Refrigeration Technology for Liquid Milk

1. Technology Overview

       The liquid milk includes pasteurization milk, fresh preservation milk and ultra heat treatment milk. The technology for liquid milk is required as follows: to sterilize at 80 to 150 high centigrade degrees, and then, to quick cool the milk to 4 to 6 centigrade degrees for preventing the reproductions of oxygen bacillus in milk. Processed by this technology, the milk features sterilization, nutrition, sanitation, safety, and long preservation term. Under HACCP quality certification system, the milk is required to cool by ice water at 1 to 2 centigrade degrees.
       DBGC, a largest manufacturer for refrigeration equipment throughout China, boasts this advanced cooling technology for milk. By means of modularized ice water equipment patented by the state so far, the critical ice water at +1 to +2 centigrade degree is to be stably prepared.
   
   
   

2. Propositional Technology of Ice Water Preparations for Cooling Liquid Milk

   1. As the ice water at 4 centigrade degrees only available by ammonia liquid separator, or vertical evaporator or horizontal evaporator is required to drop its temperature through more ice blocks to get cool liquid at 4 centigrade degrees, the added ice-prepared equipment is to cause additional investment, inconvenient operation, difficult controlling water temperature, and less probabilities of energy-saving.
   2. The salt water below o centigrade degree is available by brine units, yet the salt water is polluted to food somewhat, against food requirements under HACCP quality certification system. Also, the equipment is characterized by lower heat efficiency, lower evaporation temperature (5 to 6 centigrade degrees below zero), higher operation cost, and less probabilities of energy saving.
   3. The ice water critical to 0 centigrade degree at +1 to +2 centigrade degrees is available by modularized ice water equipment, easier to control the water temperature, able to meet the food requirement under HACCP quality certification system, unpolluted to food, automatic in controlling discharge of water, accurate and stable in operation, high in efficiency, light in weight and functional for environment protection. With such edges as above, the equipment is approved and accepted by over 50 clients, ice-proof system attached ensuring it free from icing phenomenon.

   
   The first two technologies are lower in heat efficiency, larger occupying area and inaccurate for water temperature controls, so they both fail to satisfy the technology requirements under HACCP system. We hereby propose the third technology for cooling liquid milk.
   
   

3. Technology Features

   1. Able to prepare the ice water +1~+2 centigrade degrees above medium freezing point
   2. Capable of exchanging heats for cooing medium through wide temperature drops, approximately up to 30 centigrade degrees
   3. Able to transmit heats through narrow temperature drops, approximately up to 2 centigrade degrees, efficient in energy-saving
   4. Able to achieve dynamic computer simulations, automatic controlling and recording
   5. Able to supply ice water through frequency conversion controls
   6. Able to use stainless evaporators, up to the food requirements under HACCP
   7. Simple and compact in structure, and occupying less work area
   8. Efficient in heat exchanges, stable and safe in operation, and easier to maintain
   9. Exact in precision controls (up to ±0.5℃), and able to control out-flowing water at approximate 0 centigrade degree
   10. Achievable for automatic controls, environmental protection and energy-saving
   11. Economical in investment and operating cost

   
   

4. Technology Framework

   1. Modularized ice water equipment
   2. Screw compressor for cooling liquid ammonia ("Bingshan", brand)
   3. BAC evaporative condenser
   4. Bingshan Guardian automatic controls
   5. Frequency conversion system for ice water supplies