What are the functions of Milk UHT Sterilization Machine?
Instant sterilization
kills bacteria, spores, and heat-resistant enzymes in liquid materials, extending shelf life; Fresh milk/soy milk can be stored at room temperature for several months after UHT+aseptic filling.
01
Heat recovery (heat exchange)
Preheat the hot material that has just been sterilized and the cold material to be sterilized, greatly saving steam energy consumption.
02
Rapid cooling
After sterilization is completed, the material quickly cools down to avoid prolonged high temperature damage to taste and color.
03
Online circulation
Materials that have not reached the sterilization temperature will automatically reflux and not be directly discharged, ensuring a qualified rate of finished products.
04
Applicable materials
fresh milk, goat milk, soybean milk, soymilk, fruit juice, ice cream slurry, soy sauce, vinegar, beverages and other liquid flows.
05
What is the working principle?
The material is pumped into the equipment
1.Preheating section: Heat exchange occurs between cold materials and sterilized high-temperature materials, where the raw materials are preheated and the finished products are initially cooled;
2.Ultra high temperature heating: The preheated material enters the high-temperature coil and is indirectly heated by steam/superheated water, rising to 135~150 ℃ within a few seconds;
3.Insulation and sterilization: Keep the insulation coil for 2-4 seconds (instantaneous insulation, killing spores);
4.Heat exchange cooling: After sterilization, the material returns to the heat exchange zone and transfers heat to the new cold material, which is then cooled again with cooling water to the filling temperature;
5.If the temperature does not meet the standard, the material will circulate back, and if the temperature meets the standard, the material will be transported to the filling machine.
What are the operational steps?
Preparation before startup
Check whether the pressure gauge, temperature gauge, valve, and centrifugal pump are intact;
Clean the entire machine with CIP, sterilize the pipelines, and confirm that the equipment is clean and free of residue;
Check the steam, cooling water, and compressed air pipelines;
Use water to run the machine first, conduct a trial run, and check for any leaks.
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Startup run
1.Turn on the feed pump, circulate clean water, and introduce steam to raise the temperature;
2.Set sterilization temperature (commonly 137 ℃/3s for dairy products; 130-135 ℃ for fruit juice);
3.After the temperature of the equipment stabilizes and meets the standard, switch to feeding and send in the material to be sterilized;
4.Observe the pressure gauge and temperature gauge to maintain stability; Unqualified materials will automatically flow back;
5.Sample and test the discharge port, and after passing the inspection, connect it to the filling machine for continuous production.
Shutdown process
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Stop feeding, switch to clean the coil with clean water, and push out the residual material inside the tube;
Turn off the steam and continue to supply water to cool down;
After the temperature drops, perform CIP acid-base cleaning, rinsing, and emptying;
Close the water pump and cooling water valve.
