Processing process of goat milk production line

   The goat milk production line is used to process the goat milk production line. The goat milk contains rich nutrients. The molecules of goat milk are smaller than milk and easy for the human body to absorb. Some people ca n’t absorb the milk, so it can be absorbed by the goat milk. It is recognized that milk close to breast milk has a high nutritional value. Drinking goat milk is very good for your health. It is suitable for all kinds of people, whether it is the elderly, children, or young people.

    For the goat milk production line, goat milk has the same great smell as mutton. Some people cannot accept this smell and cannot drink goat milk. We have designed degassing tanks for this situation. After the goat milk is degassed, The taste is very small, and it is acceptable for most people. After the milk is squeezed out from the pasture, it is then sterilized. After sterilization, it can be drunk directly. Nothing is added. It is nutritious and healthy. More and more, the market for pasteurized goat milk is still very good.

    Processing process of goat milk production line: feeding milk → raw milk storage → pre-heating → homogenization → sterilization → degassing → cooling → finished milk storage → filling → capping → coding, filling bottles, cups, bags for supply Select, make yogurt with yogurt fermentation tank, according to the specific requirements of customers to produce a customized solution, you can map on-site customized solutions.

    There are two types of goat milk production line: tank type and plate type. The tank type can be selected for processing one or two tons of milk. The processing workshop can be more than 100 square meters. The operation of the whole set of equipment is simple and only 2-3 people can.

Ten Principles of Equipment Maintenance for Pasteur Milk Production Line

For faulty pasteurized milk production line equipment, it is not an emergency, you should first ask about the before and after process and the phenomenon of the failure. For unfamiliar equipment, you should also be familiar with the circuit principle and structural characteristics, and follow the corresponding rules. Before disassembly, you must be fully familiar with the functions, locations, connection methods, and relationships with other surrounding components of each pasteurized milk production line. In the absence of assembly drawings, you should disassemble, draw sketches, and mark them.

    Ten Principles of Equipment Maintenance for Pasteur Milk Production Line

1 Move your mouth first

For faulty pasteurized milk production line equipment, do not respond to the emergency, you should first ask about the before and after the failure and the phenomenon of the failure. For unfamiliar equipment, you should also be familiar with the circuit principle and structural characteristics, and follow the corresponding rules. Before disassembly, you must be fully familiar with the functions, locations, connection methods, and relationships with other surrounding components of each pasteurized milk production line. In the absence of assembly drawings, you should disassemble, draw sketches, and mark them.

2 External first then internal

(1) Check the pasteurized milk production line for obvious cracks and defects, understand its maintenance history, service life, etc., and then check the inside of the machine. Before dismantling, you should line up the surrounding failure factors, and you can only dismantle after determining that it is an internal failure. Otherwise, blindly dismantling, the equipment may be repaired and worsened.

3 Machine first, electrical first

Only after confirming that the mechanical parts are not faulty, the inspection of the pasteurized milk production line is performed. When checking circuit faults, you should use testing equipment to find the faulty part, confirm that there are no bad contact faults, and then check the operating relationship between the line and the machine to avoid misjudgment.

4 Static first, then dynamic

 When the equipment is not powered on, judge the quality of the buttons, contactors, thermal relays and fuses of the pasteurized milk production line to determine the fault. Power on test, listen to its sound, measure parameters, judge failure, and finally perform maintenance. For example, in the absence of phase of the motor, if the three-phase voltage value cannot be distinguished, you should listen to it and measure each phase voltage separately to determine which phase is defective.

5 Clean first and then repair

Clean the buttons, wiring points, and contact points of the heavily polluted pasteurized milk production line equipment and check whether the external control keys have failed. Many faults are caused by dirt and conductive dust blocks, and faults are often eliminated once cleaned.

6 Power first, then equipment

The failure rate of the power supply part accounts for a high proportion of the entire faulty equipment, so it is often more efficient to repair the power supply first.

7 Universal before special

 Faults caused by the quality of assembly parts or other equipment failures generally account for about 50% of common failures. Most of the special faults of pasteurized milk production line equipment are soft faults, which are measured and repaired by experience and instruments.

8 External first then internal

 Don't rush to replace damaged parts of the pasteurized milk production line before you consider replacing the damaged parts of the pasteurized milk production line when confirming that the peripheral device circuit is normal.

9 DC first, then AC

During maintenance, the static operating point of the DC circuit must be checked before the dynamic operating point of the AC circuit.

10 Debug after failure

For the equipment of the pasteurized milk production line that coexists with debugging and faults, the fault should be eliminated before debugging, and the debugging must be performed under the premise of line speed of the pasteurized milk production line.

How to save dry ice?

Dry ice is also called solid carbon dioxide, which is 78.5 degrees below zero. It can directly sublimate non-toxic and odorless carbon dioxide gas. At the same time, very low-temperature carbon dioxide gas encounters air at room temperature, and immediately forms a white dense mist, which is beautiful and moving.

"Dry ice" is a common name for solid carbon dioxide. It can obtain an ultra-low temperature of -78.9 ℃ (otherwise). Compared with ordinary ice cubes (0 ℃), it has the characteristics of smaller volume and better cooling effect. It does not produce any water. At the same time, "dry ice" has a bactericidal effect, which can effectively prevent the breeding of bacteria in food and maintain food freshness. At present, "dry ice" is widely used in the preservation, transportation, and storage of fresh food, aquatic products, and processed meat, as well as in the pharmaceutical industry and low-temperature processing of cold-inserted metals.

