Sour Cream Workshop Design 15 t/day

Introduction

Of all dairy products, fermented milk is the oldest. They are designed for the daily nutrition of children and adults, and are also dietary and curative.

These products are easily digested, have preventive properties. Dietary and therapeutic properties are valuable. This is largely due to the favorable effect on the human body of lactic acid bacteria and substances formed as a result of their vital activities during the ripening of milk (lactic acid, carbon dioxide, alcohol, vitamins, etc.).

The action of fermented milk products on the human body was first studied by the great Russian scientist I.I. Mechnikov. With the development of microbiology, dietary, and with the discovery of antibiotics, the therapeutic properties of these products were scientifically substantiated. It was found that the lactic acid contained in them delays the development of rotten microorganisms in the human intestine and has a beneficial effect on the digestion process.

As a result of the vital activity of some microorganisms, the synthesis of vitamins B1, B2, B12, C.

Digestibility of fermented milk products is increased due to partial peptonization of proteins in them, i.e. their breakdown into simpler compounds. In addition, in products obtained as a result of mixed lactic acid and alcohol fermentation, the protein clot permeates the smallest bubbles of carbon dioxide, due to which it is more accessible to the enzymes of the digestive tract.

In recent years, the dairy industry has been significantly enriched with the latest equipment - automatic machines and semi-automatic machines, automatic control devices. On the basis of deep knowledge of the essence of technological phenomena, improvements are made to the technological processes of milk processing and dairy products production, new technological schemes are created and the range of dairy products is expanded.

To increase the degree of dispersion of milk fat and dairy products, special devices are used - homogenizers. In homogenizers, under known conditions, fat balls of natural milk can be crushed 10 times.

Homogenization is used in the production of whole milk products, sterilized milk and ice cream, is widespread in cheese making. Homogenization prevents sterilized and condensed milk from sucking, improves the taste of ice cream and processed cheese. When producing natural cheese from homogenized milk, fat waste into whey is reduced.

1 production flow chart

Process by thermostatic method consists of the same technological operations as in production by reservoir method carried out in the same sequence: preparation of raw materials, normalization, pasteurization, homogenisation, separation, cooling, fermentation, packing, fermentation in thermostat chambers, clot cooling, clot ripening.

Raw material acceptance and preparation, heat treatment and homogenisation of milk, its cooling to the fermentation temperature is carried out in the same way as in the reservoir production method. Then the cream is fermented in the container. Immediately after the starter is added, milk is supplied to the machine for packing dairy products in containers. At the same time, the duration of packing of fermented cream from one container should not exceed 2 h. Closed packages are immediately sent to the thermostat chamber, where the temperature favorable for the development of the sourdough microflora is maintained, namely - 0... 8˚S and cooled to a temperature not higher than 8˚ C. The duration of cooling and ripening of sour cream is 6... 12 h. The end of fermentation is determined by the acidity and density of the clot. The product is then sent to the refrigerating chamber for cooling and maturation.

Cooling can be carried out in the same chambers as digestion. That is ensured by cooling the air in the chamber after completion of the fermentation. In this case, the need to transport the fermented product from the thermostat compartment to the refrigerator compartment is eliminated. The product is stored in the finished product storage chamber.

The reservoir method has advantages over the thermostat method: it allows to reduce the production area by eliminating thermostat chambers and reducing the area of ​ ​ refrigerating chambers. Due to this, the removal of products from 1m2 of the production area increases and labor costs decrease by 25%.

Thus, based on the obtained comparison results, based on the advantages of the tank method, we will produce sour cream in the designed workshop by the tank method.

