and finally to the final temperature in the water cooling sections IV and brine cooling v.

A non-return valve is installed at the outlet of the apparatus. 15. It regulates the direction of the flow of pasteurized cooled milk to filling machines or to the surge tank for re-pasteurization in case of violation of the pasteurization regime.

Hot water for heating milk is supplied to the pasteurization section by a pump 16. From this section, the chilled water, after it gives off heat to the milk, returns to the storage tank. 17. Water is heated to a temperature of 78 -82 ° C by steam in a steam contact heater 21.

Steam is supplied to the steam contact heater by supply control valves. 18 and 19.

At the outlet of pasteurized milk from the pasteurization section, a temperature sensor less than 8 is installed, which is connected to an automatic pasteurization temperature control system through a valve 19 and returning milk for re-pasteurization through a valve 15. temperature sensor 12 designed to control the temperature of chilled pasteurized milk.

The unit is equipped with indicating pressure gauges to control the pressure of milk after the separator-milk cleaner 9, for cold water pressure control 10 , for brine pressure control 13 , to control the pressure of the heating steam 20, 22 and 23.

1 - heater, surge tank; 2 3 4 -- rotametric regulator; 5 - plate apparatus; 6 -- separator-milk-purifier; 7 holder; 8, 12 -- temperature sensors; 9. 10. 13. 14, 20, 22, 23 - showing manometers; And-- the valve for regulation of giving of a brine; 15 -- return valve; 16 17 - tank-accumulator; 18, 19 -- steam control valves; 21 -- steam contact heater

Figure 10 - Schematic diagram of the pasteurization and cooling plant for drinking milk

Pasteurization and cooling plants for fermented milk products are distinguished by their performance. They produce pasteurization and cooling units with a capacity of 5000 and 10000 l/h. The lamellar apparatus of these plants has three sections: recuperation, pasteurization and cooling.

In the plant with a capacity of 5000 l/h, the lamellar apparatus is assembled from belt-flow plates of the P-2 type, in the plant with a capacity of 10,000 l/h - from belt-flow plates of the P-3 type.

Raw milk intended for pasteurization is fed into the surge tank 1 (Figure 11), which has a float level control 2. Centrifugal pump 8 pumps milk into the recovery section /. Milk in the recovery section is heated with hot milk to a temperature of 50--55°C. Further, the milk is cleaned in one of the separators-milk cleaners. 6 and 7 working alternately.

Instead of two separators-milk cleaners, the plant can have one with centrifugal sludge discharge. After cleaning, the milk is pasteurized in the pasteurization section II at a temperature of 90--95°C and homogenized in a homogenizer 15. Pasteurized, homogenized milk is aged in a holding tank 19 at pasteurization temperature for 300--340 s. From milk aging pump 21 is fed into the recovery section, where it is pre-cooled. The milk is finally cooled with cold water to a fermentation temperature of 22--50°C in the cooling section III.

The milk is heated to the pasteurization temperature with hot water, which is fed into the pasteurization section by a centrifugal pump. 10. Water cooled in the pasteurization section is heated by steam in a steam contact heater 13, from which it is fed into the storage tank 12. Excess water formed as a result of steam condensation is discharged through a drain pipe into the sewer.

Steam is supplied to the steam contact heater by a control valve 18. temperature sensor 11, designed to control the pasteurization temperature, connected to the steam control valve 18 and return valve 17. The return valve switches the milk flow to re-pasteurization if the pasteurization temperature has not reached the set value.

To control the pressure of milk and steam, the installation is equipped with indicating manometers 8, 9, 14, 16, 20.

1 -- surge tank; 2 -- float level regulator; 3 -- centrifugal pump for milk; 4, 11 -- temperature sensors; 5 -- lamellar apparatus; 6, 7 - separators-milk cleaners; 8, 9, 14, 16, 20 - showing pressure gauges; 10 -- centrifugal pump for hot water; 12 - tank-accumulator; 13 -- steam contact heater; 15 -- homogenizer; 17 -- return valve; 18 -- steam control valve; 19 - holder; 21 - centrifugal pump for pasteurized milk

Figure 11 - Schematic diagram of the pasteurization and cooling plant for fermented milk products

Pasteurization - cooling plants for drinking cream are produced with a capacity of 100 and 2000 l / h.

