Isingeniso Senqubo Yokukhiqiza Ibhotela

Isingeniso Senqubo Yokukhiqiza Ibhotela

Umugqa wokukhiqiza ibhotela uwuhlelo oluzenzakalelayo oluhlanganisa ubuchwepheshe bemishini, amakhemikhali, kanye nesayensi yokudla, oluhlose ukuguqula ubisi olungavuthiwe (ngokuvamile ukhilimu) ngendlela ephumelelayo nehlanzekile lube ibhotela elithengiswayo.

Sizonikeza isingeniso esinemininingwane esivela ezicini ezimbili: ukugeleza kwenqubo yokukhiqiza kanye nemishini eyinhloko.

I. Ukugeleza Kwenqubo Yokukhiqiza Ibhotela

Ibhotela empeleni liyi-fat yobisi. Ingqikithi yenqubo yokukhiqiza ukuphula ama-fat globules kukhilimu, okuvumela amafutha ukuthi ahlangane ndawonye futhi ahlukane namanzi (ubisi lwe-buttermilk). Ukukhiqizwa kwezimboni kwanamuhla kusebenzisa kakhulu indlela yokuchusha okuqhubekayo, futhi inqubo imi kanje:

1. Ukwelashwa kwangaphambili kwezinto ezingavuthiwe kanye nokulungiswa kokhilimu

• Ukwamukelwa nokuhlolwa kobisi olungavuthiwe: Ubisi olusha oluthengiwe luhlolwa kuqala ngekhwalithi eqinile, okuhlanganisa amafutha, okuqukethwe amaprotheni, i-asidi, izinsalela zama-antibiotic, njll.

• Ukuhlanzwa nokwehlukaniswa kobisi: Ubisi ludlula kumshini wokuhlanza ubisi we-centrifugal ukuze kususwe ukungcola, bese lungena kumshini wokuhlukanisa ukhilimu. Umhlukanisi ujikeleza ngesivinini esikhulu, usebenzisa amandla e-centrifugal ukuze ahlukanise ubisi olunamafutha agcwele lube ubisi oluncishisiwe kanye nokhilimu olula. Okuqukethwe kwamafutha kukhilimu olula ngokuvamile kungama-35%-40%.

• Ukwenziwa kwe-pasteurization nge-cream: Ukhilimu olula ohlukanisiwe uphonswa ku-plate heat exchanger ukuze kwenziwe i-pasteurization (ngokuvamile ku-85-95°C imizuzwana embalwa). Lesi sinyathelo sihlose ukuqeda wonke amabhaktheriya abangela izifo kanye nama-bacteria amaningi angcolisayo, ukuqinisekisa ukuphepha komkhiqizo kanye nokwandisa isikhathi sokuphila kwawo.

• Ukususa iphunga le-vacuum (ongakukhetha): Ukuze kukhiqizwe ibhotela elinongiwe kahle, ukhilimu olula ngezinye izikhathi udlula ethangini le-vacuum, lapho amanye amaphunga okuphakelayo noma amanye ama-flavour angathandeki asuswa khona ngaphansi kwengcindezi encishisiwe.

• Ukubilisa (kwebhotela elibilisiwe):

Uma kukhiqiza ibhotela elibilisiwe (ukunambitheka okuvamile eYurophu): Ukhilimu olula ofakwe i-pasteurized upholiswa ekushiseni kokubiliswa (cishe ama-20°C), bese ufakwa kubhaktheriya othize we-lactic acid (njenge-Lactococcus lactis). Ubiliswa endaweni elawulwayo amahora amaningana, ukhiqiza izinto ezifana ne-diacetyl, enikeza ibhotela iphunga layo eliyingqayizivele nokunambitheka okumuncu.

o Uma ukhiqiza ibhotela elimnandi: Lesi sinyathelo siyeqiwa.

2. Ukuvuthwa ngokomzimba kanye nokuhluza

Lesi yisinyathelo esibalulekile ekwakhekeni kwebhotela.

• Ukupholisa kanye nokuvuthwa ngokomzimba: Ukhilimu olula ofakwe i-pasteur noma ongafakwanga i-pasturism upholiswa ngokushesha ku-4-8°C futhi ugcinwe kuleli zinga lokushisa amahora amaningana. Le nqubo ibizwa ngokuthi "ukuvuthwa ngokomzimba". Izinga lokushisa eliphansi libangela ukuthi amanye ama-triglyceride emafutheni obisi aqine, okwenza ama-globule amafutha athambe, okuwalungiselela ukujiya.

• Ukuxubha okuqhubekayo: Ukhilimu ovuthiwe uphonswa njalo emishinini eyinhloko - umshini wokukhiqiza ibhotela eliqhubekayo.

o Isigaba sokuqala: Ukuxuba nokwakheka kwezinhlayiya zamafutha: Engxenyeni engaphambili yomshini wokukhiqiza, iqembu lamadivayisi okujikijela ajikelezayo ngesivinini esikhulu ajikijela ngamandla ukhilimu, ephula ulwelwesi lwama-globule wamafutha futhi abangele ukuthi amafutha ahlangane abe izinhlayiya zamafutha ezincane.

o Isigaba sesibili: Ukukhishwa nokwehlukaniswa: Ingxube yezinhlayiya zamafutha kanye nebhotela eliwuketshezi ithunyelwa engxenyeni yokukhishwa. Ngesihlungo noma i-spiral extrusion, iningi lebhotela liyakhishwa. Ibhotela elikhishwe lingaphinde lisetshenziswe.

