The most important thing in evaporated milk manufacturing is sterilization operation control. The temperature used in the high temperature sterilizer must be sufficient to ensure the complete killing of all microorganisms (biological) (Micro-Organism) in the milk. An autoclave is a high-pressure container that uses a pressure higher than normal pressure to raise the boiling point of water to a high temperature above 100 degree to sterilize liquids or appliances. As pointed out before, it is necessary to use the standard method of sterilization at 115.6 degree for 20 minutes, or use a method with slightly different temperatures and times but the same thermal dead point to be effective. In order for each tank to be completely sterilized, all milk tanks must be heated evenly during the entire sterilization time, and no gaps are allowed between the tanks. Can seam sealing must be tight. From experience, most waste products are mostly due to leaking cans, so sealing is an important part of eliminating waste products and ensuring quality.
Because milk is a nutrient-rich food, microorganisms can easily reproduce and grow, and they are also susceptible to various infections during processing. The autoclave is suitable for medical and health undertakings, scientific research, agriculture and other units. It is an ideal equipment for sterilizing medical equipment, dressings, glassware, solution culture media, etc. The portable autoclave is a qualified inspection equipment for QS and HACCP certification in food factories and drinking water plants. If you do not pay attention to hygiene (hygienism) during the milk processing process, or the equipment cleaning and disinfection work is not done thoroughly. , often lead to contamination, and the examination of microorganisms proves that if the food contamination rate is relatively high, there will always be heat-resistant spores among the microorganisms in the food. Some anti-microbial cells can be killed at 1-20 degree for 30 minutes, so they can withstand the heating effect during sterilization. Therefore, in the production of evaporated milk, we Pollution must be reduced as much as possible.
The presence of fat, protein, salt, etc. in milk components can affect the heat transfer effect (xiàoguǒ). For example, "grease" has a "protective" effect on bacterial spores, and protein can also increase (xiàoguǒ). ) The heat resistance of bacteria, combined with these characteristics, to develop the correct sterilization method to ensure product quality. An autoclave is a high-pressure container that uses a pressure higher than normal pressure to raise the boiling point of water to a high temperature above 100 degree to sterilize liquids or appliances. During high-temperature sterilization, it takes a certain amount of time to heat the temperature in the center of the can to the sterilization temperature. The heat transfer rate of the can has a great relationship with the sterilization temperature. During the sterilization process of evaporated milk, if the heating time is too long, it may cause protein solidification and deterioration. Therefore, the control requirements for sterilization temperature and time in the production of evaporated milk are relatively strict. Since the heat transfer of liquid is better when flowing, when sterilizing evaporated milk, the can is required to continuously shake the condensed milk in the can during sterilization. In this way, the viscosity of the evaporated milk can be controlled at the same time.