Pasteurization Applications in Dairy

In the dairy industry, pasteurization is crucial for managing temperature without mixing mediums. It ensures precise control during heating to eliminate pathogens. Pasteurization is important for safety and quality aspects of dairy production, directly influencing the shelf life of products. Its impact in temperature management is invaluable, making it essential in dairy processing.

Cleaning a dairy heat exchanger is essential for performance and product safety. Here’s a guide to cleaning a dairy heat exchanger:

1. Disassemble the Heat Exchanger: Depending on the type (plate or tube), disassemble as needed, following guidelines to access internal surfaces.
2. Pre-Rinse: Flush with water to remove loose dairy residues.
3. Use a Cleaning Solution: Prepare a caustic cleaner (e.g., sodium hydroxide) to remove proteins and fats. Circulate for 30-60 minutes.
4. Rinse Thoroughly: Rinse with water until clear.
5. Sanitize: Use a sanitizer like peracetic acid to disinfect. Circulate as specified.
6. Final Rinse: Flush with potable water.
7. Inspect: Check for damage and reassemble per instructions.

In dairy pasteurization, heat exchangers manage temperature by heating milk or cream without direct contact, or holding at precise levels before cooling. They control energy balance, ensuring effective pasteurization, energy savings, and high-quality dairy products.

In dairy pasteurization, main heat exchangers include plate-and-frame for efficient heating, shell-and-tube for robust viscous handling, tube-in-tube for gentle transfer, and chillers for post-pasteurization cooling. Together, they manage energy balance, ensuring effective pasteurization, savings, and quality products.