The cream enters the surge tank 1 (Figure 12). The cream level in the tank is regulated by a float level regulator 2. The centrifugal pump 8 delivers the cream to the recovery section 1, where it is heated to a temperature of 50-65 0 C. From the recovery section, the cream enters the pasteurization section II, where they are pasteurized at a temperature of 86-90 0 C. After pasteurization, the cream is cooled first in the recovery section, and then in the sections of the water III and brine I V cooling to a temperature of 2-6 0 C.

To heat the cream, hot water with a temperature of 90-95 0 C is used. It is pumped into the pasteurization section by a centrifugal pump 9. Hot water is heated by steam in a steam contact heater 15. Excess hot water formed as a result of condensation of the heating steam is discharged from the storage tank 11 through sewer drain pipe.

At the outlet of the pasteurized cream, a temperature sensor 10 is installed, which is connected to the control valve 12 and the return valve 3. If the pasteurization temperature is insufficient, the amount of steam supplied automatically increases. The control valve 7 is designed to control the supply of brine and, consequently, the final temperature of the pasteurized cream. Indicating pressure gauges 6, 13, 14 are designed to control the pressure of brine and steam

1 - surge tank; 2 - float level regulator; 3 - return valve; 4, 10 - temperature sensors; 5 - lamellar apparatus; 6, 13, 14 - indicating pressure gauges; 7 - brine supply control valve; 8 - centrifugal pump for cream; 9 - centrifugal pump for hot water; 11 - storage tank; 12 - steam supply control valve; 15 - steam contact heater

Figure 12 - Schematic diagram of the pasteurization and cooling plant for drinking cream

Milk and dairy products are pasteurized in special containers, tubular pasteurization units, as well as in plate pasteurization-cooling units.

The first include long-term pasteurization baths and universal baths.

The tubular pasteurization plant (Fig. 5.24) consists of two centrifugal pumps, a tubular apparatus, a check valve, steam traps and a control panel with process control and regulation devices.

Rice. 5.24. Tubular pasteurization plant: 1 - centrifugal pumps

for milk; 2 – steam traps; 3, 4 - branch pipes for condensate drainage;

5, 6, 7, 8 - milk pipelines; 9 - return valve; 10 - control valve

steam supply; 11 - safety valves; 12 - steam pipeline; 13 - pressure gauges

for steam; 14 - branch pipe for the exit of pasteurized milk; 15 - pressure gauge

for milk; 16 - control panel; 17 - upper drum; 18 - lower drum;

19 - frame

The main element of the plant is a two-cylinder heat exchanger, consisting of the upper and lower cylinders connected by pipelines. Tube sheets are welded into the ends of the cylinders, in which 24 pipes with a diameter of 30 mm are expanded. Stainless steel tube sheets have milled short channels that connect the ends of the pipes in series, thus forming a continuous coil with a total length of about 30 m.

Steam is supplied to the annulus of each cylinder. The exhaust steam in the form of condensate is discharged using thermodynamic steam traps.

Heated milk moves in the inner tube space, passing successively the lower and upper cylinders. A control valve for steam supply is installed at the steam inlet, and a return valve is installed at the milk outlet from the machine, with the help of which underpasteurized milk is automatically sent for re-pasteurization. The return valve is connected through a temperature controller with a temperature sensor located also at the milk outlet from the machine. The unit is equipped with manometers to control the pressure of steam and milk.

The processed product is fed from the storage tank with the help of the first centrifugal pump to the lower cylinder of the heat exchanger, where it is heated by steam to a temperature of 50...60 °C and passes into the upper cylinder. Here it is pasteurized at 80...90 °C.

The second pump is designed to supply milk from the first cylinder to the second. It should be noted that in tubular pasteurization plants, the speed of movement of various products is not the same. In the installation for pasteurization of cream, the speed of their movement in the pipes of the heat exchanger is 1.2 m/s. In the process of heat exchange, the cream enters the pasteurizer cylinders with the help of a single centrifugal pump. The speed of milk movement as a result of the use of two pumps is higher and amounts to 2.4 m/s.

