Pathogens | Food-borne diseases | Features |
Sheep’s milk (litres) | Diphtheria | |
Bacterial brucellosis | Brucellosis in cattle and undulant fever in humans | |
Coagulant, enzymes (g) | Human tuberculosis | |
Staphylococcus | Food poisoning caused by enterotoxin | Produces heat-stable enterotoxins |
Escherichia coli (most commonly E.coli 0157 H7) | Food poisoning caused by by enterotoxins | Causes haemorrhagic diarrhoea |
Campylobacter jejuni | Food poisoning (diarrhoea) | |
Listeria monocytogenes | Causes septicaemia, meningitis or encephalitis | Thermostable toxins allowing growth at extreme temperatures |
Bacillus cereus | Food poisoning | Thermostable spores surviving pasteurisation |
Resistance time profile of the HTST pasteuriser.
Nominal process: 72 °C, 16 s and 90 °C regeneration.
Temperature and Humidity relative | Dimensions | Surface area (m2) | Volume (m3) | Capacity (kg) | Extraction (l/d) | Function (h) | Extraction (l/d) | Power expected (kW) | |||
m | m | m | |||||||||
CHEESE DRYING ROOM Nº 1 to Nº 8 | +11 °C / 80 % | 18 | 34,2 | 7 | 615,6 | 4309,2 | 579600 | 1545,6 | 20 | 77,28 | 165 |
Drying room CHEESE Nº9 | +11 °C / 80 % | 11,58 | 34,2 | 7 | 396,6 | 2772,25 | 309600 | 825,6 | 20 | 41,28 | 105 |
Painted CHEESE dryer Nº 1 to Nº 8 | +11 °C / 80 % | 12,32 | 34,2 | 7 | 421,34 | 2949,41 | 309600 | 825,6 | 20 | 41,28 | 105 |
Havarti bar dryer Nº1 and Nº2 | +11 °C / 80 % | 12,1 | 34,2 | 7 | 413,82 | 2896,74 | 309600 | 825,6 | 20 | 41,28 | 105 |
Mini CHEESE dryer Nº1 | +11 °C / 80 % | 16,1 | 34,2 | 7 | 550,62 | 3854,34 | 579600 | 1545,6 | 20 | 77,28 | 165 |
Mini CHEESE dryer Nº2 | +11 °C / 80 % | 16,1 | 34,2 | 7 | 550,62 | 3854,34 | 500400 | 1334,4 | 20 | 66,72 | 165 |
Dimensions | Surface area (m2) | Volume (m3) | Capacity (kg) | Extraction (l/d) | Function (h) | Extraction (l/d) | Power expected (kW) | ||||
Relative humidity | m | m | m | ||||||||
CHEESE DRYING ROOM Nº 1 to Nº 8 | +5 °C / 80 % | 18 | 34,2 | 7 | 615,6 | 4.309,20 | 579.600 | 362,25 | 20 | 25,88 | 75 |
Drying room CHEESE Nº9 | +5 °C / 80 % | 11,58 | 34,2 | 7 | 396,6 | 2.772,25 | 309.600 | 193,5 | 20 | 13,82 | 40 |
Painted CHEESE dryer Nº 1 to Nº 8 | +5 °C / 80 % | 12,32 | 34,2 | 7 | 421,34 | 2.949,41 | 309.600 | 193,5 | 20 | 13,82 | 40 |
Havarti bar dryer Nº1 and Nº2 | +5 °C / 80 % | 12,1 | 34,2 | 7 | 413,82 | 2.896,74 | 309.600 | 193,5 | 20 | 13,82 | 40 |
Mini CHEESE dryer Nº1 | +5 °C / 80 % | 16,1 | 34,2 | 7 | 550,62 | 3.854,34 | 579.600 | 362,25 | 20 | 25,88 | 75 |
Mini CHEESE dryer Nº2 | +5 °C / 80 % | 16,1 | 34,2 | 7 | 550,62 | 3.854,34 | 500.400 | 362,25 | 20 | 22,34 | 65 |
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