Large Scale Milk Power Production

Large Scale teach out causation w argonIntroduction take out pulverize production is a in truth simple assist. But now it become on a man-sized scale. It involves the gentle removal of water system at the lowest possible appeal beneath hard health conditions. But while this bear upon we lack to retain all the desirable natural properties of the take out such as color, flavor, solubility, nutritional value.thither are two types of take out.Whole draw (full cream)- typically about 87% waterSkim take out-about 91% waterDuring take out pulverization production, this water is removed by boiling the take out under lessen compact and low temperature. This special process is known as evaporation. The top is gruelling draw. Then it sprayed in a fine obliterate into hot air to remove further moisture and then stop a pulverisationize.Approximately 13 kg of whole take out mill (WMP) or 9 kg of jump off milk grind (SMP) earth-closet be made from coulomb L of whole milk. pick upDemand of powdered milk is world increased according to the rate of the tribe growth of Sri Lanka. The calculated requirement of milk powder in 2015 is 91156730.43kg, shown in hedge 1.Table 1 Estimated Requirement of milk powder 2010-2015 socio-economic class201020112012201320142015Population( trillion)20.65320.86920.32820.48320.64620.812Recommended Dietary Allowance (ml/.person/day)100100100100100100Requirement of Milk ( zillion liters)753.834761.719741.972747.630753.611759.639Requirement of Milk pulverize ( gazillion kg)90.46091.40689.03789.71690.43391.157World lingo. Population. Retrieved from http//data.worldbank.org/indicator/SP.POP.TOTLWorld Bank. Population growth (annual %). Retrieved from http//data.worldbank.org/indicator/SP.POP.GROWMinistry of gunstock and Rural Community Department. (2010). Diary Development Project. Retrieved from http//www.livestock.gov.lk/site/images/stories/dairy_deve.project_rev_150_last.pdfSupply come confer of milk powder is fulfilled by local productions and imports. As local production of milk powder in the first half of 2014 has increased 65% than 2013, the amount of imported milk powder decreases 10% to 32,500 metric tons in the first half of 2014.Central Bank of Sri Lanka. (2013). yearly Report. (ISBN 978-955-575-288-6). Retrieved from http//www.cbsl.gov.lk/Figure 1 Production and Imports of milk powder 1998-2010 farming and Environmental Statistics Division. Milk Production. Retrieved from http//www.statistics.gov.lk/agriculture/ gillyflower/MilkProduction.htmlTotal supply of milk powder throne be calculated by using milk powder consumption and population. Local production of milk powder is estimated by using annual imports and total production. Estimated total production of milk powder leave alone be increased by about 1.8% to 86.97 million kilograms by the 2015. Imports were reduced due to investigation of DCD and melamine in imported milk powder from New Zealand and duty taxes. Local produ ctions are being up about 65% during 2013 and 2014 and estimated local production of 2015 is 25.22 million kilograms, shown in table 2.Table 2 Estimated Milk Production 2013-2015YearUnit201320142015Milk Powder Consumptionaverage month per person341.36g344.77g348.22gTotal ProductionMillion.kg83.9185.4286.97ImportsMillion.kg71.56561.75Local ProductionMillion.kg12.4120.4225.22Department of Census and Statistics. (2012/13). Household Income and economic consumption Survey. (ISBN978-955-577-856-5). Retrieved from www.statistics.gov.lkFigure 2 guessing of Production and Imports of milk powder 2015ForecastAbout 91.16 million kilograms of milk powder will be need to satisfy the demand of 2015, but 86.97 million kilograms of milk powder will be supplied by present in rubbleries and imports. The estimated gap of 4.19 million kilograms of milk powder should be produced by Sri Lankan saucy milk supply.Figure 3 Annual Milk ProductionAgriculture and Environmental Statistics Division. Milk Production. Retrieved from http//www.statistics.gov.lk/agriculture/Livestock/MilkProduction.htmlEstimated fresh milk production of year 2015 will be 309.28 million litres, shown in figure 3. If all fresh milk converted into milk powder, 37.11 million kilograms of milk powder will be produced.Table 3 Estimated Production of Milk Powder from Sri Lankan Milk Supply 2015Estimated Demand91.16 million kgEstimated Imports61.75 million kgRequired Local Production29.41 million kgEstimated Fresh Milk Production309.28 mllion lFeasible Milk Powder Production37.11 million kgThe fresh milk supply of Sri Lanka is nearly enough for fulfil required local milk powder production of 29.75 million kilograms of 2015. Therefore milk powder production is a feasible industry for Sri Lanka.PROCESSThere are five principal(prenominal) unit operations.SeparationPre fomentingEvaporationSpray DryingPackaging and Storage separationThis is the first step of milk powder production. Milk powder manufacturing is st arts with fetching the raw milk to dairy factory. Then pasteurize them. There is a machine called centrifugal cream separator. It use to separate raw milk into skim milk and whole milk.When whole milk powder is to be manufactured, a portion of this whole milk powder is added back to the skim milk. The reason is to produce milk with standardized fat content. Typically milk powder should sacrifice 26-30% of fat content. Surplus cream is used to crystallise butter.PREHEATINGThe next step in the milk powder process is preheating. In this process standardized milk is heated to temperatures in the midst of 75 C and 120 C. this temperature is held for a specified cadence from few seconds to several minutes. deal 72C foe 15s.Preheating causescontrolled denaturation of the whey proteins in the milkIt destroys bacteria, inactivates enzymesGenerates natural antioxidantsImparts heat stability.The accept heating/holding conditions depends on the type of product and its intended end-use. h eights preheats in whole milk powder are associated with improved charge quality. But it reduce solubility.Three types of PreheatingIndirect (via heat exchangers)These indirect heaters are generally used waste heat from other parts of the process as an energy saving measure.Direct (via steam injection or infusion into the product)Mixture of the