RU173194U1 - BRODSKY UNIVERSAL PASTERIZER - Google Patents

Abstract

The Brodsky universal pasteurizer (PBU) is designed for pasteurization up to 95 ° C and long-term aging (languishing) of milk during the production of baked milk, fermented baked milk, varenets, sour cream, yoghurts and other viscous products, as well as fermented milk solid products (curd clot and cheese grain) and associated serum i.e. for all types of dairy and sour-milk products. The vertical-cylindrical reservoir of PBU with a gear motor and a propeller stirrer, a sealed heat-exchange water cavity (crankcase) in the bottom, with heating elements, an expansion tank, a lower pressure pipe and an upper drain pipe, also contains a slotted water jacket cylinder, the inlet of which is connected to the upper drain pipe of the crankcase, and the outlet - with an expansion tank. A circulating electric pump is also installed in the PBU, connecting the expansion tank with the lower pressure port of the crankcase. A frequency-current speed regulator for the rotation of the gear motor with a quick-detachable lyre lattice mixer is installed on top. The PBU is equipped with a wide drain pipe to which a 40 mm milk drain valve and a narrow 1/2 '' whey drain valve with an oblique filter and a serum vane pump are connected. The screw supports can be made elongated for the passage of the press trolley with cheese molds or curd bags and the convenience of unloading solid products through a wide disk lock. The technical result is the convenience in the production of solid sour-milk products (cottage cheese and cheese grain), unloaded through a wide disk lock in a press trolley, as well as related whey discharged by a whey pump, and viscous products (yoghurts, sour cream) discharged through a milk drain valve.

Description

Application area.

Utility model, universal Brodsky pasteurizer, hereinafter referred to as PBU, is intended for heating (pasteurization) to 95 ° C and long-term aging of milk, including high fat content (up to 10% MJ), in the production of baked (stewed) milk, fermented baked milk, yoghurts, varenets , kefir, as well as fermentation, ripening and “boiling” of cottage cheese and cheese, pasteurization of cream, cooking sour cream, and can be used at food industry enterprises and dairy farms with a daily production volume from 200 l to 2500 l.

The level of technology.

Currently, for the pasteurization of milk, cream, fermented milk products, upon receipt of cottage cheese, cheese, sour cream, kefir, yogurt, Brodsky’s high-temperature pasteurizers according to patent No. RU 138358 [1], long-term pasteurization baths of electric-heated rolls according to patent No. RU 118173 [2 ], No. RU 2007146 [3], or VDP with steam heating and bubbler VDP-P, VDP-B [4], as well as plate pasteurizers in the stream [5, 6].

When developing the majority of products, heating to 76 ° C is sufficient, at which all LHC contamination is destroyed. However, the production of baked milk, fermented baked milk, yoghurts, jam, some other dairy products requires high-temperature heating of 90 ° C with an exposure of up to 3 hours for the formation of melanoid compounds with prolonged interaction of milk sugar with amino acids of proteins, coagulation of fats and other chemical and biological processes [ 7, 8]. When making cottage cheese and soft cheeses, it is also necessary to “cook” the product up to 80 ... 85 ° C after ripening with a motionless mixer (not damaging the curd and cheese curd - cheese layer).

Heating, aging and temperature control of products while maintaining the temperature in the VDP [2, 3, 4] is carried out by steam or built-in heating elements, which are located in the crankcase [2], or in the space between the outer and inner baths - a water “shirt” [3, 4] . Cooling is done with running water - cold or ice.

Lamellar pasteurizers in a stream [5, 6] provide heating and cooling for 15 ... 30 s due to heat recovery, which is unacceptable for prolonged heating (languishing) of milk, as well as long-term fermentation of cream (sour cream) or cottage cheese and soft cheeses.

