How To Calculate Regeneration Efficiency Of Milk Pasteurizer?

How do you calculate regeneration efficiency of milk pasteurizer?

Thus the steam load expressed as a percentage of the total heating load is. The heat load in the heating section is 20% of the total heating load. Therefore the regeneration percentage (or efficiency ) of 80% truly represents 80% of the total heating load.

How do you calculate regeneration efficiency?

When calculating plate requirement of pasteurizers we normally do not take into account the separation of cream in the centrifuge, which is about 10 %. A regeneration efficiency of 80% means that 80% of the heat is regained in the regenerating section. Arrangement 3 5 / 2 8 = 32 plates.

What is regeneration in HTST pasteurization?

Regeneration (Heating): The raw cold incoming milk is partially and indirectly heated by the hot outgoing milk (milk-to-milk regeneration ). This adds to economy of the HTST process, as the incoming milk requires less heating by hot water to raise its temperature for holding.

How is pasteurization time calculated?

It is defined by an equation: PU = ( time in minutes) x 1.393 exp(T-60), where T is the temperature in Celsius. Hence if you want 50 PU, you would need less than 2 minutes at 70C, or 10 minutes at 65C, or 50 minutes at 60C, or 250 minutes at 55C, or some combination that would yield the total desired.

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Why is milk cooled?

Cooling milk immediately after milking keeps bacteria from multiplying rapidly. Each degree in temperature above 40°F(4°C) elevates bacteria counts and decreases the shelf life of finished products.

What is standardization milk?

STANDARDIZATION OF MILK. Standardization: Defined as the adjustment of one or more of the milk constituents to meet the legal requirement or nominated level. In market milk industry, normally involves reducing the butterfat content by addition of skim milk or. Through the removal of cream.

What is Htst milk?

In the United States, the most common method of pasteurization is High Temperature Short Time ( HTST ). This method involves using metal plates and hot water to raise the temperature of the milk to at least 161 °F (71 °C) for no less than 15 seconds, or 145 °F (62 °C) for 30 minutes, followed by rapid cooling.

How many sections are in a pasteurizer?

The milk, at pasteurization temperature and under pressure, flows through the holding tube where it is held for at least 16 sec.

What is the function of a regenerator in a pasteurization system?

Properly heated milk or milk product flows through the forward-flow line to the pasteurized milk or milk product regenerator section where it serves to warm the cold raw milk or milk product and, in turn, is cooled.

What temperature is pasteurization?

Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63 °C (145 °F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72 °C (162 °F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time).

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Why cooling is done after pasteurization?

Cooling. Directly after arrival at the dairy, the milk is often cooled to a low temperature (5 °C or lower), to temporarily prevent growth of microorganisms. Following pasteurization, the milk is also cooled again to about 4 °C.

How does a milk pasteurizer work?

HTST entails heating followed by quickly cooling the milk. The chilled, raw milk is heated by passing between heated stainless steel plates until the milk reaches 161°F. It stays at this temperature for at least 15 seconds to kill bacteria before it is quickly cooled back to its original temperature (39°F).

What is the process of pasteurization?

Pasteurisation makes sure milk is safe to drink (by killing any bacteria) and also helps to prolong its shelf life. The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Once the milk has been heated, it is then cooled very quickly to less than 3°C.

What is the difference between sterilization and pasteurization?

Sterilization is intended to destroy all germs and particularly pathogenic bacteria in their vegetative and sporulated form. The moderate heat treatment of pasteurization allows the destruction of pathogenic microorganisms present in their vegetative form, and a large number of spoilage microorganisms.

How do you pasteurize milk?

How Do I Pasteurize Raw Milk at Home?

  1. Pour the raw milk into the stainless steel pot.
  2. Slowly heat the milk to 145 degrees Fahrenheit, stirring occasionally.
  3. Hold the temperature at 145 F for exactly 30 minutes.
  4. Remove the pot of milk from the heat and place it in a sink or large bowl filled with ice water.
  5. Store pasteurized milk in the refrigerator.

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