two.EVAPORATIONIn this step the preheated milk is change stated in stages.After evaporation we support produce9% of skim milk13% of whole milkThis is achieved by boiling the milk under a vacuum. The temperature is below 72C in a parentageing take on on the inside of vertical tubes. And water is removed as vapour.This vapour, which may be thermally or mechanically compressed, is next used to heat the milk which in the next effect of the evaporator. It may be operated at a lower pressure and temperature than the preceding effect.Modern plants may have more effects for maximum energy efficiency. More than 85% of the water in the milk is r emoved in the evaporator.Evaporators are extremely noisy. case is the large quantity of water vapour travelling at very(prenominal) high speeds inside its tubes.SPRAY DRYINGSpray drying is the step of atomizing the milk concentrate from the evaporator next into fine droplets. This is done inside a large chamber. There is a flow of hot air in the chamber. The temperature of this air is up to 200C. This flow of air is holed by using either a go around disk atomizer or a series of high pressure nozzles.The milk droplets are cooled by evaporation. And they neer reach the temperature of the air. And these milk droplets never reach the temperature of air. The concentrate may be heated prior to fragmentation to reduce its viscosity and to increase the energy available for drying.Much of the stay water is evaporated in the drying chamber. It leave fine powder of around 6% moisture content with a mean particle size ( encase AND STORAGEMilk powders are immensely more stable than fresh mi lk.But milk powder is nourishion from moisture, group O, light and heat. It is needed in order to maintain their quality and shelf life. Milk powders quickly take up moisture from air and leading to a rapid red ink of quality and caking or lumping. The fat in whole milk powder gage react with oxygen in the air to give a off flavor. It obtains at especially high storage temperatures. (30C)Milk powder is packed into either plastic bags or bulk bins. Whole milk powders are often packed under nitrogen gas to protect the product from oxidation and in addition maintain their flavor and extend their safekeeping quality. The packaging is chosen to provide a obstruction to moisture is air, oxygen and light.Bags also consist of several layers to provide strength and the necessary barrier properties.cHEALTH AND SAFETYPhysical hazardsBiological hazardsChemical hazards motion picture to heat, cold, and radiationNoise and VibrationsPHYSICAL HAZARDSPhysical hazards include exposure to aki n-level fall hazards due to slippery conditions, the use of machines and tools, and collisions with internal transport equipment (e.g. forklift trucks and containers).How do fall happen?Statistics show that the majority (66%) of falls happen on the same level resulting from slips and trips. The remaining 34% are falls from a height.SlipsSlips happen where there is too little friction or traction between the footwear and the walk surface. Common causes of slips arewet or oleaginous surfacesoccasional spillsweather hazardsloose, unanchored rugs or matsflooring or other base on balls surfaces that do not have same degree of traction in all areasTripsTrips happen when foot collides (strikes, hits) an object causing you to lose the eternal sleep and, eventually fall. Common causes of tripping areobstructed view short(p) lightingclutter in your waywrinkled carpetinguncovered cablesbottom drawers not being closeduneven (steps, thresholds) walking surfacesIn addition to above mentioned reasons collision with transportation vehicles when lifting the packages into the truck also contribute to physical hazards to people working in the touch on factory. biologic HAZARDSExposure to biological and microbiological agents may be associated with inhalation and ingestion of dust and aerosols, particularly in milk powder operations. Dust from the ingredients used in dairy processing and high levels of humidity may cause struggle irritation or other allergic reactions.The elaboration of above stated point is that in diary processing plants due to the presence of microbiological agents composite in the milk products can cause infections to employees working there.It can also be seen there that emissions of dust particles from the burning of aerosols used for obtaining energy can also cause respiratory diseasesInhaling of particulates from the milk powder production can also cause respiratory diseases in employees. The present study provides immature evidence that workers undecided to milk powder by inhalation are at an increased risk of nasal symptoms, wheezing and breathlessness, and exhibit reduced Spiro metric lung function, even at relatively low air concentrations of milk dust.CHEMICAL HAZARDSExposure to chemicals (including gases and vapors) typically involves chemical-handling activities related to cleaning operations and disinfection of process areas, in addition to the maintenance of heating (thermal oils).In milk processing factories certain chemicals are used for sanitizing, detergents for cleaning of storage tanks as well as emission of certain gases (CO2, CO, NOX, SO2) in the process of combustion can cause smog which in turn is carcinogenic. As well as emission of CFCs and NH3 into the air as a result of leakage and stripping of chilling machines when out of use.EXPOSURE TO HEAT, RADIATION AND inhumanIn the production of milk powder employees are frequently exposed to heat due to heating up of machines and near the evaporation unit. iciness can be experienced by employees in the cooling board for the storage of the milk. In the pasteurization process small amount of da Gamma rays are used which is dangerous to employees since frequent radiation for small time frequently can also be dangerous as being exposed for a long time.REFERENCESImported and Manufactured Food course of instruction Inspection manual of arms Canadian food inspection agencyManual for sanctuary by Canadian centre for Occupational health and safetyRespiratory effects of occupational exposures in a milk powder factory by Sripaiboonkij P, Phanprasit W, Jaakkola MS from the records of US National Library of Medicine.Articles from FAO somatic Document Repository.