Analysis of improved cleaning process targeting tough spot around the yogurt filling machine

• Published in: E3S Web of Conferences Vol. 245; p. 3005
• Main Authors: Yan, Gu, Longtao, Zhao
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01.01.2021
• Subjects: Cleaning; Cleaning process; Dairy industry; Flushing; Food contamination; Food industry; Microbial contamination; Microorganisms; Milk; Pectin; Pollution; Pollution control; Risk management; Room temperature; Steam; Technology; Yogurt
• ISSN: 2267-1242; 2555-0403; 2267-1242
• DOI: 10.1051/e3sconf/202124503005

The dairy industry produces sterilized room temperature yogurt. In the process of water flushing filling machine of valves ABC structure, the milk pressed by the seal ring of plunger valve A cannot be cleaned for a long time, causing scaling and increasing the risk of pollution. In order to avoid the risk, the filling machine need to be manually disassembled and cleaned which takes more than 4 hours, resulting in great loss of efficiency. This paper integrates the aseptic tank technology and filling technology of China Mengniu Dairy Company Limited. On this basis, the cleaning process of the sterile [1] normal temperature yogurt filling machine is improved, the technology of water flushing valve A is innovated. It solves the problem of milk scale caused by the pressing of ring of valve A which is hard to clean, therefore minimizes the risk of microbial contamination. The improved process has been tested and applied to sterilized normal temperature yoghurt. The risk control of pollution products with high pectin fiber and even the filling machine with steam barrier structure in food industry is also applicable, which has certain promotion value.