The advantages of tubular pasteurization plants in comparison with lamellar ones are a significantly smaller number and dimensions of sealing gaskets, and the disadvantages are large dimensions and high metal consumption; in addition, when cleaning and washing these installations, free space is required on the side of the ends of the cylinders of the heat exchanger.

Tubular installations are effective if the subsequent milk processing process is carried out at a temperature slightly different from the pasteurization temperature.

Pasteurizing and cooling plants used for heat treatment of milk, cream and ice cream mixture. The design of each of these installations has its own characteristics, which are reflected in the description of equipment for the production of various dairy products (Fig. 5.25).

Pasteurization-cooling units operate in the mode of short-term pasteurization at 75…76 °C with holding of heated milk for about 20 s in a tubular in-line hold.

Raw milk flows from the tank into an equalizing tank, where a constant level is maintained by a float regulator. The pump delivers milk through the flow stabilizer to the section of the lamellar apparatus, through which the milk, heated to 60 ... 62 ° C, enters one of the centrifugal cleaners. Purification of milk before pasteurization increases the efficiency of the pasteurizer and is one of the conditions for reliable pasteurization. It protects the plates of the pasteurizing section from premature formation of sticking, which reduces the heat transfer and performance of the apparatus.

Rice. 5.25. Scheme of the OPF-1 installation: 1 - lamellar apparatus;

2 - separator-milk cleaner; 3 - centrifugal pump; 4 - surge tank; 5 - bypass valve; 6 - holder; 7 - hot water pump;

8 - boiler; 9 - injector; 10 - control panel; I - section of the first regeneration;

II - section of the second regeneration; III - pasteurization section; IV - section of the water

cooling; V - brine cooling.

Semi-hermetic cleaners have a defoaming effect. They trap and break down the milk foam so that it does not enter the pasteurization section. Foam contributes to the formation of sticking and makes it difficult to warm all the milk particles to the pasteurization temperature. The cleaner has a pressure disc that plays the role of a centrifugal pump. Under its action, the milk passes through the pasteurization section, in which it is heated to 74 ... 76 ° C with hot water coming from the boiler. The cooling of pasteurized milk takes place in the regenerative, water and brine sections.

In the pasteurization-cooling unit UOM-IK-1, in addition to the sections of the holder and the plate heat exchanger, there is a section of infrared electric heating. It consists of U-shaped quartz glass tubes with anodized aluminum reflectors. There are 16 tubes in the section (10 main tubes, 4 regulating the heating mode and 2 additional tubes), on which a nichrome spiral is wound. The tubes are connected to the network in parallel.

Rice. 5.26. Scheme of the pasteurization-cooling unit UOM-IK-1.

1 - section of infrared electric heating; 2 - holder;

3, 15 - thermometers; 4 - viewing area; 5, 6 - three-way valves; 7 - cooling section with ice water (brine); 8 – water cooling section; 9 - section

regeneration; 10 - manometer; 11 - plate heat exchanger; 12, 13 - valves; 14 - inlet valve; 16 - resistance thermometer; 17 - crane;

18 - surge tank; 19 - pump; 20 - washing tank; 21 - a container for storing milk.

The holder consists of two stainless steel tubes connected in series.

The plate heat exchanger has a regeneration section and two cooling sections.

Milk enters the surge tank and from it is pumped sequentially to the regeneration, infrared heating and holding sections. After the aging process, the pasteurized milk passes through a regeneration section, transferring heat to cold milk, and successively passes through water and brine cooling sections.

Plate pasteurization-cooling units have a number of advantages compared to other types of thermal devices:

· low working capacity, which allows automation devices to more accurately monitor the progress of the technological process (in a lamellar plant, the working capacity is 3 times less than in a tubular unit of the same capacity);

the ability to work efficiently enough with a minimum thermal pressure;

Minimum heat gain and loss of heat and cold (thermal insulation is usually not required);

significant savings (80-90%) of heat in the regeneration sections (the specific steam consumption in plate-type installations is 2-3 times less than in tubular ones, and 4-5 times less than in capacitive heat exchangers);

· small installation area (a lamellar installation occupies about 4 times less surface than a tubular installation of the same capacity);

the ability to change the number of plates in each section, which allows you to adapt the heat exchanger to a specific technological process;

Possibility of in-place circulating washing of equipment.

