Tetra Pakproduction linedofully automatic packaging production lineIt consists of sterilization, filling machine, conveying and storage device, and automatic control system. Advantages: Compared with plastic bottles and glass bottles, brick shaped and pillow shaped Tetra Pak bags have a relatively larger volume ratio, and this packaging shape is easier to pack, transport, and store. From a technical perspective, Tetra Pak's six layer composite paper packaging consisting of paper, aluminum, and plastic can effectively block air and light, which are the killers that easily cause milk and beverages to spoil. Therefore, the small Tetra Pak makes the consumption of milk and beverages more convenient and safe, with a longer shelf life, achieving higher packaging efficiency.

Pillow milk packaging production line

Dairy production lineIt refers to the route taken in the production process of dairy products, which starts from the entry of raw materials into the production site and consists of a series of production line activities such as processing, transportation, assembly, and inspection. The narrow definition of dairy production line is a form of production organization that is organized according to the principle of objects and completes the product process. It is equipped with various equipment and workers for different types of work required to produce a certain product and its components according to the principle of product specialization, responsible for completing all manufacturing work of a certain product and component, and processing the same labor object with different processes.
Process flow of dairy production line:
Raw milk inspection → measurement → milk collection → filtration → buffering → separation → cooling → storage → preheating → flash evaporation → pre sterilization → cooling → storage → ingredients → storage → preheating → degassing → homogenization → ultra-high temperature sterilization → cooling → filling → packing → insulation experiment → factory delivery
1、 Washing and disinfection of equipment:
1. The cleaning and disinfection of equipment in dairy factories must be carried out in two different stages of operation, and the two processes cannot be carried out simultaneously, otherwise the expected results of washing and disinfection will not be achieved. During the two processes of washing and disinfection, washing is more important, and thorough washing is much better than directly disinfecting suburban fruits without washing. Therefore, washing is the top priority and should not be done hastily. Used equipment and pipelines must be cleaned immediately before disinfection and sterilization can be carried out.
2. After using the equipment and pipelines, they should be immediately rinsed with cold or warm water. If the milk attached to the equipment and pipelines is not washed off immediately and left to dry, the protein will denature and form a strong gel like film with salts. It is difficult to wash again, and too hot water should be used with salts to prevent protein hardening. Generally, the water temperature is best kept between 380C~600C.
3. When using detergent solution for washing, the temperature must be maintained at 600C~720C. The detergent solution has the following three functions.
A. Physical function: It can activate the residual fat, protein, salts, and other components in milk to produce milk and anti coagulation effects.
B、 Chemical reaction: It can cause saponification and hydrolysis of fats, producing fatty acids and glycerol, and degrading proteins.
C、 Mechanical action: It can flush away decomposed or loose milk scale and its decomposition products.
The emulsifying ability of detergent is related to its surface tension and also to its permeability, and the three effects listed earlier all promote each other.
The temperature for washing metal utensils, equipment and pipelines, and using detergent solution must be maintained at 71-720C, and then rinsed with hot water at 93-940C.
Glass utensils are usually treated with a detergent solution of 60-630C, then rinsed with water of 38-430C, and finally sprayed with water of 15-160C.
4. All metals, including stainless steel, are susceptible to corrosion by chloric acid and alkali, especially when using soft water with a low pH value.
5. After washing, utensils, containers, equipment, etc. can be dried by treating them with a disinfectant solution. When appliances and equipment are not in use, it is best to keep them fully dry because bacteria are not easily able to grow and reproduce without moisture. It is necessary to disinfect them again before use, even if they have been washed and sterilized the night before. This is the best and most effective way to do so before use the next day.