YanMao palletizer
Article catalogue:
- 1 、Reason for cut-off of safety relay of Tetra Pak packing machine
- 2 、How about Silofude Mechanical and Electrical equipment (Beijing) Co., Ltd.?
- 3 、What kind of equipment is needed for the milk production line?
- 4 、How to distinguish the quality of the packing machine?
- 5 、Tetra Pak packing machine password
Reason for cut-off of safety relay of Tetra Pak packing machine
The reason is that the line is short-circuited. After the appliance has been used for a certain period of time, the internal circuit will be aging, and the two wires in and out of the current will be exposed and short-circuited with each other. At this time, the safety relay will quickly give the reaction to cut off the circuit.
How about Silofude Mechanical and Electrical equipment (Beijing) Co., Ltd.?
Introduction: Xiluofude Mechanical and Electrical equipment Co., Ltd. is a company specializing in selling Tetra Pak second-hand equipment, second-hand Tetra Pak filling machine and its rear equipment, Tetra Pak spare parts, Tetra Pak equipment installation and commissioning, Tetra Pak equipment technical training company. The company is headquartered in Nanlang Industrial Zone, Nanlang Town, Zhongshan, Guangdong Province, with large Tetra Pak equipment debugging workshop and large Tetra Pak spare parts library. Founded in 2013, the company now has 8 technical personnel and 3 administrative personnel. The main products of Siloford Mechanical and Electrical equipment Company are used Tetra Pak TBA19, TBA9, TBA8, A1 high-speed machine, A3 flexible wire, A3 high-speed machine, the above models cover most of Tetra Pak bag types, the company also provides various types of Tetra Pak straw machine, capping machine, packing machine, all the equipment are debugged to normal operation before leaving the factory.
Legal representative: Wei Shanshan
Establishment time: 2013-07-24
Registered capital: 500000 RMB
Industrial and commercial registration number: 110102016124917
Type of enterprise: limited liability company (wholly owned by natural person)
Company address: room 209, Building 2, No. 2, South Caiyuan Street, Xicheng District, Beijing
What kind of equipment is needed for the milk production line?
The milk production line mainly produces sterilized fresh milk, pasteurized milk, reduced milk, peanut milk, student milk and so on. The complete fresh milk production line mainly includes: milk receiving system, blending system, milk purification and standardization system, homogenized degassing system, sterilization system, filling system and so on.
Full set of fresh milk equipment:
Storage tank-beverage pump-milk tank-hot and cold cylinder-cream separator-degasser-blending cylinder-homogenizer-ultra-high temperature sterilizer-plate heat exchanger-seed tank-fermentation tank-sterilizer-automatic filling machine.
Cow-grazing-physiological factors-extrusion-milk production-filtration-instantaneous sterilization-addition of additives-filling-outer packing box-advertising-listing.
Milk is a paradise for microbial activity. According to the experiment, the newly milked milk was not treated at room temperature, and the content of microorganisms per milliliter of milk soared from 114000 per milliliter after 12 hours to 1.3 million per milliliter in 24 hours. That’s why milk spoils easily. Therefore, the disinfection and preservation technology of milk is very important.
1. Disinfection of milk
In the process of production, the newly milked milk is generally put into the milk can for rapid cooling in order to inhibit the reproduction of microorganisms and prolong the antibacterial duration of milk. The cooled milk needs to be sent to the factory for processing in time. That is, after filtration, purification, cooling, homogenization, sterilization and packaging and other processes, it has become people’s daily drinking sterilized milk. Sterilization is an important process in the production of sterilized milk. Pasteurization is generally used (invented by German microbiologist Louis Pasteur in the 1850s, so it is named after it). This method is divided into two disinfection methods: low temperature and high temperature. The low temperature sterilization method is to put the milk into a special pasteurizer and heat the milk to 62 ℃ ~ 65 ℃ for 30 minutes, while the high temperature disinfection method is to heat the milk to 73.8 ℃ ~ 76.6 ℃ for a duration of 1 to 10 minutes, or 82.2 ℃ for no more than 5 minutes. Then quickly cooled to 10 ℃. The purpose of cooling is to prevent the reproduction of residual spores and to maintain the quality of milk. In addition, the use of local method can also achieve the purpose of disinfection. That is, after boiling with high heat, a cream film is quickly formed on the surface of the milk (subject to the milk does not overflow), as if a piece of cloth is covered on the waves. Calculated from the time of forming the lipid membrane, the effect of pasteurization can be achieved by cooking for another 15 minutes.
The temperature and time of milk disinfection must be strictly controlled. Otherwise, it will not only fail to achieve the purpose of disinfection, but also destroy the nutritional composition of milk. This is because: first, boiling at high temperature for a long time will change the protein in the milk from the sol state to the gel state, resulting in a large number of protein condensation and precipitation. Second, the calcium in fresh milk is electrostatically combined with casein to form casein calcium that can be digested and absorbed by the human body. Compared with sterilized milk, casein in milk boiled for a long time is reduced by about 20%. Calcium becomes calcium salts that are difficult to be digested and absorbed by the human body; third, long-term boiling will also decompose lactose with low nutritional value; fourth, it destroys a variety of vitamins, including vitamin A. Therefore, in principle, sterilized milk is drunk directly, and there is no need to boil it. If you need to heat up, just put the bagged cow in hot water of 50 ℃ to 60 ℃ for a while.
