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Tyre Industry Uni Klinger Steam Engineering & sealing solutions provide exceptional performance in Dairy, food and beverage applications, delivering unsurpassed product integrity, traceability, and safety, as well as reduced downtime. Our food-grade products are built with high-quality, safety focused materials that are designed to minimize leakage and reduce costly repairs and downtime.
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- Dairy plants process the raw milk which they receive from farmers so as to extend its marketable life. They do heat treatment to ensure the safety of milk for consumption and to lengthen its shelf-life, and dairy products such as butter, cheese and milk powder.
- In filtration process different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state.
- A boiler is a device used to create steam by applying heat energy to water.
- A tank which receives condensate return from the steam system and make up water as required in a plant. Boiler feed water is an essential part of boiler operations.
- A multiple-effect evaporator is an apparatus for efficiently using the heat from steam to evaporate water. In this water is boiled in a sequence of vessels, each held at a lower pressure than the last. Because the boiling temperature of water decreases as pressure decreases, the vapor boiled off in one vessel can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of heat.
- Pasteurization is the process of heating milk to such temperature and for such periods of time as are required to destroy any pathogens which may be present, whilst causing minimum changes in the composition, flavor and nutritive value.
- Homogenization is stabilizing the fat emulsion against gravity separation. It is disruption of fat globules into much smaller ones. In Homogenization Milk is forced through a small passage at high velocity. The disintegration of the original fat globules is achieved by a combination of contributing factors such as turbulence and cavitation.
- Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, slurry or liquid. In Cheese industry it is used for production of skim milk powder suitable to be reprocessed to cheese.