The highest technological indicators among domestic plants are possessed by modular automated pasteurizing and cooling units with electric heating of the Potok Term 500/1000/3000 type.

A feature of these units is a high heat recovery coefficient (0.9), an electrically heated hot water preparation system and a four-section plate heat exchanger (two regeneration sections, a pasteurization section and a cooling section). In the latter, rubber gaskets are made of a proprietary material and are connected to the plates with special clips, i.e. without the help of glue.

The pasteurizing and cooling plant is used to pasteurize and cool fermented milk products. In other words, this installation is necessary for all enterprises that work with this category of goods. In addition, this unit is equipped with an automatic temperature control and regulation system, which makes its use even more convenient.

Installation Description

To date, there are tubular and plate installations. Next, the device of the second type of such devices will be described. So, a plate pasteurization and cooling unit consists of such basic elements as:

• plate heat exchanger;
• a system designed for the preparation of hot water (it includes a pump, an injector and a convection type tank).

The main purpose of this system is that it heats the products to the fermentation temperature. There is also a pump for the products themselves. Naturally, since there is an automatic system for monitoring and regulating parameters, there is also a control panel for this system. It is important to note that the pasteurization-cooling unit is quite compact and made in a modular style. The only thing is the holder, which is a separate structural element. Regarding installation, it can be mounted in any available location. The result is a convenient system that has everything you need for automatic operation, which at the same time takes up little space.

Purpose of installation

The pasteurization-cooling unit is designed to perform such actions as:

• Heating of the dairy product to a temperature of 55-60 degrees Celsius (separation temperature).
• Heating to a temperature of 75-80 degrees (milk homogenization).
• Heating up to the pasteurization temperature of the dairy product - 90-95 degrees.
• The equipment also holds the product at its pasteurization temperature for 300 seconds.
• The last operation is cooling the product to the fermentation temperature, that is, up to 20-50 degrees.

Purpose of elements

The plate pasteurization and cooling unit for milk is also capable of handling liquid products such as beer, juice, wine, beverages, alkalis and others. A plate heat exchanger is responsible for heating and cooling these products. All operations are carried out with a closed stream. It should also be noted that due to the high thermal efficiency of such heat exchangers, they have a compact size. As for the efficiency, for all installations made on the basis of this model, it is more than 90%. All parts of the pasteurization-cooling plant that come into contact with food during operation are made of steel approved for use in the food industry.

The coolant in such systems is either water or brine. The heat carrier can also be water or steam. The device has which consists of plates, a bed and a pressure plate. All these parts are tied together with fixing pins.

Technical characteristics of the installation

The pasteurization and cooling plant for milk has a certain number of technical parameters, which vary depending on the model. Next, the parameters of the PBK-1 product will be described.

The first and most important parameter is, of course, performance. For this equipment, it is in the range from 1000 to 10,000 l / h. The next parameter is the temperature of both the coolant and the coolant in the system. The difference between the outgoing products and these carriers is from 2 to 4 degrees Celsius at a factor of 1/3. All models also differ in their dimensions, but not too much, and the parameter itself is not very important. The material used to make the plate is steel grade 12X18H10T. The thickness of the plates is 0.6 mm. The maximum temperature for PBK-1 is 150 degrees.

The principle of operation of the pasteurization-cooling plant

In an automatic plate-type system, the workflow is as follows.

At the factory, there is a milk collector, which is connected to the surge tank of the device. From the collector to this module, the products come either by means of a pump or by gravity. Here it is important to ensure that the milk level does not fall below 300 ml, otherwise air will begin to leak into the milk pump. The pump then pumps the product to the first section of the heat exchanger. Here, the dairy product is heated, as there is a heat exchange with hot milk following from the pasteurization section, through the holder. Here the temperature of the object rises to about 47-50 degrees Celsius, after which the milk is pumped through the purifier into the second section. Here the product is reheated. The heat exchange takes place with the same pasteurized milk that has undergone preliminary type heat exchange in section number 1. After this procedure is completed, the milk enters the pasteurization section, which is considered the third. Here, the heat carrier is already ordinary water. The heat exchange lasts until the dairy product is heated to 76 degrees Celsius.

