White sip

Project Title

White sip

Project Area of Specialization Electrical/Electronic EngineeringProject Summary

The major problem in the milk industry nowadays is the number of impurities and the addition of chemicals to increase the shelf life of the milk and to make it safe from the environment. The milkman had to add toxic chemicals in the milk before transporting and also they had to add ice in the milk to make it cold and they also add starch in the milk which is very dangerous for health and also it becomes expensive for the milkman and ultimately expensive for the consumer moreover the vitamins and minerals of milk are also affected by their process of making it useful to drink.
Pakistan lacks the essential infrastructure that is needed for safe storage and transportation of farm produce. According to the Livestock and Dairy Development Board, 20 percent of the current milk production is lost due to poor infrastructure. The process which is used globally is to pasteurize the milk. Pasteurization is a process in which water and certain packaged and non-packaged foods are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life. We are proposing HTST(high-temperature short time ) method in which according to standards we have to heat the milk to 72-degree centigrade and store it for 15 seconds and then cool it below 10-degree centigrade.
By using this process we can kill all the bacteria present in raw milk and increase the shelf life of the milk and all other problems discussed above.

Project Objectives

The major concern is the health hazard issue linked with loose milk production until it is delivered to its customers. The process followed by farmers is quite traditional where no measures are taken to improve the current milk production system concerning un-packaged milk. Since milk is a highly perishable commodity and if not provide with the stated facilities, will result in complete wastage and contamination. Combine this factor with the warm climate of Pakistan, the problem becomes apparent.Milk has a shelf life of only four hours if it is not properly refrigerated. This at least does explain the atrocious statistic of seven billion liters of milk that is documented to be wasted each year because of a lack of facilities.So we want to overcome this problem using our pasteurization plant

Project Implementation Method

There are three methods for this project to implement

•Batch pasteurization

•HTST(high-temperature short time)

•UHT(ultra-high temperature)

We are using HTST and its criteria are

Process Milk at 72°C for 15 seconds and then chilled it below 10°C.

•Why HTST not UHT?

•UHT control is quite difficult as it requires high temperature and pressure control.

•UHT changes the taste of milk.

•HTST, as compared to UHT, is less costly.

•UHT also effects the color of milk.

Benefits of the Project

High-Temperature Short Time pasteurization (also known as HTST, Flash Pasteurization, Continuous Flow Thermal Processing), is the most common form of pasteurization in the dairy industry.  These systems are designed to heat and hold product at a defined temperature and duration before cool down to ensure complete inactivation of microorganisms contained within the solution.  HTST offers several advantages over Bulk Pasteurization, including:

• Lower utility costs
• Higher continuous throughput
• The use of regenerative heating and cooling can further increase operational efficiency.
• Preventing diseases like scarlet fever, tuberculosis, brucellosis, and diphtheria.
• Providing a longer shelf life when compared to unpasteurized milk.
• Elimination of volatile aroma compounds from certain foods. Note that this is not necessarily a benefit: many of these aromas can be pleasing to consumers.
• Sanitizing liquids in a shorter time than would be possible with other methods, leading to more effective overall disease control.

Technical Details of Final Deliverable

In the end, there will be a mini plant ready for pasteurization which follows electric temperature sensor feedback and will operate the electric valves according to the set point of the temperature sensor and simultaneously will operate the electric valve. the valve will operate if the specified temperature is not achieved to us and will direct the milk back to balance tank otherwise it will be available for packing 

Final Deliverable of the Project Hardware SystemCore Industry FoodOther Industries Health Core Technology OthersOther TechnologiesSustainable Development Goals Good Health and Well-Being for PeopleRequired Resources

Item Name	Type	No. of Units	Per Unit Cost (in Rs)	Total (in Rs)
			Total in (Rs)	80000
Heat exchanger	Equipment	3	8000	24000
Heater	Equipment	1	4000	4000
Chiller	Equipment	1	7000	7000
pump	Equipment	3	3000	9000
PLC	Equipment	1	15000	15000
pipes	Equipment	10	1100	11000
Welding	Miscellaneous	500	20	10000