Application
The pasteuriser (HTST) is designed for the thermal treatment of milk and dairy products as well as other food products as soft drinks and juices. The process destroys pathogenic microorganisms by heating the product to a moderately high temperature for a brief period.
Pasteurisation Unit Operating Principle
The product arrives to a balance tank (BTD) and is pumped to a plate heat exchanger. It is heated to a pasteurising temperature, that depends on the type of food product and/or process requirements. Next, the product passes through the holding tube that ensures the correct pasteurisation by holding the product at the required temperature for the specified period of time.
If the heat exchanger has a regeneration stage, the treated product is used to preheat the feed material, losing heat in the process, this, reducing the energy required to reach the pasteurising temperature and in reducing the cooling required.
Finally, the product is cooled to 4 ºC for cold filling or storage in isothermal tanks.
If, due to any problem, the pasteurising temperature is lower than the required one, an automatically operated flow divert valve sends the product back to the balance tank (BTD), thus, preventing any microbial contamination of the final product.
Materials
Parts in contact with the product: AISI 304
Other components and control panel: AISI 304
Pump mechanical seal: C/SiC/EPDM
Gaskets in contact with the product : EPDM ve NBR
Surface finish : Ra ≤ 0,8 μm
Technical Specifications
Flow: 500 l/h – 1000 l/h – 2000 l/h – 3000 l/h – 5000 l/h
Product temperature (inlet): 4 ºC
Pasteurising temperature: 72 ºC
Product temperature (outlet): 4 ºC
Holding time: 15 s
Hot water temperature: 74 ºC
Glycol water temperature: 4 ºC
Glycol water flow depends on the flow of the product to pasteurise and
on the number of stages.
Hot water temperature and flow depend in the flow of the product to pasteurise.
* Other working parameters to be consulted.