Scope of application
In the last stage of yogurt fermentation, if the required acidity has been reached, the yogurt must be quickly cooled to 15-20 ℃ to stop fermentation. Cooling is carried out in a plate heat exchanger with special plates (wide channel plates). The cooled yogurt is generally stored temporarily in the yogurt to be canned. In order to ensure the uniformity of product quality, the fermentation tank should be emptied within one hour as far as possible.
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Equipment characteristics
The application of wide channel plates ensures that the resistance and shear force of the plate heat exchanger to the product are minimized;
In order to ensure the cleaning effect of plates, a circulating pump for cleaning needs to be bypassed;
In order to ensure the stability of cooling medium temperature, a set of partially mixed cooling water circulation system is designed between ice water and products;
For Brown drink products, a high-pressure homogenizer or homogenization shear pump can also be equipped in front of the cooling equipment.
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