各种UHT杀菌系统介绍
Various Aptic UHT Systems
Indirect Plate Sterilizer
UHT systems bad on plate heat exchangers are ud where the manufacturer’s primary requirement is a dependable system for heating liquid products at minimum operating costs. In Fig. 11.1 a flow diagram illustrates the principle design including some of the processing parameters.
The system can be built up to a maximum capacity of 25-30,000
l/hour.
Advantages:
Excellent for low viscosity products
High regenerative effect and low energy consumption
High heat transfer area in minimal space
Easy inspection
Low hold-up volume
High degree of flexibility
Variable capacity
Large capacity plants
Relatively low investment
Low CIP costs
Limitations:
Limited capability for particulates or fibers
Exchange of gaskets required periodically
Unsuitable for high pressure drops
Some product degradation may occur
Products:
Milk, flavored milk
Fermented milk products, drinking yogurt
Cream, coffee whiteners
Soy milk
Baby food
Juice
Coffee, tea
Combination plants for milk, juice, coffee, tea, etc.
Indirect Tubular Sterilizer
UHT systems bad on tubular heat exchangers have become popular in many countries and are typically chon where large volumes of commodity products have to be procesd at the lowest possible costs.
In Fig. 12.1 a flow diagram illustrates the principle design including some of the processing parameters.
Fig. 12.2 shows how the pressure drop affects the maximum
running hours.
In a plate bad sterilizer, the increa in pressure drop is limited to 30-40 percent. This is not a limiting factor in tubular systems, and 16-20 hours operating time between CIP is possible. It is
also possible to operate with an intermediate cleaning each 20
hours and reduce the full CIP cycles to once a week, which
may increa the capacity by as much as 7-9 percent. Exact
times will depend on particular products and micro-biological considerations.
Advantages:
Less vulnerable to fouling, giving long production runs
High operating pressures are acceptable
Process products with fibers and particulates
Process high viscosity products
地理位置英文Low shear characteristics for cream
Low requirement for gasket material and easy gasket exchange
justonelastdance中文歌词Very robust design
typhoon
Low maintenance costs
Can be designed as a multi-purpo plant
Easy to operate
Limitations:
Lower regenerative effect than for plate sterilizers
Slightly higher investment costs compared with plate sterilizers
Higher degree of product degradation
Products:
Milk, flavored milk
Fermented milk products, drinking yogurt
Cream, coffee whiteners
Whipping cream, ice cream mix
Evaporated milk, desrts, puddings
Soy milk
Coffee, tea
Juices, juices with pulp
Salad dressings
Gravy, sauces, soups
Combination plants for milk, juice, coffee, tea, etc.
Steam Infusion Sterilizer
UHT systems bad on infusion heating are ud where the manufacturer wants to produce a high quality product with as little heat degradation as possible. Also, flexibility in throughput and variety in product range speak for an infusion bad system.
In Fig. 13.1 a flow diagram illustrates the principle design including some of the processing parameters.
The system can be supplied from 40 gal./hr. (pilot plant) to
11.624 gal./hr. with a temperature profile as shown in Fig. 13.2. The plate heat exchangers for preheating and cooling can be replaced with tubular heat exchangers as an option. The APV infusion UHT concept can also be supplied as an add-on solution to all common UHT plants from other manufacturers.
Fig. 13.2 shows a comparison of various temperature profiles for infusion bad process which are all characterized by a very rapid and controlled heating and cooling profile, and a short and
hipster
carefully monitored holding time.
Advantages:
Gentle and accurate heating in the infusion chamber
Accurate holding time
Superior product quality
Clod loop during pre-sterilizing
High product flexibility
Low fouling rate
Long operating time
Operator friendly
Limitations:
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Relatively higher capital costs compared to indirect systems Relatively higher operating costs due to lower heat regeneration ? Requirement for culinary steam
Products:
Milk, flavored milk, creams
Soy milk products
Vla, custard, pudding
Soft ice mix, ice cream mix
topic考试报名
Baby food, condend milk
Procesd chee
Sauces
High Heat Infusion Sterilizer
The growing incidents of heat resistant spores (HRS) are武汉视频制作
challenging traditional UHT technologies and tting new targets. The HRS are extremely heat resistant and require a minimum of
293-302°F for 3-10 conds to achieve commercial sterility. If
the temperature is incread to this level in a traditional indirect UHT plant it would have an adver effect on the product quality
and the overall running time of the plant. Furthermore, it would result in higher product loss during startup and shutdown, and more frequent CIP cycles would have to be applied. Using the traditional direct steam infusion system would result in higher energy consumption and incread capital cost. On this basis
APV developed the new High Heat Infusion system.
In Fig. 14.1 a flow diagram illustrates the principle design including the most important processing parameters
Fig. 14.2 shows the temperature/time profile in comparison to conventional infusion and indirect systems.
Note that the vacuum chamber has been installed prior to the infusion chamber. This design facilitates improvement in energy recovery and it is possible to achieve 75% regeneration compared
to 40 % with conventional infusion systems and 80-85% with
indirect tubular systems.
Advantages:
Micro-biological product safety by elimination of HRS spores
Very long operating time between CIP
Reduced contamination risk having vacuum chamber on nonaptic side No flavor loss
Add-on solutions and combi systems
权益法核算Limitations:
Capital investment costs
Requirement for culinary steam
Products:
Milk and milk products
Desrts
老规矩
Other products as with conventional infusion systems
Instant Infusion Pasteurizer
The infusion heating principle has increasingly been ud for high viscous and sticky products. However, some products have been found to be very difficult or nearly impossible to handle unless very short run-times were accepted.
This challenge led APV to develop the patented Instant Infusion system. The objective was to design a system where a high kill rate can be achieved using high pasteurization temperatures and very low holding time (<0.5 cond) for products like egg whites and whey protein concentrate.
The patented design principle for the Instant Infusion Pasteurizer is bad on the conventional infusion system. In order to have
an efficient removal of the viscous and sticky product from the infusion chamber, a positive displacement pump has been
placed
in the outlet tube from the bottom cone very clo to the actual cone. This effectively prevents any type of buildup of product at the bottom of the infusion chamber, and it has been possible to increa the number of operating hours between CIP cycles from
a few to more than 20 hours for some products.
平面设计班In Fig 15.1 it shows the design of the infusion chamber with the pump arrangement.
Advantages:
Can handle high fouling products with long running time (>20 hours) High degree of flexibility
Reduced chemical changes in comparison to conventional infusion Very high product quality
Product:
Whey protein concentrate
Egg-bad products
Baby food
Procesd chee
Steam Injection Sterilizer
This system operates by direct injection of steam into the product
through a specially designed nozzle as previously described (Fig. 8.4).
The heating is followed by flash cooling and final cooling,
which take place in either plate heat exchangers or tubular heat exchangers.
The system is in its basic design, quite similar to an infusion system where the infur has been replaced with an injection nozzle (Fig. 16.1).
Long operating times are possible becau only a very small area in the nozzle is subject to fouling.
The operating economy has been optimized through
optimization of plant design, processing parameters and careful process control.
The injection system handles low to medium viscosity products, in
the capacity range from 528 to 6,604 gal./hr.
Advantages:
Good product quality
Long production runs
Handles heat-nsitive products
Limitations:
Higher capital costs than for indirect systems
Higher operating costs due to lower heat regeneration
Mostly ud for low viscosity products
Requirement for culinary steam