Further, as described above, pasteurized milk returns through sections 1 and 2, where it gives off heat, thereby cooling to 20-25 degrees. After that, the products are pumped into the cooler, where the temperature drops to 5-8 degrees. The fully chilled milk is then fed into the storage tanks. This completes the work of the pasteurization and cooling plant for milk.

Tube type installation

The description above concerned a plate-type device, but there is also a second one - a tubular one. Such devices consist of a tubular apparatus, two centrifugal pumps, a non-return valve, condensate removal units, as well as a control panel designed to control automatic control and monitoring devices.

Description of the unit elements

The tubular pasteurizing and cooling plant includes in its composition It consists of two cylinders, upper and lower, which are interconnected by means of a pipe system. Tube sheets are welded into the ends of these cylinders, each of which contains 24 pipes with a diameter of 30 mm. The gratings are made of stainless steel and have short channels. These channels connect all 24 pipes. The result is a continuous coil with a total length of about 30 m. The cylinders, in turn, are closed with covers, which are equipped with rubber seals. This is done not only to create a completely sealed structure, but also to separate the short channels from each other.

In the operation of the device, there is steam, which, upon admission, enters the space between the cylinders. After it has worked, it is removed from the device in the form of condensate using thermodynamic type steam traps.

The essence of the unit

The milk to be heated moves in turn through the upper and then the lower cylinder. It moves along the intratubal space. The unit also has a valve that regulates the steam supply. It is located immediately at the entrance of this substance. At the outlet of the device there is another valve, but of a return type. It works in automatic mode, and its main purpose is the return of under-pasteurized milk for a second operation. To perform this function, the mechanism is connected to a temperature sensor through a device such as a temperature controller, which is also located at the milk outlet. Since the device has steam and milk pressure, the unit also has several pressure gauges.

It is worth noting that the processing starts from the lower cylinder, where there is steam, which heats the milk to a temperature of 50-60 degrees. The milk enters the lower part under the influence of the first centrifugal pump. For pumping to the upper one, a second pump is used. In the upper part, pasteurization of the substance is carried out to a temperature of 80-90 degrees Celsius.

The main advantages of the installation

This equipment has become widespread, as it stands out for a number of significant advantages that are important for this industry. Firstly, the device fully complies with thermal conditions both during pasteurization and cooling. At the same time, the specified performance is maintained. Secondly, the design of the modular type minimizes the size of the device, which makes it compact and, therefore, convenient for placement and use.

Purpose

Pasteurization and cooling of milk, juices, juice drinks, wines, wine materials, beer, kvass, and other liquid food products.

Versions:

• Automated pasteurizers for the production of drinking milk.
• Automated multifunctional pasteurizers for the production of milk for drinking purposes and the simultaneous preparation of milk for fermentation and heating processes.
• Semi-automatic pasteurizers with manual control.

Additional option: version of the pasteurizer with the function of sanitizing the lines for supplying and dispensing the product.

Characteristics

* Productivity of pasteurization-cooling units can be set by the Customer arbitrarily in the range up to 25,000 l/h
** The holding time at the pasteurization temperature can be set by the Customer arbitrary.

Implementation in one installation of various temperature regimes for product processing and the ability to connect external equipment (separator, homogenizer) ensures the versatility of the pasteurizer.

Principle of operation:

1. The initial product enters the receiving tank, in which, thanks to a special device, it is filled to a certain level. From the receiving tank, the product is pumped to the regeneration section(s) of the multi-section plate apparatus for preheating and then sent to the pasteurization section, where it is heated to a predetermined temperature. Further, the heated product enters the holder, from which it is directed sequentially to the regeneration and cooling sections. At the request of the customer, the recovery sections can have outlets to the separator and homogenizer.
2. The heating of the product to the required temperature in the pasteurization section is carried out by hot water, which circulates in a closed steam heating circuit.
3. Cooling of milk to the required temperature is carried out in two stages according to the counterflow principle: first - in the regeneration section (s) with the initial cold product and then, in the cooling section - with a coolant (ice water, etc.)
4. The multifunctional pasteurizer has an additional hot water preparation circuit and additional sections of the plate heat exchanger to provide different temperatures of the product at the outlets, for example, for hot filling, or for the release of warm pasteurized milk for the purpose of its further fermentation and obtaining fermented milk products.

