Sterilization (UHTS) Applications in Dairy

In the dairy industry, sterilization (UHTS) is crucial for managing temperature without mixing mediums. It ensures precise control during high-heat treatment to achieve commercial sterility. Sterilization is important for safety and extended shelf life, directly influencing product quality. Its impact in temperature management and energy recovery 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 sterilization, heat exchangers manage temperature by heating milk or cream to high levels without direct contact, or holding briefly before cooling. They control energy balance, ensuring effective sterilization, energy savings, and high-quality dairy products.

In dairy sterilization, 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-sterilization cooling. Together, they manage energy balance, ensuring effective sterilization, savings, and quality products.