Portable milk cooler

Abstract

According to the portable milk cooler, firstly, milk is introduced into the barrel body, then cooling water is introduced into the cooling water inlet of the heat exchange spiral coil pipe, or the milk and the cooling water are introduced into the barrel body and the heat exchange spiral coil pipe at the same time, so that countercurrent flow heat exchange occurs between the cooling water and the milk to be cooled in the barrel body; the milk at the expected temperature is obtained from the milk outlet at the bottom of the barrel, and the cooling water after heat exchange can be used for other purposes. The portable milk cooler has the advantages of being simple in structure, capable of achieving intermittent or continuous efficient milk cooling, convenient and fast to clean and operate and the like.

Description

technical field [0001] The invention relates to the field of milk cooling, in particular to a heat exchanger capable of cooling milk conveniently and efficiently, belonging to the technical field of heat exchanger design, in particular to a portable milk cooler. Background technique [0002] Since raw milk may contain various spoilage and pathogenic microorganisms such as Brucella and Salmonella, the processing of raw milk and dairy products must be sterilized to ensure food safety. The heat-treated milk must be cooled in time to further inhibit bacterial reproduction and improve the preservation performance of dairy products. After several stages of cooling, the milk is cooled to different temperatures according to the technological requirements of different products. Pasteurized milk requires the temperature to drop to about 4°C. Milk used for cheese production and fermented milk processing generally requires cooling to about 30°C. Fermentation treatment. In the process ...

AI Technical Summary

Problems solved by technology

In relatively backward small-scale factories and retail processing stores, milk cooling often adopts a simpler but inefficient cooling method, directly semi-immersing the container containing milk in cold water, which has poor heat transfer effect and takes a long time. A large amount of cooling water is required

In the more advanced large-scale dairy process, widely used heat exchangers include intermittent storage tank heat exchangers and plate heat exchangers. These heat exchange equipment have their own characteristics. The structure of the intermittent storage tank heat exchanger is simple, but The heat exchange time is long and cannot work continuously; the heat transfer efficiency of the plate heat exchanger is high, but the flow channel is narrow, and it is very sensitive to the fouling on the surface of the heat flow side

Therefore, there is still room for improvement in the heat exchange efficiency, working mode and cleaning convenience of the existing milk cooling equipment

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