Process of processing of a product in a pasteurizer is completely automated. The process control system is based on programmable controllers from Omron (Japan). The accuracy of maintaining the pasteurization temperature regime is ensured by the implementation of the PID-law of automatic temperature control when controlling the steam supply valve.

Permission for the initial issuance of the product is given by the operator. Further, the control system monitors the temperature regime of pasteurization, and in case of its violation, the installation switches to the state of circulation along the internal circuit until the set mode is restored.

Using the operator's touch panel allows you to perform a variety of visualization of the process in digital and graphical forms with the issuance of messages on operator actions and emergency situations (functions of the SKADA system). In a separate window, the parameters of the pasteurization process are set. The pasteurizer has the function of archiving the values ​​of the process parameters on a form of information carrier convenient for the customer, which makes it possible to document the entire technological process.

A high degree of automation with the use of USB and Ethernet ports allows, at the request of the customer, to provide the ability to connect the pasteurizer to the top-level system and industrial process control system of the enterprise.

SEMI-AUTOMATIC PASTEURIZERS WITH MANUAL CONTROL.

All pasteurizers of the OKL series are similar in their design.

In manually controlled pasteurizers, the pumps, heating of the hot water and product circuits, as well as the “circulation”, “pasteurization”, and “draining” modes are switched on by switches. The temperature regime is set and controlled according to the PID law by Omron temperature controllers, which control the steam supply valves in the hot water preparation circuits.

Permission for the initial dispensing of the product is also given by the operator, and then the control system monitors the temperature regime of pasteurization, and in case of its violation, the unit switches to the state of circulation along the internal circuit until the set mode is restored.

The visualization of the plant status is carried out by light indicators, and the temperature modes are indicated on the temperature controllers. For archiving of temperature regimes, a paper or electronic recorder is used. The task of temperature regimes is performed by the operator on the temperature controllers and on the registrar, on which the temperature graph is also visible.

The pasteurizer also controls the product level in the receiving tank and the pressure in the product movement lines and in the hot water circuits.

1. The plate heat exchanger has several sections (for the basic version - 3 sections: regeneration, pasteurization and cooling) and consists of a frame with clamping devices, a set of heat exchange plates with seals, separating and pressure plates. In the lamellar apparatus, heat exchange plates are used, stamped from stainless sheet steel. On both sides of each plate there are channels through which, on the one hand, the product moves, and on the other, the heat carrier or coolant. Tightness in the assembled apparatus is created by rubber seals (NBR, EPDM) inserted into special grooves of the plates.
2. The holder is a piping system that ensures a certain holding time of the product at the pasteurization temperature.
3. The receiving tank is a cylindrical container with a level regulator that ensures a constant product level.
4. The hot preparation unit is made using a brazed heat exchanger, an expansion tank and a safety group.
5. To supply hot water to the pasteurization circuit, a stainless centrifugal pump manufactured by Grundfos (Germany) is used.

The main advantages of heat exchangersbased on API Schmidt-Bretten inserts (Germany):

• Efficient heat transfer due to the special corrugated profile of the flowing part of the plate, which forms three-dimensional turbulent flows. This minimizes the likelihood of deposition of contaminants on the surface of the plates.
• Double sealing of heat transfer plates in the inlet and outlet area, which prevents the displacement of media.
• Presence of a special leakage edge in the sealing zone. In the event of depressurization of one of the seals, the medium will flow out without mixing with the other.
• In addition to the media separation function, the seals center the plate pack. The seals are fixed in the plates with special clips in only one direction, which greatly facilitates the assembly technology.

Plate pasteurization-cooling units are designed for cleaning from mechanical impurities, pasteurization with a given exposure and milk cooling. They are used in livestock farms, in mini-factories of agricultural enterprises and in large processing plants. For pasteurization of milk in farm conditions, the B6-OP2-F-1 installation, which does not require steam from the boiler room during operation, is widely used. Its technical data, as well as brief characteristics of other plate installations are given in Table. 3.11.