VDP [2] with heating elements integrated in a sealed casing, heats the milk through the bottom with a working mixer to a temperature of 76 ... 80 ° C, after which the water in the crankcase and expansion tank boils and the heating rate decreases by about 2 times due to the limited heat transfer area . The resulting steam exits through the expansion tank, thereby reducing efficiency and increasing energy loss. Therefore, the technical limit of such VDP will be the temperature of 76 ° C.

VDP [3, 4] with a vertically cylindrical inner milk tank and a square outer heat-insulated casing with heating elements for water has an increased contact area of heat transfer along the bottom and side of the cylindrical water “jacket”, but its efficiency is reduced by about half due to the need to heat everything volume of water, under the bottom and in the corners of a square shirt. With a useful tank volume of 500 l, the shirt has a geometric volume of another 500 l, i.e. 1000 liters have to be heated, which is twice as much as the useful volume of milk. Partial filling of the tank by half reduces the heated usable volume by up to 33%.

Of the known devices, the closest in technical essence (prototype) is VPB according to patent RU No. 138358. It contains a thermally insulated vertically cylindrical tank with screw supports, a milk tap of limited passage Ф40 mm, a temperature sensor, an expansion tank, a gear motor, a propeller stirrer, a top cover, and also a sealed heat-exchanging water cavity (crankcase) with screeds in the bottom, heating elements, top drain water pipe, and the opposite lower pressure pipe located under the milk valve and connected through a ball valve to the water supply. In addition, a slotted water jacket is built into the cylinder of the tank, which forms annular slots with a lower inlet pipe and an upper outlet pipe with a circulating electric pump, through which an expansion tank is connected to the lower pressure pipe of the crankcase.

The main disadvantage of the prototype is the inconvenience in the development of curd clot, the production of cheese grains and the separation of curd clots and layers of cheese from associated whey. So, when ripening and producing cottage cheese and soft cheeses, after ripening, you have to “scoop out” curd clot and cheese layer with a sieve. For example, from a tank having a volume of 500 l it is necessary to manually “scoop out” 70 kg of cheese layer (curd clot), and 430 kg of whey is difficult to reload into another container. For the production of sour cream when it is poured into cups, the prototype milk crane of limited nominal passage Ф40 mm, taking into account the high viscosity of the product, is convenient in the prototype, however, if it is used for pumping whey with the simplest vane pumps, there are significant inconveniences of filtering solid particles in large diameter pipes of Ф40 mm that can seize whey pumps. In addition, for the production of cheese grain in the form of cubes with a size of 25 × 25 × 25 mm, the prototype does not have a lyre (trellis) mixer with a Vesper type speed controller that reduces the speed of the mixer by 10 times for smoothly cutting the cheese layer into cubes in the process etching of whey, therefore, this time-consuming operation has to be carried out with a manual string “lyre” followed by “scooping out” cheese cubes. Due to the low position of the drain tap, its small diameter and short screw supports, it is not possible to unload the curd bunch in bags, cheese molds and a press trolley with a height of at least 600 mm.

The purpose of the proposed utility model is to overcome the noted disadvantages of the prototype, the mechanization of manual operations in the manufacture of cottage cheese and soft cheeses, the convenience of separating whey and pumping it, i.e. implementation of a universal pasteurizer for almost all types of dairy products, including sour cream, kefir, cottage cheese, cheese and whey.

The technical result.

The technical result of the proposed utility model is the implementation of a universal pasteurizer, convenient in the production of almost all types of dairy products with heterogeneous viscosity, solid and liquid fractions.

