Diseño e implementación del sistema de control de temperatura de planta pasteurizadora de leche en la Universidad Antonio Nariño sede Cartagena
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Date
2023-06-03
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Universidad Antonio Nariño
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Degree obtained
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http://purl.org/coar/resource_type/c_7a1f
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Abstract
This document describes the process of designing and implementing an automatic
temperature control system for a milk pasteurizing plant. Pasteurization is done under the
HTST (High Temperature Short Time) technique, which contemplates processing raw
milk at a temperature between 70º – 75ºC for a period of 15 – 30 seconds. Although the
pasteurization standards established in Decree 616 of 2006 define heating points for each
particle at 72°C - 76°C for 15 seconds, from 71.7°C to 76 for 15 seconds for this type of
pasteurization, to achieve a reduction of pathogenic agents more efficiently and without
losing the nutritional properties of the milk.
The heating process is done through three (3) flat plate heat exchangers, where a liquid
(water) is heated in the service boiler for heat transfer to the milk to be pasteurized. The
first exchanger performs the function of preheating the milk, in the second the temperature
is raised up to the pasteurization range (70º – 75ºC). The third exchanger serves as a
temperature holder during the 15 seconds. The pasteurizing plant has temperature
sensors at different points in the process that allow effective temperature control. In
addition to electric pumps for the circulation of both liquids (water and milk). The control
process was implemented by means of a Siemens S7 1200 PLC, which controls the
temperature and the level of the boiler water, the on and off of pumps. The monitoring of
the variables is carried out on a Siemens HMI screen.
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item.page.coverage.spatial
Cartagena (Bolívar - Colombia)