From the balancing tank milk goes into the section for recovering heat standardizator nanotechnolog

Sterilization is the heating of milk at t over 100 C with the aim to destroy the power and njihovinih dispute [1]. The industry used the following two methods of sterilization in the packaging, 110-120 on C/10-40 min. flow, 130-150 o C / seconds (indirect and direct).
With the injection of milk into water vapor or vice versa. Coming to the turbulence which evens out the whole mass, so that the duration of the heating can be very short. Suspension of steam condensate is done in a vacuum chamber. Due to the evaporation of the water comes to a sharp decline t, much faster than in the tubular heat exchangers.
Predgrijevanjem increases thermal satbilnost milk. This is done by translating the Ca 2 + in the insoluble salts of phosphoric and citric acid. These salts are usually deposited on the surface of casein particles are called colloidal nanotechnology in food packaging fraction of calcium. Then followed:
From the standpoint of homogenization is better to be done after sterilization, because after her milk is not subjected to higher mechanical shocks. However, the microbiological point of view it is better to be done before sterilization because it is possible recontamination in the homogenizer. Because this is a great start stump maintenance higjene homogenizer and the pump which delivers milk homogenizer.
Then enters the court where the expansion is held constant vacuum that fits t of 77 C. Here condensation of injected nanotechnology in food packaging steam evaporates nanotechnology in food packaging and thus cools the current product. Vacuum-is set up so that the entire amount of water in the water vapor is inserted into the injector evaporates in the expansion Court.
6th Fill and seal packaging. Sterilized milk goes into the buffer tank, then the machine nanotechnology in food packaging for a leakage. Packaging must be sterile, impermeable to gases and light, odorless and taste and to stand up to heat and chemical treatment.
7th Storage and delivery. Sterilized milk kept at room t (20 o C). His durability is 2-3 mjeseca.Vodena steam sterilization must be absolutely clean as it comes into direct contact with the milk. This method of sterilization, injection of water vapor also called uperisation. . Indirect
From the balancing tank milk goes into the section for recovering heat standardizator nanotechnology in food packaging [2], then the homogenizer, then the heat exchanger section for sterilization that, warm water vapor, then the cooling section (recuperation, then cold water), buffer tank and packaging .
Perform sterilization containers may be discontinuous in rotating autoclaves or continuous conveyor where the bottles are translated through the heating section, sterilizing and cooling. In this second nascina of utilization of heat and energy is larger and better quality products.
In addition to the heat, there are other natural methods of sterilization, as well as radiation (UV, microwaving), etc. which is very rarely used in the retail industry. milk processing. Chemical methods of sterilization (acids, alkalis, salts) are used only for preserving the sample for analysis in the quality control of milk or products.
[1] Milk podvrgnoto regime sterilization is called Sterilized, not sterile, because the ordinance allows the sterilized milk may be several per ml. [2] Sometimes the line does standardizat, because all the milk pasterizuje, so when pasterizacji carry out standardization. Number of pages: 4,582
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