3. Ukucindezela, ukubumba, kanye nokupakisha

• Ukucindezela: Izinhlayiya zamafutha ezihlukaniswe ne-buttermilk zithunyelwa engxenyeni yokucindezela yomshini wokukhiqiza. I-conveyor ejikelezayo noma iqembu lama-extrusion rollers abambisanayo baxova futhi bacindezele izinhlayiya zamafutha ngokuphindaphindiwe.

o Inhloso 1: Lungisa okuqukethwe komswakama kwebhotela ukuze kusatshalaliswe ngokulinganayo emafutheni.

o Inhloso 2: Bhubhisa ama-globules amafutha asele ukuze uhlanganise amafutha ngokuphelele abe yisigaba esiqhubekayo, wakhe ukuthungwa okubushelelezi nokulinganayo.

o Inhloso 3: Kulesi sigaba, usawoti (wokwenza ibhotela elinosawoti), umbala (njenge-beta-carotene), noma amavithamini kungangezwa ngokwezidingo zomkhiqizo.

• Ukubumba nokusika: Ibhotela elicindezelwe liba umugqa oqhubekayo nothambile. Lithunyelwa emshinini wokubumba, lapho likhishwa khona libe yizimo ezithile (njengezibhulokhi, izinduku), bese lisikwa libe yisisindo esifunekayo ngommese wensimbi osheshayo. • Ukupakishwa: Izingcezu zebhotela elisikiwe zipakishwa ngomshini wokupakisha ozenzakalelayo usebenzisa i-aluminium foil, iphepha lesikhumba, noma ifilimu yepulasitiki ukuvimbela ukungcoliswa kanye nokungcola. Ibhotela elipakishiwe libe selifakwa ebhokisini langaphandle.

4. Indawo Yokugcina Efrijini

Ibhotela elipakishiwe lithunyelwa ngokushesha endaweni yokugcina ebandayo (ngokuvamile lisukela ku--18°C kuya ku-4°C, kuye ngohlobo lomkhiqizo kanye nezidingo zesikhathi seshelufu), lilinde ukuthengiswa lapho liphuma efektri.

II. Imishini Eyinhloko Yomugqa Wokukhiqiza Ibhotela

Umugqa wokukhiqiza ibhotela ozenzakalelayo ophelele uqukethe imishini elandelayo:

1. Isihlukanisi Sekhilimu: Sisetshenziselwa ukuhlukanisa ukhilimu nobisi.

2. I-Plate Heat Exchanger: Isetshenziselwa ukugcoba ibhotela kanye nezinqubo zokupholisa nokushisa ezilandelayo.

3. Ithangi Lokuvubela (ongakukhetha): Ngezinhlelo zokulawula izinga lokushisa kanye nokuxuba, ezisetshenziselwa ukukhiqiza ibhotela elivubele.

4. Ithangi Lokuvuthwa: Elinomshini wokuvikela ongqimba oluphindwe kabili, osetshenziselwa ukupholisa nokuvuthwa kwebhotela ngokomzimba.

5. Umshini Wokukhiqiza Ibhotela Eliqhubekayo: Ingqikithi yomugqa wokukhiqiza. Ihlanganisa ukushaya, ukuhluza ubisi, ukucindezela, kanye nezinongo. Imikhiqizo eyaziwayo ifaka phakathi i-SPX FLOW (ngaphansi kukaGerstenberg Schröder) kanye ne-GEA, njll.

6. Uhlelo Lokubuyisela Ubisi: Luqoqa futhi lucubungule ubisi oluhlukanisiwe.

7. Umshini Wokwakha Nokusika: Ubumba futhi usika ibhotela.

8. Umshini Wokupakisha Ozenzakalelayo: Uqedela ukupakishwa kokugcina komkhiqizo.

9. Uhlelo Lokuhlanza lwe-CIP Olusendaweni: Lubalulekile. Lunesibopho sokuhlanza nokubulala amagciwane ngokuzenzakalelayo amapayipi, amathangi, neminye imishini ukuqinisekisa ukuhlanzeka nokuphepha kokudla.

10. Uhlelo Lokulawula lwe-PLC: Igumbi lokulawula eliphakathi. Liqapha futhi lilungise amapharamitha (izinga lokushisa, ingcindezi, ukugeleza, isivinini, njll.) ayo yonke inqubo yokukhiqiza ngesikrini sokuthinta sekhompyutha.

Umugqa wokukhiqiza ibhotela wanamuhla uyinqubo yokukhiqiza eqhubekayo ezenzakalelayo kakhulu, evaliwe futhi ehlanzekile. Uguqula ubisi olungavuthiwe lube imikhiqizo yebhotela ezinzile, ephephile nehlanzekile ngokulawula ngokunembile izimo zomzimba nezamakhemikhali. Kusukela ekuxubeni ubisi lwebhavu lokhuni lwendabuko kuya ekukhiqizweni okuqhubekayo kwanamuhla, intuthuko kwezobuchwepheshe ikhuphule kakhulu isivuno, ikhwalithi kanye nokuvumelana kwebhotela.