Description:
The deaerator (deodorizer) is designed to remove unwanted odors from milk and cream, as well as to degas milk. Deaerators are used in the production of dairy products to improve the density of milk. Dairy products made from deaerated milk have better organoleptic properties, are stored longer, and have better thermal stability during heat treatment.
The vacuum deaeration method is successfully used to remove dissolved air or small bubbles from milk. The preheated milk is fed into an expansion chamber in which a vacuum is created. The temperature of the milk entering the deodorizer tank at 68°C is immediately reduced to 60°C. Under vacuum conditions, the product boils and the dissolved air is released along with the vapors. The steam passes through a condenser built into the chamber, condenses, and returns to the milk, while air and gases are removed from the chamber by a vacuum pump. The vacuum pressure in the chamber is controlled by a pressure sensor.
Deaerators are available in various capacities from 1000 to 10000 litres per hour.