The technical essence of the device

For this purpose, into a pasteurizer containing a thermally insulated vertically cylindrical tank with screw supports, a temperature sensor, an expansion tank, a gear motor, a stirrer, a top cover, and also a sealed heat-exchange water cavity with screeds in the bottom, heating elements, an upper drain water pipe and the opposite lower a pressure pipe located under the milk valve Ф40 mm and connected through a ball valve to the water supply, moreover, a slotted water jacket (SHVR) is formed in the cylinder of the tank, forming ring slots and, with a lower inlet pipe and an upper outlet pipe, while the upper drain water pipe of the cavity is connected to the lower inlet pipe of the ShVVR, and the upper output pipe of the ShchVR is connected to the expansion tank, in addition, the circulation pump, the inlet of which is connected to the drain pipe of the expansion tank, and output - with the lower pressure pipe of the heat-exchange water cavity, ACCORDING TO THE ESSENCE OF THE USEFUL MODEL, on the top cover there is a frequency-current regulator of rotation of the gear motor, a wide drain pipe is welded into the bottom of the tank containing a wide drain disk shutter and a coarse strainer, a small ball valve with an oblique filter and a whey vane pump is welded into a wide drain pipe.

In the pasteurizer, elongated screw supports for the passage of the press trolley can also be made and a quick-detachable "lyre" (trellis) mixer introduced.

A brief description of the drawings.

In FIG. 1 shows an assembly drawing of a 500 L PBU.

In FIG. 2 - scan of the slotted water jacket SCHVR, consisting of two symmetrical halves.

PBU (Fig. 1) contains a thermally insulated vertically cylindrical tank 1, with screw supports 2, a temperature sensor 3, an expansion tank 4, a gear motor 5, a propeller stirrer 6, an upper cover 7, and also a sealed heat-exchange water cavity (crankcase) 8 with ties 9 in the bottom 10, heating elements 11, the upper drain water pipe 12 and the opposite lower pressure pipe 13, located under the wide drain pipe Ф 100 mm 14 and connected through a ball valve 15 to the water supply 16. A slotted water jacket is built into the cylinder of the tank 1 ЩВР 17, which forms annular slots with a lower inlet pipe 18 and an upper outlet pipe 19, the upper drain water pipe 12 of the crankcase cavity 8 being connected to the lower inlet pipe 18 of the ШВР 17, and the upper outlet pipe 19 of the ШВР 17 is connected to the expansion tank 4. ЩВР 17 for small volumes of milk up to 250 l and a bottom diameter of up to 800 mm, has a length of up to 2500 mm and is made from a single sheet of AISI304 steel (10X18H9T), and SCHVR of large volumes PBU500 ... 1000 for D = 1250 - from two halves with a size of 1963 × 1000 (Fig. . 2); for VPB2500 with a diameter of D = 1500 mm, from two sheets 2355 × 1250 mm. ShchVR 17 is obtained by the resistance welding method on the seam machine МШ3302 from sheets of 1.5 mm (inner) and 1.0 mm (outer) with a slot pitch of 60 mm (Fig. 2). When the pressure is supplied to the ShchVR after flashing and welding the water tank 3at, the slits ShchVR 17 “inflate” to 3 mm and form conditional passages significantly exceeding the passages of the F30 × 1 pipes, of which the lower inlet pipe 18 and the upper outlet pipe 19 of the ShchVR are made. In SCHVR 17, the turns of the stream 20 are made, which lengthens the water path and improves heat transfer. Convection heat flow of hot water from the crankcase 8 when heated by heating elements or cooling the water pipe rises through the pipe 18, turns up and then through the pipe 19 goes into the expansion tank. The maximum heat transfer area is also ensured by the complete symmetry of the halves of the ShVVR 16 and the equality of the gap pitch. The circulation electric pump 21 connects the drain pipe of the expansion tank 4 with the lower pressure pipe 13 of the heat-exchange water cavity 8 and during operation provides active water circulation through the crankcase 8 and the ShVR 17.