1.2 raw materials for production of fermented milk products

1.2.1 Milk. Physical properties of milk

Fresh milk has certain organoleptic properties, density, freezing point, and boiling point, viscosity. Milk from healthy cows is a homogeneous liquid, yellowish-white or white in color, sweet taste, with a specific smell. The density of whole cow's milk ranges from 1.0271.032g/cm3. Molosivo has an increased density of 1.0381.050g/cm3

The density of milk depends on its chemical composition, since the density of its components is different. Thus, the density of milk fat is 0.924, dry defatted residue 1.6, proteins-1.28, sole2.16, lactose-1.55. The density of cream is close to one and, depending on their fat content, ranges from 1.005 to 1.025. However, the density of whole milk with an increase in fat content does not decrease, but even slightly increases due to a simultaneous increase in the content of dry defatted residue .

Milk density increases when cream is removed or fat-free milk is added to whole milk. The addition of water reduces it.

The freezing point of milk is lower than water, on average it is minus 0.54 ° C and ranges from 0.54 to 0.58. The boiling point of milk is 100.2 ° C.

Viscosity is the resistance that milk particles test and exert when they are stirred relative to each other.

It serves as a characteristic of consistency and, in addition, is important in the homogenization of milk, the production of dairy preserves and lactic acid products.

1.2.2 Requirements for milk quality

Along with the increase in milk production, it is necessary to improve its quality. Milk can be brought to the consumer with the preservation of its natural nutritional, therapeutic and taste properties only with strict observance of sanitary hygiene, zootechnical and veterinary requirements, machine milking rules and with minimum duration of milk processing processes. In appearance and consistency, milk should be uniform, white or slightly yellow, without sediment and flakes, not frozen.

Depending on the physicochemical and microbiological indicators, milk is divided into two classes: 1acid 1618 ° T, mechanical contamination of the first group, bacterial insemination of the first class; 2 grade 16-20 ° T, density of milk of grades 1 and 2 should not be lower than 1.027. Non-grade milk is separately released. Milk that does not meet the requirements of the standard for physicochemical indicators, as well as milk received from cows in the first seven days (molosivo) and in the last seven days of lactation (old-fashioned), with the addition of neutralizing and preserving substances with foreign odors, is not subject to acceptance. Milk is a very good medium for the development of various microorganisms. If pathogenic bacteria enter it, it can become a source of serious human diseases.

Primary milk processing consists of three main processes:

a) cleaning from mechanical impurities, which is carried out by filtration of milk or by centrifugal method;

b) cooling in irrigation, plate flow coolers or in tanks;

c) coolers of various types;

d) storing chilled milk in cooling tanks or thermos tanks.

Milk produced for sale must have a temperature not higher than 8 ° C. At factories, products are subjected to examination, physicochemical and microbiological studies.

The production of fermented milk products is possible due to the property of casein to coagulate under the influence of lactic acid formed during the cleavage of milk sugar by lactic acid bacteria. The processing properties of milk depend on the consumption of raw materials per unit of production and its quality, as well as storage resistance.

Milk, due to the specific features of its individual components, is an extremely valuable raw material.

Development of automatic control system

5.1 justification of selection of control, regulation, alarm and interlocking points

To obtain cream and defatted milk intended for normalization of whole milk, a separator of cream separator (O1) is installed in the workshop.

In order to ensure periodic discharge of the sediment and prevent leakage of the separated milk through the discharge windows, the water supply must be carried out only after a complete set of revolutions by the drum of the separator and control the pressure in the pipeline system.

When adjusting the fat content of cream, it is necessary to control the pressure in the pipeline of defatted milk and the amount of cream at the outlet of the separator.

Since the cream in the storage vessel E3 needs to be supplied cooled, after the separator it is sent to the plate cooling unit T1 in which it is cooled to a temperature of 46 ° C.

Upon stopping the supply of cream to the receiving tank, the level of product in it decreases. In order to prevent air from entering the heat exchanger when the cream supply to the equalization tank breaks, the level in the tank must be controlled and controlled.

Thus, the controlled parameters are: water supply to the separator, fat content, temperature and cream level.

Controlled parameters: separator drum speed, temperature and cream level.

