Dairy, Pharmaceutical, Food, Beverage Systems

Required water quantity will be taken in to the Sugar Dissolving Tank. Once the required quantity of water is taken in,     valve will be closed using the load cell.
Waterwill be heated up to set temperature (say 45-80 deg C)
Desired quantity of Pre-weighed Sugar Granule will be added manually through the funnel of the ventury system, while     the Hot water will be circulated through the ventury system and sugar will be dissolved by circulation
Circulation will continue till required brix sugar syrup is prepared and checked.
Inlet provision is made to receive other minor ingredients (emulsifier)
Now the Sugar Syrup is ready to be transferred to pre-mix pasteurizer through the Sparker filter

Sparkler Filter/Hy flow Coating Mixing Tank
Jet Mixing tanks
Syrup routing module
PHE Plate Heat Exchanger 32/82 °C
Dissolver for solids / addition of micro ingredients
Sugar Storage Tank

Blending is when substances are combined in a gentle fashion so that they become inseparable but are not necessarily homogeneous. Blending is associated with the combining of solids (dry) with solids and solids with small amounts of liquids (wet). Poor blending of solids can lead to issues like product settling out while being transported (segregation) or the formation of wet clumps.

Simple examples of dry blends in food processing include:
Powdered milk products
Beverage mixes (Fruit Juices)
Cake mixes
Seasonings

A more complex case is blending starch and dried vegetables together for a soup mix.

Mixer tanks are available for mixing, blending, agitation for many applications including food and brewery for drinks and foodstuffs, chemical mixing, and water treatment for agitation to avoid settlement in sludge tanks water treatment including polymer makeup and dosing. Mixer, blending, and process mixer tanks come in different sizes and shapes, including conical full drain and flat base tanks.

Mixer storage vessels play a crucial role in material supply and product holding. In many instances, the temperature, pressure and equalisation of the vessel's substances are vital for material durability, hygiene, safety and quality. Agitators are often applied to assist these processes. Bulk storage tanks are adopted by various industries, including chemical, petrochemical refining to pharmaceutical products.

Industrial mixer tanks are categorised into several types based on the application, what is being stored, and the application they are being used for mixing.

Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. The net result, from a practical view, is a much reduced tendency for creaming of fat globules. Three factors contribute to this enhanced stability of homogenized milk: a decrease in the mean diameter of the fat globules (a factor in Stokes Law), a decrease in the size distribution of the fat globules (causing the speed of rise to be similar for the majority of globules such that they don't tend to cluster during creaming), and an increase in density of the globules (bringing them closer to the continuous phase) owing to the adsorption of a protein membrane. In addition, heat pasteurization breaks down the cryo-globulin complex, which tends to cluster fat globules causing them to rise.

There are different types of hot fill pasteurization, but the most common is known as High-Temperature Short-Term (HTST) pasteurization, or flash pasteurization. This method extends the shelf life of milk by keeping it fresh for two to three weeks.

HTST entails heating followed by quickly cooling the milk. The chilled, raw milk is heated by passing between heated stainless steel plates until the milk reaches 72°C. It stays at this temperature for at least 15 seconds to kill bacteria before it is quickly cooled back to its original temperature (4°C).

From there, the milk is packaged and delivered to your local grocery store

Evaporators are widely used in the food processing industry to remove a portion of the water from food products. This reduces bulk and weight for subsequent processing, increases solids content (as for jams and molasses), helps preserve the product, provides convenience to the end consumer and concentrates colour or flavour.

Evaporators may operate singly or several may operate in series. Each one is referred to as an effect and in multiple-effect systems, the product output from one effect is the feed for the following effect. Similarly, higher-temperature vapour driven out of the product in one effect is used to heat lower-temperature product in another. Efficiency is gained by using multiple-effect systems.

As a food, dairy, or beverage processor, you understand the importance of maintaining a hygienic process environment to ensure product quality and purity. That's where a good Clean-in-place (CIP) System comes in.

CIP is a method of cleaning
Sanitary process lines Vessels Equipment commonly used in process plantswithout having to remove or disassemble piping or equipment to accommodate cleaning. This process is done by adding lye/caustic/acid in standard proportions with water and heated to the desired temperature (Normally in the range of 65 to 80°C.

CIP Systems pump cleaning, rinsing, and sanitizing solutions through the same piping path as the product to eliminate product soil from all internal surfaces.