The deaerator is used to remove foreign odors from milk and cream and to degasify milk after purification and separation. Deaerators are used in the production of dairy products to improve the density of milk. Dairy products produced from de-aerated milk have better organoleptic properties, can be stored longer and have greater thermal stability during heat treatment.
To remove dissolved air or small air bubbles from the milk, the vacuum deaeration method is used. Preheated milk enters the vacuum chamber through a tangential inlet, the inlet to the chamber is made in such a way that the incoming flow is distributed as a thin film on the wall of the chamber.
Milk is fed into the expansion vessel, in which vacuum is created, corresponding to boiling at a temperature 7-8 ° C below the preheating temperature, the milk instantly boils, moisture vapor passes through the condenser built in the top of the chamber, condenses and returns back to the milk; air together with gases is removed by the vacuum pump.
Vacuum pressure in the chamber is monitored by a pressure sensor.