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How to save dry ice?

Dry ice must be stored in a special freezer, so that dry ice can be stored for 5-10 days. After the storage period has expired, the dry ice begins to form ice masses and even vaporize, and the use effect will be significantly reduced. After each use, be sure to remove the remaining dry ice from the machine and put it in the freezer.

● Never take dry ice directly by hand. Dry ice is extremely cold. Direct contact with the human body for a long time may cause frostbite of human skin tissue.

● Do not store dry ice in tightly sealed, small containers. Dry ice is extremely volatile and generates a gas 1000 times larger than the solid area, which creates huge pressure on the sealed container.

● It is best to dispose of the dry ice directly to make it naturally volatilize, so as to avoid danger of improper storage. If it must be stored, a more commonly used method is to store it in a dry vacuum flask. There is a vacuum insulation between the thermos bottle bladder and the outer bottle wall. The gas generated by the volatilization of dry ice can be released from the gap between the stopper and the bottle wall. To reduce internal pressure. But scientific experiments show that using this method can only save one day and one night.

Dry ice refrigerator keeps good freshness

There are four major advantages of using dry ice for cold storage: easy to use, safe and efficient, sufficient cold storage capacity, and high-cost performance.

Dry ice produces a freezing effect, is easy to use in cold storage, and is ideal for cooling. In addition to greatly reducing the speed of food spoilage and chemical reactions, dry ice causes the water in food to form ice, which also seriously hinders the growth of microorganisms, which can greatly extend the optimal date of food.

       The use of dry ice for refrigerated foods can greatly extend the storage time of food. The refrigerated foods have a short shelf life. If they can be frozen, they can be stored for several months. Dry ice can reach a low temperature of -78 degrees, which is a temperature that cannot be achieved by some freezer cabinets. Therefore, the use of dry ice for the preservation and transportation of refrigerated food, meat, fish, vegetables, fruits, and eggs can greatly extend the storage time.

       The phase change temperature (from solid to gas) of dry ice is -78.5 ° C. The actual temperature in the incubator after adding dry ice is between -38 ° C and -55 ° C. Many medicines and foods need to be stored at -18 ° C freezing temperature. Therefore, dry ice is used for refrigerated storage.

        In fact, biopharmaceutical companies often use solid carbon dioxide refrigerated reagents to send to the field, and dry ice with carbon dioxide is easy to use. It will not turn into the water like water ice, and the temperature is low, and the cooling effect is ideal.

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       Dry ice is widely used in refrigerated transportation. Therefore, dry ice has become a necessity for refrigerated transportation.

       Dry ice is easier to operate, safer and more convenient than refrigerated transport in liquid nitrogen tanks. It has been adopted by a considerable number of universities (mainly the College of Life Sciences) and research institutes in the world.

       Dry ice is used for cryogenic medical applications and low-temperature transportation of special drugs such as plasma and vaccines. Dry ice is used for the preservation and transportation of living cells and biological agents such as cell lines and genetic reagents. Biological laboratory living cell specimens are refrigerated with solid carbon dioxide. Refrigerated transportation of specimen blood in air transport is also indispensable for cooling.

      Dry ice is used for frozen and refrigerated transportation and preservation of lobster, crab, shark fin, salmon and other seafood. Dry ice also transports long- and short-distance transportation of electronic low-temperature materials and precision components.

Dry ice is used for the preservation of high-grade foods such as high-grade beef and mutton. In order to ensure that the moon cake ice cream always maintains excellent taste after being picked up and transported, Haagen-Dazs has always used dry ice to keep cold, and in recent years, special dry ice boxes have been made to keep the delicious flavors unchanged.

       The existing cold chain express and low-temperature distribution generally adopts the refrigeration mode of the refrigerated truck compressor refrigeration unit, which has large energy consumption. It is neither economical nor environmentally friendly for the current large number of low-temperature distribution. There are also some fresh cold chains expresses that use ice plates and other cold storage materials. Although it can be recovered, the cost is high, the secondary cold storage time is long, the turnover cycle is long, and the cold storage capacity is insufficient. There is a clear trend.

       In the past two years, a kind of rechargeable electric vehicle refrigerator has also occupied the fresh city distribution market, such as the fresh front refrigerated truck, which claims to perfectly solve the last mile of fresh food delivery. It does have advantages, but it also has a large investment, and the battery pack and frame have limited life cycles.

      Nowadays, cold chain logistics and intra-city distribution are increasingly using dry ice as a cold source and low-temperature distribution model. Dry ice is widely used in the distribution and storage of biological products, food, and aquatic products with a storage temperature below 0 degrees. Its excellent cooling effect makes dry ice the darling of cold chain distribution.

        The low-temperature distribution model that uses dry ice as a cold source is to use dry ice to release the cold capacity during transportation to maintain the low temperature of the cargo. This mode is very suitable for low-temperature and small-quantity delivery of goods. As a new low-temperature logistics distribution refrigeration method, the low-temperature distribution mode using dry ice has a lower cost, does not require additional energy, and is very convenient to use.

       Fresh foods have a short refrigerated storage period. If they can be frozen, they can be stored for several months. Long-term freezing must be kept at a low temperature of below -18 ° C. Dry ice can reach a low temperature of -78 ° C, which is impossible for most freezers. Achieved a low temperature. Therefore, the use of dry ice in the storage and transportation of refrigerated fresh food, meat, seafood, vegetables, fruits, and eggs, and the storage and transportation of eggs can greatly extend the storage time.