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Energy saving in milk processing

Janzekovic M., Mursec B., Vindis P., Cus F.

Journal of Achievements in Materials and Manufacturing Engineering

2009

Vol. 33, nr 2

197-203

Purpose: of this paper is to present the justification of replacement of the obsolete system for milk pasteurization and washing of the production line by the newer CIP system (cleaning in place) in the dairy. The latter ensures reliable washing and sterilization of lines and machines, which is one of the principal prerequisites for the product quality. Design/methodology/approach: The measurements were performed with the installed equipment CIP Module 5111 - 5116. The cleaning equipment is an 8 line satellite system. The SPS control and the visualization take place through the RAS (Remote - Access) network. The visualization data are archived and the visualization is connected to the PC network. The worn Alfa Laval pasteur has been replaced by the new Fischer equipment. Findings: The new CIP system assured 43% water saving, if compared with the old equipment. Saving of washing agents (caustic solution, acid) amounted to 11.5%. Due to smaller need for energy (gas, electricity) the energy costs were reduced by 19%. Research limitations/implications: The modern system for pasteurization and washing is closely connected with energy saving measures. It allows the production of safe milk products in accordance with HACCP (hazard analyses of critical control points) and reduces the hazard of injuries with chemicals. Practical implications: For any company the investments are a decisive factor for its growth and development. Modernization of systems for washing of production lines in dairies assures the cost reduction at all levels and the milk processing into high-quality milk products. Originality/value: The new CIP energy saving system has an influence on the costs of the dairy business activities and the reduction of environment burdening. Owing to the use of new equipment allowing 20 second maintaining time of pasteurization the pasteurization temperature has been reduced from 78°C to 76°C and, thus, the profitability of the pasteurization process has been improved.

Justification of replacement of pasteurization equipment in dairy

Janzekovic M., Mursec B., Vindis P., Cus F.

Journal of Achievements in Materials and Manufacturing Engineering

2008

Vol. 26, nr 2

191-194

Purpose: The purpose of this paper is to study the influence of new equipment on the effect of pasteurization in the department for pasteurization. The total bacterial count (TBC) in receiving raw cow milk and after termical treatment-pasteurization has been measured. Design/methodology/approach: The measurements were performed with old Alfa Laval Pasteur from year 1982 and after replacement with new Fischer pasteur 43 year 2006. The line between receiving tank to pasteur in dairy remain the same. The daily sampling and analyses of finale receiving tanks were made on department for receiving milk for October 2005 (93 analysis) and December 2006 (96 analysis). Findings: The raw milk was in October 2005 on average for 10,6% worse quality (calculation of average value of TBC per ml), then in December 2006. The effect of pasteurization was after test, at working old equipment only 32,25%, at working new equipment was 100,00%. Research limitations/implications: The new equipment for pasteurization allows the production of safe milk products in accordance with hazard analyses of critical control points (HACCP). Practical implications: The effect of pasteurization with the new pasteur was perfect. At internal margin 95% this level overreach all 31/31 analysing samples. We get more stable production and reduce expense of steam, which serves for reaching of appropriate temperature of pasteurization. Originality/value: to the use of new equipment allowing 20 second maintaining time of pasteurization the pasteurization temperature has been reduced from 78*C to 76*C and, thus, the profitability of the pasteurization process has been improved.