在超高温牛奶生产中的温度校准

挑战
在德国，每年约有112个生产厂共处理约270亿吨的牛奶，将其制成不同的产品（牛奶、酸奶、凝乳、黄油、奶酪等）。

首先，生产者将原料牛奶的所需脂肪含量调整到所有产品的理想值。在恒定的流动过程中，牛奶将通过板式热交换器加热至65°C，使其均质化。在此过程中，生产者通过减小脂肪球的大小来避免“奶脂分层”。均质化后，牛奶通过过滤系统进行清洁，去除最细小的污垢颗粒。

为了延长牛奶的保质期，接下来进行超高温处理（UHT）。在这个过程中，牛奶将流经一个带有孔的Teflon®板，类似于花洒头。使用蒸汽超压推动牛奶通过板子。牛奶蒸汽加热至125°C并保持两秒钟。

在这个短暂的加热过程后，牛奶被放入一个负压罐中“松弛”。之前吹入的蒸汽被释放和排出。然后，牛奶会冷却到65°C，然后通过板式换热器冷却至5°C。

确保上述每个温度点的精确温度至关重要。如果不是这样，无法保证牛奶的保质期（如果温度太低），或者牛奶的质量会变差（如果温度太高）。

解决方案
在大多数情况下，UHT系统的制造商使用三联卡口温度传感器。对于校准这些传感器，JOFR RTC-156B干体式温度校准器与外部参考传感器和卫生短支传感器应用插块是一个很好的选择。

通过使用JOFR RTC-156B干体式温度校准器，您可以避免繁琐且缓慢的液体槽校准。相反，您将得到一个完整、准确、快速和便携的校准解决方案。UHT系统的标准解决方案包括一个小型参考温度传感器，它与卫生短支传感器并排放置在插块中（如图所示），采用双区技术。

阿美特克的工程师为RTC-156B干体式温度校准器设计了卫生型温度传感器校准套件，就像专门为UHT牛奶应用开发的定制插入套件和短支参考传感器一样。

Temperature Calibration in Ultra Heat Treat Milk Production

The Challenge

Every year in Germany, approximately 27 billion tons of milk located at 112 production plants will be worked up into different products (milk, yogurt, curd, butter, cheese, etc.).

First, producers adjust the desired fat content value of raw milk for all products. In a constant flow, the milk will be heated up to 65°C (with a plate heat exchanger) homo genizing it. During this process, producers reduce the size of fat globules to avoid "milk creaming." After homogenizing, the milk is cleaned through a filter system, removing the f inest particles of dirt.

To extend the life of the milk, an Ultra Heat Treat (UHT) will follow. During this process, the milk will flow through a Teflon® plate with holes, similar to a showerhead. Steam overpressure is used to push the milk through the plate. The milk steam is heated to 125°C for two seconds.

After this short heating process, the milk is placed into a tank with a negative pressure to "relax" the milk. The steam that was previously blown in is released and exhausted. Now, the milk will cool down to 65°C and then, by using a plate exchanger, down to 5°C.

It is essential to have the exact temperature at every temperature point mentioned above. If this is not the case, the life of the milk cannot be guaranteed (if the tempe rature is too low), or you will get a poor quality of the milk (if the temperature is too high).

The Solution

In most cases, the manufacturers of the UHT systems use tri-clamp temperature sensors. To calibrate these sensors, an optimum choice would be the JOFRA RTC-156B dry-block temperature calibrator with an external cable reference sensor and the sanitary and short sensor application insert kit.

By using the RTC-156B temperature dry-block calibrator from JOFRA, you avoid the cum bersome and slow liquid bath calibrations. Instead, you get a complete, highly accurate, faster, and portable calibration solution. The standard solution for UHT systems includes a small reference sensor, which is placed in parallel with the sanitary or short sensor in the dry-block (shown to the right), featuring the dual-zone technology.

Our engineers have designed a sanitary kit for the RTC-156B dry-block calibrator, just like customized inserts and the short reference sensor have been developed specifically for the UHT milk application.