Application of vibrating screen in the production process of whole milk powder
Vibrating screens are widely used in many industries in our lives. Vibrating screens used in the food industry must be completely polished to meet GMP standards.
Special vibrating screens for the food industry are mostly used for the screening of powder and granular materials. For the screening of slurry, 450 vibrating screening filters are used, especially in the filtration of soymilk. The production process of whole milk powder has been continuously improved with the development of science, but in the advanced whole milk powder production process of Zui, the vibrating sieve machine is also used for the sieving process - the screen is generally 40-60 Head. Purpose: To make the milk powder even, loose and easy to cool.
The second-stage method was first proposed by Zui, and it was also the method that Zui first put into industrial production. Process: 1 spray method to make ordinary spray skim milk powder as the base powder. 2 Contact with moist air and steam to absorb moisture, the purpose is to agglomerate (or cluster) the milk powder particles, and start to crystallize α-lactose. 3 Contact with hot air for further drying. 4 blow cold air to cool it. 5 Gently sift through the sieve to make the particle size uniform.
Methods: Representative methods are the Peebles method, the Cherr-Burrell method, the B1aw-Konx method, and the Lauder-Lauder- Hodso), Bissell, Scott, etc.
Pebble Method The patent proposed by Peebles in 1954 was a method that Zui had put into industrial production. The process consists of blowing the base powder into the conical agglomeration chamber through a duct through a fan, and then encountering the steam to agglomerate and absorb moisture. At the same time, hot air of 32-60 ° C is blown from below the agglomeration chamber, and the base powder becomes clustered tidal powder after moisture absorption, and falls vertically into the tapered funnels 17, 18 below, while blowing cold air. At this time, the moisture content of the cooled molten powder is about 10% to 15%, which falls on the conveyor belt at the bottom and is sent to a fluidized bed dryer. The hot air of 110-121 ° C is blown from below to perform boiling drying to reduce the moisture content of the milk powder to 3.0% to 4.5%, and it is dropped into a rotary fine pulverizer to be pulverized, and sieved to adjust the particle size to make it uniform. Then package.
Lauder-Haudesson Act This law was introduced in 1958. Process: First, the base powder absorbs moisture by no more than 9%, and the Zui is about 5.5%. The steam flow blows the falling base powder in a transverse direction to form an agglomerated tidal powder, which is immediately contacted with hot air to be dried to a predetermined extent, and then discharged to the outside in a horizontal direction from below. Product Features: It is characterized by more β-lactose and less α-lactose.
Organic Red Wolfberry,Dried Red Wolfberry,Goji Berry Ningxia Wolfberry,Red Color Dried Goji Berry
NINGXIA STARLIGHT FOOD TRADE CO.,LTD , https://www.starlightfood.com