Difference between revisions of "Pre-heating in dairies"
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| align="left" style="background:#EEEE44"|Ice cream|| align="center"| 30-40||||||||||BAT in Food, Drink and Milk Industries, June 2005 and Dairy science and technology, University of Guelph | | align="left" style="background:#EEEE44"|Ice cream|| align="center"| 30-40||||||||||BAT in Food, Drink and Milk Industries, June 2005 and Dairy science and technology, University of Guelph | ||
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| + | *;[[Case studies]] | ||
| + | **[[Media:Berglandmilch_Feldkirchen.pdf | Berglandmilch Feldkirchen]] | ||
| + | **[[Media:Berglandmilch_Klagenfurt.pdf | Berglandmilch Klagenfurt]] | ||
| + | **[[Media:BerglandMilch_Voitsberg.pdf | Berglandmilch Voitsberg]] | ||
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | ||
Latest revision as of 14:20, 15 March 2015
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- 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 |
