Functions of cooling tower in cooling chilling process in food industry

Find out all food processing as pasteurization, sterilization and more cooling chilling processes in which heat exchanger and cooling towers are used

Pasteurization is the process that allows food to be stored for a long time: the process can be used for both liquid and semi-liquid foods. Since 1860, the year of the discovery and implementation of the process by Louis Pasteur (who tested it on wine and beer), pasteurization has become a fundamental process for food preservation, so much so that it is now used by all industrial production facilities. then up to the present day. The process consists in treating foods at high temperatures, usually between 60 and 80 degrees, for a variable time in order to reduce and render harmless, all those micro-organisms that are present in foods in such a way that they do not give rise to pathogenic factors (for example colibacilli and mycobacteria). The strong point of pasteurization is that it helps to preserve food without changing the organoleptic characteristics of food, as opposed to sterilization that instead alters them. This, in fact, consists of a process that changes the characteristics of foods. The treatment involves high temperatures, which can reach 120 degrees and which aim to eliminate any agent or microorganism and all the existing sporogenic forms. The central advantage of sterilization is the longer life of sterilized products, but the disadvantage is the mutation of flavor. To obtain better results for pasteurized products, these must then be rapidly subjected to a subsequent cooling action (which in sterilization is not necessary) that allows to minimize the development of the micro-organisms present. These, such as spores, survive pasteurization, which is why the products must be consumed quickly. In fact, pasteurization is a short-term conservative method. The great advantage of this is that, in the unaltered taste of the product, it is possible to limit the development of pathogens to the maximum, even though the later duration of maintenance must be considered with respect to sterilization. The main use of pasteurization and which appears more efficient, occurs for milk or dairy products that are then stored in cold storage until consumption by the customer. Pasteurization in the industrial field must be performed with special machinery: normally two methods are followed. A first, called low, is generally used for beer, dairy products and wine, takes place at temperatures of about 60 degrees (for a time ranging from 20 minutes to half an hour) and one, called high, which takes place at temperatures of around 80 degrees for about 20 seconds. This technique is the most used on large-scale plants because as it is faster, it allows a much higher daily production than the other mode. Pasteurisers are normally steel machines that have two strong and opposing thermal actions: the heating of the food substance, as described above and the cooling of the same up to 3 or 5 degrees. Generally they use plate heat exchangers (which make use of interspaces for the thermal action) or tubular ones to perform the thermal changes: the liquids that have to be pasteurized run along pipes or corridors where they are flanked by structures that modify the temperature of the food up to the desired one and for the fixed time, through pumps for the circulation of food and refrigerant fluid. All this, although the duration of the food increases also considerably, involves the use by the plants of non-modest electricity.

Find out the applications of cooling tower thermal power plant and how work cooling towers in steel plant

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