The B6-OP2-F-1 installation (Fig. 3.34) consists of a plate heat exchanger 4, a centrifugal milk cleaner 6, a tubular holder 11, a milk receiving tank 8, a milk pump 7, a hot water pump 1, an electric water heater 2, water and milk pipelines, a bypass valve 10, control panel 9.

The plate heat exchanger has five sections: I - pasteurization; II and III - regeneration; IV - cooling with artesian water; V - cooling with ice water. The sections are separated from each other by separating plates with fittings for supplying and discharging the corresponding liquid.

The installation workflow is fully automated. Milk from the surge tank 8 is supplied by pump 7 to the regeneration section of the first stage III, in which it is heated by the heat of the oncoming milk flow to a temperature of 37...40 °C. From section III, the heated milk enters the separator-cleaner 6. The purified milk is sent for further heating to a temperature of 55 ... .95°C (depending on the set mode) and through the bypass valve 10 is fed into the holder 11, where it stays for 20 or 300 s. From the retainer, milk sequentially enters sections II and III of regeneration, gives off heat to the oncoming milk flow, then to sections IV and V, where it is cooled with cold, then ice water to a temperature of 2 ... 8 ° C and sent to the thermos tank. The milk is heated to the preset pasteurization temperature in section I with hot water pumped by pump 1 in a closed circuit: electric water heater 2 - pump 1 - heat exchanger section I - electric water heater.

A holder with an electric water heater provides heating of water for milk pasteurization and holding at the pasteurization temperature for a specified time.

The holding coil is made of stainless steel. Its upper section serves to hold milk from a healthy herd at the pasteurization temperature for 20 seconds. If it is necessary to process milk from sick animals (brucellosis, foot-and-mouth disease, etc.), the upper and lower sections are connected in series with a jumper, and the milk is held for 300 s.

An electric water heater case is installed on the holder, in which heating elements (heating elements) are placed. Water is supplied to the heater from a surge tank with a float level control. A drain pipe is located in the center of the body from its top, and a discharge pipe with a flange is welded concentrically to it in the lower part, from which the water pump is supplied.

I ... V - sections of a plate heat exchanger; 1 - hot water pump; 2 - electric water heater; 3 - hot water return pipeline; 4 - plate heat exchanger;

5 - milk pipeline; 6 - milk cleaner; 7 - milk pump; 8 - milk tank; 9 - control panel; 10 - bypass valve; 11 - holder

Figure 3.34 - Scheme of the pasteurization-cooling unit

Water heating is carried out by three groups of heating elements: starting, main and adjusting. Starting heating elements are switched on by an electronic bridge. The primary signal about a change in the temperature of milk is supplied from a thermal converter installed on the path of hot milk from the pasteurization section.

To control the temperature of the chilled milk, a manometric thermometer is installed at the outlet of the ice water cooling section. The preset milk pasteurization temperature is maintained automatically by means of an electro-hydraulic bypass valve 10, which serves to switch the milk flow to reheating in case of pasteurization temperature decrease.

Figure 3.35 - Scheme of the flow of milk, hot, cold and ice water

When calculating pasteurization plants (Fig. 3.35), the following parameters should be taken:

the specified temperature regime for pasteurization and cooling of milk;

the temperature of raw milk at the entrance to the regeneration section of the 1st stage can be in the range from 10 to 35 °C;

The separator-milk cleaner of the plant provides high-quality cleaning of milk leaving the regeneration section of the 1st stage at temperatures of 37...45°C;

the hot water temperature at the inlet to the pasteurization section is set to 2...18°C higher than the milk pasteurization temperature, taking into account the boiling point;

milk is cooled to a temperature of 4 ... 10 ° C, taking into account the season and local conditions;

when calculating the installation, depending on the mode of pasteurization, milk cooling and climatic conditions, the temperature of the cooling liquids can be: artesian water - 4 ... 10 ° C; tap water - 5...16°С; ice water -1...4°С; brine - 0...-5°С.