Pasteurization Production Line

Introduction

This production line is combined by three individual parts:

• Pasteurization
•  
• Fast Cooling System
•  
• Vibration Machine for Dewatering 

Features

1. It has the characteristics of reliable operating cost, low energy consumption, high efficiency and easy to operate.

2. The whole production line is made of stainless steel, which fully meets the export food standards and trading policies.

3. The structure is compact and the design is reasonable. It can be re-designed and arranged according to the customers’ requirements.

4. It equipped with temperature control system and speed adjustment which could easily  achieve excellent effects.

 

Applications

Widely used in the production of drinking milk and beer. The product obtained in this way is not sterile and still contains microorganisms, so the product needs to be refrigerated during storage and handling. "Pasteurization" is mainly used in the production of yogurt dairy products. Pasteurized fresh milk preserves the nutritional and natural flavor of milk and is the best of all milk varieties. The basic principle of sterilization is that the pathogen can be killed, and the temperature is too high, but there will be more nutrient loss. Therefore, the choice of sterilization temperature is determined by product characteristics.

The pasteurizer produced by our company is made of stainless steel and consists of water tank, electric heating tube, frequency conversion controller and conveyor belt. The equipment can be customized according to customer requirements size and model. 

At present, there are two main types of pasteurization methods commonly used in the world: 

One is to heat the milk to 62~65ºCfor 30 minutes. Using this method, it can kill various growth-type pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3%~99.9%. After disinfection, only some thermophilic bacteria and heat-resistant bacteria and spores remain, but these Most of the bacteria are lactic acid bacteria, which are not only harmless to humans but also good for health.

The second method heats the milk to 75~90ºCand keeps it for 15~16 seconds. The sterilization time is shorter and the work efficiency is higher.