Organization of equipment repair in the workshop. ppr graph

Production equipment is the most important part of the fixed assets of food industry enterprises, their technical and production potential. Therefore, maintenance and repair issues that ensure the durability and operability of the equipment should be the subject of daily attention.

During the operation of machines and devices, their operability is lost, mainly due to wear and destruction of individual parts. Therefore, it is necessary to carry out a number of measures to maintain and restore the operability of the equipment, the periodicity of which is determined by design features and operating conditions.

Maintenance is divided into two types: daily and periodic. Every shift is carried out during the working shift by process and workshop personnel and includes the following operations:

a) keeping the equipment clean;

b) monitoring of technical condition by means of external inspection;

c) checking the operation of lubricating and cooling devices;

d) checking the operation of instrumentation and automation devices;

e) check of straps, cables, chains tension;

f) check of faults of protective enclosures;

g) checking the operation of devices for emergency shutdown of equipment;

h) check of condition of bolt, screw, wedge and key connections;

and) performing simple adjustments.

Periodic maintenance is carried out by repair personnel to prevent failures or faults, which are not strictly regulated, but must be carried out at least once a month, on repair or weekend days, or during equipment shutdown. In addition to daily maintenance operations, it includes:

a) checking the presence and quality of the lubricant and, if necessary, replacing it;

b) check of various seals;

c) carrying out simple repair works;

d) control of hydraulic, pneumatic and electrical systems;

e) adjustment of individual assembly units or machine as a whole .

Repair is a set of operations to restore the operability of the equipment and restore the resource of the equipment.

There are three types of repairs: current, medium and capital.

Routine repair is carried out during operation to ensure the equipment operability and consists in replacement and restoration of its individual parts and their adjustment. The current repair volume is not less than 20% of the capital. Routine repairs are carried out at the installation site of the equipment by the repair and duty personnel of the production workshop. He manages the repair and is responsible for the quality and timeliness of the repair work of the workshop mechanic.

Medium repair - repair performed to restore serviceability and partial restoration of equipment life with replacement or restoration of components, parts, refinement of the previously drawn up list of defects. The volume of the average repair is not less than 50% of the capital. Repair is carried out by the mechanics service.

Overhaul shall be carried out in order to restore serviceability and complete or close to complete restoration of equipment life with replacement or restoration of any parts of it, including basic ones, and their adjustment. Overhaul is carried out by the repair and mechanical workshop, as well as by other organizations under contracts. The chief mechanic of the enterprise leads and is responsible for the timeliness and quality of major repairs.

All types of repairs are carried out according to the established schedule in accordance with the standards of equipment downtime due to repair with full provision of its materials, spare parts and labor.

6.2.2. Maintenance

To service the homogenizer, provide a table for storing parts and tools.

The durability and reliability of the homogenizer depends on the correct and timely care of the homogenizer, according to the requirements of this instruction.

Periodic care includes oil replacement in the homogenizer.

Disassemble and assemble the homogenizer during inspection or repair, perform current inspection and overhaul of the homogenizer, refer to schedules. Perform a complete revision of the homogenizer once a year.

It is not necessary to disassemble the homogenizer completely without much need. Disassembly and assembly for inspection and replacement of worn parts can be performed in parts. If there is no special need, then do not remove ball bearings, gears and half-couplings from the seats so as not to disturb the correct fit.

If cracks or shells are detected on the housing parts, the homogenizer must not be activated.

To avoid entanglement of parts of the same name during operation of several homogenizers, the main parts are marked with a serial number.

When disassembling and assembling, avoid the appearance of gags, dents, etc. on the parts.

When disassembling, put all parts only on soft gaskets (wood, rubber).

Remove ball bearings from shafts only by extractors behind the inner race.

When disassembling parts, wash, inspect, replace worn parts with new ones.

Special attention should be paid to the state of disassembly and assembly of ball bearings. Spare ball bearings shall be stored in the prefabricated package. It is not recommended to break the factory preservation of ball bearings prior to their installation on the homogenizer.