Difference between revisions of "Drying in dairies"
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+ | {| border="1" | ||
+ | | align="left" style="background:yellow"|'''Cleaning process''' | ||
+ | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
+ | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
+ | | align="center" style="background:orange"|'''Residence Time''' | ||
+ | | align="center" style="background:orange"|'''Details''' | ||
+ | | align="center" style="background:orange"|'''Literature''' | ||
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+ | | align="left" style="background:#EEEE44"|Cleaning bottles and cases||60-85||||||||? | ||
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+ | | align="left" style="background:#EEEE44"|Cleaning of production halls and equipment||<90||||||||BAT in Food, Drink and Milk Industries, June 2005 | ||
+ | |} | ||
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+ | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] |
Revision as of 12:51, 4 November 2010
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
DRYING IN DAIRIES
- Applications: Powdered milk production
Example flowsheet:
Literature: Guide to Energy Efficiency Opportunities in the Dairy Processing Industry, National Dairy Council of Canada, June, 1997
- Typical parameters of the process
Cleaning process | Temperature [°C] | Pressure (bar) | Residence Time | Details | Literature |
Cleaning bottles and cases | 60-85 | ? | |||
Cleaning of production halls and equipment | <90 | BAT in Food, Drink and Milk Industries, June 2005 |