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Why regular cleaning of yogurt production line
In order to achieve effective cleaning, when designing a yogurt production line, we must consider not only the requirements of the temperature program but also the requirements of cleaning.
In a yogurt production line, if some pipes are wide, that is, there are several pipes in parallel, the turbulent flow cannot sufficiently and effectively remove dirt deposits during the cleaning process. On the other hand, if the pipeline is very narrow, that is, there are only a few pipelines, the degree of turbulence will increase, and the pressure drop will increase. Such a high-pressure drop will reduce the flow rate of the cleaning solution, leading to a reduction in the cleaning effect. Therefore, a yogurt production line must be designed to be effective in cleaning.
The length of the run time is difficult to predict, but it cannot be said that it cannot be predicted. It depends on the amount of dirt that is formed.
The speed of dirt accumulation depends on many factors, such as: the temperature difference between the product and the heating medium, the quality of milk, the amount of air in the product, and the pressure conditions in the heating section.
It is therefore important to keep the air content in the product as low as possible. Excessive air in the product will cause an increase in the amount of dirt. Under normal conditions, due to the growth of microorganisms at the exit of the heat recovery section of the heat exchanger, the operating time is also limited. However, this situation is quite rare and usually occurs during milk pretreatment.