METHOD FOR AUTOMATIC CONTROL OF THE PROCESS OF PASTEURIZATION OF MILK CREAM

摘要

A method for automatic control of the process of milk cream pasteurization comprises measuring, maintaining and regulating the temperature of pasteurizing and cooling the product simultaneously and uninterruptedly. The temperature regulation is used taking into account the introduction of corrective links which ensures the autonomy of contours of regulating the temperature of pasteurizing and cooling, maintaining the temperature of pasteurizing is carried out within the ranges of 95 °C±7 °C and of the temperature of cooling - within the ranges of 8 °C±7 °C.