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Energy conservation opportunities in pasteurization process of milk in dairies

. 1) Milk is pasteurized to kill the harmful germs which can spoil the milk and can harm the health of consumer .2) Pasteurization helps in long time retention of milk while storage .3) 70

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Energy conservation opportunities in pasteurization process of milk in dairies

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    1. Energy conservation opportunities in pasteurization process of milk in dairies By Dr. S.P.Singh ,Professor and Head SEES , DAVV , Indore Amit Mandal Asst professor , Suresh Gyan Vihar University jaipur

    2. 1) Milk is pasteurized to kill the harmful germs which can spoil the milk and can harm the health of consumer . 2) Pasteurization helps in long time retention of milk while storage . 3) 70şC temperature is enough to kill the harmful bacteria's contained in milk .

    3. 4) In dairies , the milk coming from silo is at 5-6şC . 5) The in coming milk is brought to temperature of 80şC in a plate type heat exchanger by steam . 6) This milk is than kept at 80şC for 15 seconds in a milk holder .

    4. After passing through milk holder, the milk is again cooled to 6şC in another heat exchanger by chilled water .

    6. Energy saving opportunity In case we regenerate the heat of the milk coming out of the milk holder to heat up the cold milk which is entering in hot heat exchanger, there is a lot of heat saved .

    7. Case study Jaipur dairy Rajasthan 1) The Milk flow rate through the heat exchanger is 8.2ltr/sec . 2) In case we heat the incoming cold milk 6şC of heat exchanger to 40şC by cold heat exchanger and cool the out coming milk of milk holder at 80şC to 40şC, the savings are as follows

    9. Heat saving = 8.2×4.2 ×(40-6)=1170KW =879223Kg FO/yr=21980575rs/yr Similarly refrigeration saving = 8.2×4.2 ×(40-6)=1377.6KW Taking COP= 2.5 Electrical power consumption = 550KW (Electricity cost – INR 4.51/KWH) Thus saving of 21729180 INR /yr is there .In case we save the half of the above calculated amount , still a significant energy and monitory saving is there .

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