Pasteurization Machine Yogurt Tubular Pasteurizer | RFQ Sourcing Details
Bakery And Snack Machinery · Quote on request
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Product specs
Buyer's Digest
Use this page as a product-first sourcing checkpoint before sending an RFQ. Category: Bakery And Snack Machinery. Confirm application fit, capacity, materials, destination, lead time and compliance requirements before comparing suppliers.
Original product description
Pasteurization Machine Yogurt Tubular Pasteurizer fruit pulp Sterilizer Descriptions of milk/yogurt tubular pasteurizer Milk and Yogurt Tubular Pasteurizer: A Technical Overview A tubular pasteurizer is a critical piece of equipment in dairy processing plants, designed to heat liquids to specific temperatures for a set period to eliminate harmful bacteria while preserving nutritional value.
This equipment is widely used in the production of milk, yogurt, and other dairy products. 1. Key Components and Functionality 1. Heat Exchanger: - The heat exchanger is the heart of the pasteurizer. It transfers heat from a hot medium (usually steam or hot water) to the liquid being pasteurized.
- Common types include plate heat exchangers and tubular heat exchangers. Tubular heat exchangers are preferred for their durability and ability to handle high volumes. 2. Flow Control System: - This system ensures a consistent flow rate of the liquid through the heat exchanger.
- Flow meters and control valves are used to maintain precise flow rates, ensuring uniform heating. 3. Temperature Control System: - Temperature sensors monitor the liquid's temperature throughout the pasteurization process.
- A control system adjusts the heat input to maintain the required temperature for the specified time. 4. CIP (Cleaning-In-Place) System: - The CIP system cleans the heat exchanger and other components after each use to prevent contamination.
- It uses high-pressure water and detergent to remove any residue, ensuring hygiene and extending the equipment's lifespan. 2. Pasteurization Process 1. Raw Milk Reception and Storage: - Fresh milk is received and stored in refrigerated tanks to maintain its freshness and quality.
- The milk undergoes initial testing and filtration to remove impurities. 2. Standardization: - The fat and protein content of the milk is adjusted to meet specific product requirements. 3.
Heating: - The milk is pumped through the heat exchanger, where it is heated to the pasteurization temperature (typically 72-75°C for 15-20 seconds or 135°C for a few seconds). 4. Cooling: - After pasteurization, the milk is rapidly cooled to stop the heating process and maintain its quality.
- Cooling is typically done using a cooling jacket or a separate cooling unit. 5. Filling and Packaging: - The pasteurized milk is filled into containers such as bottles, cartons, or tubs and se
Pasteurization | Applications and Buyer Notes
Pasteurization is organized as a sourcing-ready Bakery And Snack Machinery reference. The page combines visible product or company data with structured procurement cues so buyers can compare application fit, specifications, quantity, quality requirements and l
Applications
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- Specification and application fit review before bulk purchasing.
- Category, keyword and detail-page comparison before sending an RFQ.
Key specifications
- 1
- Unit, setBased on visible page data; confirm exact value in the RFQ.
- 2
- Category, Bakery And Snack MachineryBased on visible page data; confirm exact value in the RFQ.
Buyer tips
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- Add certification, material or inspection standards when they affect acceptance.
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FAQ
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Check title, category, specifications and related keywords against the actual sourcing requirement.
Source mix: ugc
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Supplier profile
Shanghai Beyond Machinery Co., Ltd. focuses on food dryers for food processing machines, bakery, beverage, meat, vegetable, and production lines sourcing and rfq-ready export supply platform