A wide drain pipe Ф 100 mm 14 is welded into the bottom of the tank 10, passing through the crankcase 8 with a coarse strainer 22 and a butterfly valve Ф 100 mm 23, for convenient passage of solid products (cheese, cottage cheese). A small 1/2 '' 24 ball valve is also tightly welded into the wide drain pipe 14 with an oblique fine filter 25 and whey vane pump 26. A milk valve 27 Ф40 mm for viscous products (cream, sour cream, etc.) is welded into the same wide drain pipe 14. yogurt, kefir). The screw supports 2 are made elongated for the passage of the press trolley and the unloading of solid products in coarse calico bags and cheese molds with the extraction of residual whey. The quick-detachable lyre mixer 28 is included in the PBU kit. To protect the heating elements 11 from dry running, a float level sensor 29 is installed in the expansion tank 4, and a water temperature sensor 30, set to 97, is also installed to prevent boiling (boiling) of water in the expansion tank 4. ° C - shutdown. To regulate the speed of rotation of the motor gearbox 5 in the control cabinet (not shown in Fig. 1), a frequency-current controller 31 of the Vesper type is installed on the top cover.

PBU works as follows.

In the production of baked milk (varenets, fermented baked milk, yoghurts, kefir) for high-temperature pasteurization, the crankcase 8 and expansion tank 4 are filled with water, the desired temperature of stewing is set higher than 96 ° C on the temperature sensor 3 - off, on below 94 ° C - on, thereby ensuring heating milk.

When the baked milk reaches 94 ° C, boiling of water in the crankcase 8 will begin, limited by the water temperature sensor 30. Due to the operation of the mixer 6 and the large heat exchange area through the bottom 10 and SCHVR 17, as well as the operation of the circulation pump 21, the milk temperature continues to rise to 96 ° C after which the temperature sensor 3 de-energizes the heating elements 11, and such temperature fluctuations of 95 ± 1 ° C are automatically maintained for 3 hours, replenishing only the external heat losses to the atmosphere, which are minimized due to reliable thermal insulation of the tank 1 and double loizolirovannoy lid 7 on the locks (in FIG. 1 not shown). The circulation electric pump 21 pumps water through the crankcase 8 and ShchVR 17, improving heat transfer on the surface of the heating elements 11 and stabilizes the heat pressure between water and milk by equalizing the temperature along the entire circulation circuit. Steam heating at TENs 11 decreases at 100 ° C and thereby additionally reduces losses from boiling water and increases efficiency. The propeller mixer 6, when adjusting the controller 31, rotates at a nominal speed of 36 rpm, providing intensive heat transfer throughout the entire volume of the product.

After holding (languishing), the heating elements 11 are turned off and the ball valve 15 is opened while the propeller stirrer is working 6. Cold water flows passing through the crankcase 8, nozzles 13, 12, 18, SCHVR 17, turns 20 and further nozzles 19 into the expansion tank 4, maximally fully heat and cool the product at maximum speed and minimum costs compared to analogues [4, 5], because uniform flow of symmetrical flows of cooling water along the annular "snakes" of SCHWR 17 relative to hot milk with a flow length of up to 5 m provides greater heat transfer than with a length of convection flows of not more than 1.5 m for analogues [4, 5]. Those. less water will be required for cooling and its outlet temperature will be higher. This is also facilitated by the circulation pump 21, which increases the circulation flows by 2 ... 3 times in comparison with the costs through the ball valve 15.

In the production of viscous fermented milk products, milk is cooled to the appropriate temperatures (sour cream 32 ° C, kefir 25 ° C, varenets 35 ° C, fermented baked milk 35 ° C, etc.), fermented and fermented for 12 hours. To fill the finished viscous products, open a milk crane 27 Ф40 mm and carry out dosed filling with the corresponding lines when the propeller mixer 6 is working to homogenize the product. In the production of solid fermented milk products (“cooking” curd clot or a layer of cheese curd soft cheese) after pasteurizing milk of appropriate fat content and cooling it to the fermentation temperature (32 ° C for cottage cheese, 39 ° C for cheese grain) when the propeller stirrer 6 is operated through the regulator 31 at a speed of 36 rpm and a circulation pump 21 to increase heat transfer and increase efficiency. Then carry out the fermentation with the appropriate fermentation and fermentation of the product for 12 hours at the above temperatures in thermostatic mode without rotation of the mixer 6.

