Difference between revisions of "Pre-heating in dairies"
From Efficiency Finder
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::*[[Milk and cream production]] | ::*[[Milk and cream production]] | ||
| − | ::*[[Condensed milk production]] | + | ::*[[Powdered milk production|Condensed milk production]] |
::*[[cheese production]] | ::*[[cheese production]] | ||
::*[[yogurt production]] | ::*[[yogurt production]] | ||
Revision as of 12:13, 9 November 2010
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- Applications
Pre-heating is typically used before further processing (e.g separation, culture adding, pasteurization, sterilization, evaporation) of intermediate milk products.
- 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
| Milk products | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
| Ice cream | 30-40 | BAT in Food, Drink and Milk Industries, June 2005 and Dairy science and technology, University of Guelph |
