Function of Electric Milk Cooling Tank
If fresh milk is left at room temperature, microorganisms will multiply rapidly within just four hours, causing the milk to taste sour and rendering it completely unusable for processing.Electric Milk Cooling Tank solve this problem, offering the following benefits:
First
Rapid cooling and low-temperature storage. The refrigeration system quickly lowers freshly milked milk from room temperature to around 4°C and maintains a stable low temperature, effectively inhibiting bacterial growth and preventing spoilage.
Third
Improving supply chain efficiency and economic benefits. It reduces losses during storage and transportation of fresh milk; for example, in tropical regions, it can reduce the spoilage rate from 15% to below 2%, while also reducing energy consumption and costs.
Second
Preserving milk quality and nutritional components. The low-temperature environment slows down the degradation and oxidation of proteins, fats, and other nutrients, maintaining the milk's uniformity and flavor.
Finally
It has wide applications and strong adaptability. It is suitable not only for hand-milking farms and milk collection stations but also for refrigerating perishable foods such as goat milk and fruit juice. Customized designs (such as food-grade stainless steel tanks and automatic cleaning systems) can meet the needs of farms of different sizes.
Working Principle of Electric Milk Cooling Tank
a. Compression Stage: The compressor, like the "heart" of the system, draws in and compresses the low-temperature, low-pressure refrigerant gas. During this process, the temperature and pressure of the refrigerant significantly increase, preparing for subsequent heat exchange.
b. Condensation Stage: The high-pressure, high-temperature refrigerant gas then enters the condenser. In the condenser, the refrigerant releases heat to the surrounding environment and changes from a gaseous state to a liquid state, while its temperature decreases, completing the initial temperature drop process.
c. Throttling Stage: After condensation, the high-pressure liquid refrigerant enters the evaporator through a throttling valve (also called an expansion valve). The function of the throttling valve is to reduce the pressure of the refrigerant, creating a low-pressure state before entering the evaporator, thus preparing for the next stage of evaporation.
d. Evaporation Stage: After entering the evaporator, the low-pressure, low-temperature refrigerant begins to absorb heat from the surrounding environment, including the milk, rapidly evaporating into gas. During this process, the milk is cooled to the low temperature required for preservation. Precise temperature control within the evaporator ensures that the milk does not freeze or suffer quality damage due to over-cooling.