2. Preservation of sterilized milk
Pasteurized milk is not easy to keep at room temperature. Milk is most afraid of the sun. In the sun, milk containing vitamin A, carotene, vitamin B1, vitamin B12 will be destroyed, so it is best to avoid the light cold storage. According to the experiment, milk can be kept for 12 hours when cooled to 13 ℃, so put the sterilized milk in bags that are temporarily undrunk into the refrigerator freezer, but not in the freezer. Because once the milk is frozen and then heated, fat and protein will be separated, solidified and precipitated. At this time, the fat will float, the milk taste will change, and the nutritional value will also be reduced. If you buy self-employed milk, it is best to drink it at one time after boiling and disinfection, and it is not suitable to keep it. If you want to save, you can use a small container, sealed storage, but the time should not be too long.
Nowadays, both bagged and bottled milk sold in the market are disinfected and processed by dairy processing enterprises after purchasing fresh milk from dairy farms and cattle farmers. There are two methods for manufacturers to use sterilized milk, one is instantaneous heating at a high temperature of 135℃, and the other is
Pasteurization. In pasteurization, milk is treated for 30 minutes at 62-63 ℃ or heated to 72-73 ℃ for 20 seconds. If the packaging is well sealed, bottled milk can be stored at room temperature for several months to a year. The shelf life of bagged milk is 2-3 days in summer and 5-7 days in winter.
A senior engineer surnamed Zhang in a dairy factory said that according to the production process, liquid milk can be divided into three types: sterilized milk, yogurt and pasteurized milk. In terms of disinfection methods alone, there are two kinds of “pasteurized milk” and “ultra-high temperature sterilized milk”. In terms of packaging forms, Tetra Pak can be roughly divided into four types: plastic bags, Tetra Pak, cartons and plastic bottles, among which Tetra Pak bottles are divided into pillow (bagged) and brick (boxed), all of which are made by Swedish Tetra Pak Co., Ltd., which is composed of 5-7 layers of paper and aluminum foil. According to experts, the shelf life and drinking methods of milk have a lot to do with packaging, and different packaging and disinfection methods determine the shelf life of milk.
Pasteurized (bag / roof) pasteurized milk: also known as pasteurized milk. After sterilization at about 80 °C for a few seconds, it is “short-acting milk”, which needs to be preserved at low temperature and the shelf life is generally 1-7 days. When the storage temperature exceeds 4 °C, the bacteria in the milk can still reproduce, so it can not be preserved for a long time at room temperature. Pasteurized milk includes full-fat and partially defatted products, which are suitable for families with fast disinfection and high purchase frequency.
Bagged milk is cheap, so it can be delivered to thousands of families and become the breakfast food for many families. The appearance of fresh milk in the shape of a house is packed with paper materials that are protected from light and in line with the concept of environmental protection, and the international “cold chain control method” is adopted. that is, the whole process from fresh milk extrusion to production, storage, transportation and sale is carried out at low temperature, and the shelf life can be up to 7 days. One of its characteristics is “fresh”: from milk extrusion to product filling is completed within 8 hours; second, the production technology is advanced, scientific, the nutrients are well preserved, and the nutritional indexes are higher than those of ordinary bagged milk. The house-shaped milk with rich flavor and mellow taste is the fine product of fresh milk, and its price begins to approach ordinary people after a great adjustment. However, because it is still at a disadvantage in price, house-shaped milk can not replace cheap bag pasteurized milk for a long time.
Ultra-high temperature (pillow bag / brick box) sterilized milk: also called high temperature milk. By using the instantaneous ultra-high temperature sterilization method, the sterilization, box forming and packaging of the packaged materials are completed at one time, that is, the process from packaging forming to product filling is carried out in the sealed aseptic area. Tetra Pak fresh-keeping cartons with 5-7 layers of protective film can protect vitamins in milk from sunlight. Tetra Pak packaged ultra-high temperature instant sterilized fresh milk is “long-acting milk” with a long storage life, which can enable consumers to reduce the frequency of purchase. The product itself does not need to be refrigerated, and the shelf life at room temperature is generally 8 months, but the premise is that once the package is opened, it should be refrigerated and finished within 3-4 days as far as possible. Tetra Pillow packaging is economical and more suitable for carrying out.
How to distinguish the quality of the packing machine?
The quality of the packing machine depends on the following points:
First, whether it is a professional manufacturer, there are only a few domestic packing machines that do well, such as Shanghai Yuzhuang.
Second, whether there is a sound quality control process
Third, whether there is a perfect after-sales service system
Wait.
The most important thing is to consult a professional manufacturer.
Tetra Pak packing machine password
Tetra Pak packing machine password can ask customer service. TetraPak is the name of a company founded by Rubin Loxin. At the beginning of its establishment, Tetra Pak sold a packaging concept. Tetra Pak traditional bag (TetraClassic) is Tetra Pak’s first product on the market, which was launched in 1952.
This is the end of the introduction about Tetra Pak Packer and Tetra Pak Packer display ue25 alarm. I wonder if you have found the information you need? If you want to know more about this, remember to collect and follow this site.