Next, the quick-detachable propeller mixer 6 is replaced with a lira mixer 28 and heating is done - “boiling” of ripened cottage cheese or cheese layer to 76 ... 85 ° C with a stationary lira mixer 28, but with a working circulation pump 21. Despite the deterioration in heat transfer caused by the shutdown of the motor gearbox 5, water circulation over the entire large heat transfer surface (ЩВР 17 and bottom 10 of tank 1) reduces the heat pressure between water and the combined fermented milk product: whey (bottom) and cheese (curd) layer (matured and floated) we go up), which does not exceed 10 ... 15 ° С, therefore, it is possible to quickly heat (cook) the curd or cheese layer to the temperature of curd clot or cheese grain formation, reaching 80 ... 85 ° С. Next, cool the finished product and whey to 36 ° C from the water supply system 16 through the valve 15. When pumping the whey, open the ball valve 24, turn on the whey pump 26 and, through double filtration with a coarse filter 22 and an oblique fine filter 25, whey can be pumped out without hindrance for 15 ... 20 minutes from the bottom of the tank 1. In the process of pumping out the serum using the frequency-current controller 31, rotate the lyre mixer 28 at a low speed of 2 rpm, thereby cutting the cheese curd layer falling into cubes 25 × 25 × 25 mm. After that, a press trolley is rolled up under a wide disk shutter 23 (not shown in Fig. 1), it is opened with the filter 22 removed and the solid product is unloaded through a wide passage Ф 100 mm into cheese bags or cheese molds for pressing and finally squeezing the remaining whey into press trolley without any loss. The remaining whey from the press trolley is drained when it is open.

Thus, the proposed utility model implements a universal pasteurizer for processing all types of dairy and sour-milk products, including liquid, viscous and solid fractions. It is convenient in small-scale production up to 2000 liters per day with the ability to daily change the types of products according to customer requests. In this case, of course, it is necessary to thoroughly rinse and disinfect the tank 1 after completion of the preparation of a particular product and its emptying. The proposed universal pasteurizer allows you to save money dairies and peasant farms by reducing the range and number of capacitive pasteurizers designed for specific individual types of products.

Information sources.

1. High-temperature pasteurizer Brodsky, patent PM RU No. 138358

2. Bath long pasteurization patent RU No. 118173. Author L.E. Brodsky

3. Bath long pasteurization. Utility Model Patent RU 2007139028

4. Long-term pasteurization bath VDP-P, VDP-B. Website www.normit.ru/equipment/v80.php

5. The device for pasteurization. Utility Model Patent RU 2007146478

6. Pasteurizer PMR-02-VT. Website www.pasterizator.ru/paster5.htm

7. Wikipedia, Baked milk www.ru.wikipedia.org

8. GOST 31455-2012. Ryazhenka. Technical conditions

Claims (3)

1. A universal pasteurizer containing a thermally insulated vertically cylindrical tank with screw supports, a milk valve, a temperature sensor, an expansion tank, a gear motor, a propeller stirrer, a top cover, and a sealed heat-exchange water cavity - a crankcase with screeds in the bottom, heating elements, and upper drain water pipe and the opposite lower pressure pipe located under the milk valve and connected through a ball valve to the water supply, and a slotted water p is built into the cylinder of the tank a head (SHCHVR), forming annular slots, with a lower inlet pipe and an upper outlet pipe, while the upper drain water pipe of the crankcase is connected to the lower inlet pipe of the ShCHVR, and the upper outlet pipe of ShCHVR is connected to an expansion tank, in addition, a circulation pump connecting the expansion tank a tank with a lower pressure head pipe of the crankcase, characterized in that a wide drain pipe is welded into the bottom of the tank, containing a wide drain disk lock and a strainer of rough cleaning, a small ball is welded into a wide drain pipe howling crane with oblique filter and whey vane pump. 2. The universal pasteurizer according to claim 1, characterized in that the screw supports are elongated for the passage of the press trolley. 3. The universal pasteurizer according to claim 1 or 2, characterized in that a quick-detachable "lyre" lattice mixer is introduced into it.

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