Small dairy UHT milk processing plant, Mini dairy equipment manufacturers
Complete dairy milk processing plant, dairy equipment manufacturers
- Description:
- With a product that can be stored for long periods without spoiling and with no need for refrigeration, there are many advantages for both the producer, the retailer and the consumer
- This includes expensive products such as cream, desserts and sauces
- In a modern UHT plant (Ultra High Temperature) the milk is pumped through a closed system
- On the way it is preheated, highly heat treated, homogenised, ultra highly heat treated, cooled and packed aseptically
- Low acid (pH above 4.5 for milk more than pH 6.5) liquid products are usually treated at 135 – 150C for a few seconds holding, by either indirect heating or direct steam injection or infusion. High acid (pH below 4.5) products such as juice are normally heated at 90 95C for 15-30 seconds holding
- All parts of the system downstream of the actual highly heating section are of aseptic design to eliminate the risk of reinfection, include aseptic packaging in packages protecting the product against light and atmospheric oxygen. Ambient storage is normal
- Various UHT systems:
- There are two main types of UHT systems on the market.
- In the direct systems the product comes in direct contact with the heating medium, followed by flash cooling in a vacuum vessel and eventually further indirect cooling to packaging temperature. The direct systems are divided into:
- Steam injection systems (steam injected into product)
- Steam infusion systems (product introduced into a steam-filled vessel)
- In the indirect systems
With such features as high heat recovery,compact and beautiful structure,stable temperature control etc.
Control methods:semi-automatic control,full-automatic control(PLC control,touch screen display)
The system adopts ultra-high temperature processing method,which can strictly sterilize the dairy,tea bevevage and fruit etc.and then transfer to aseptic packaging.The sterilizing temperature is 135~140°C and the heat preservation period is 4~5 seconds,so as to maintain the original nutrition,color and flavor of beverage and dairy.
