The Improved Design And Research Of The Yogurt Grease Separator

Butter (ghee) and cheese, with rich in nutrients, was one of the major food to herdsmanand Ethnic Minorities (especially pastoralists) in Xinjiang. Currently, butter (ghee) and cheesemainly was completed by relying on manual processing, in which yogurt and greaseseparation was one of the important links. Artificial separation and mechanical separationwere the two commonly used methods. Artificial separation was that heating milk to about36℃, placed in the bucket, stir with a wooden stick up and down. It depended on the proportionof different grease and milk. This separation method was time-consuming, labor intensive,low efficiency, poor separation. Mechanical separation separated the cream and whey byrelying on high-speed centrifugal cream separator, which has high mechanical separationefficiency. The whey was almost no food value, only for the industry. It not only needed thefreshness of the milk and temperature requirements, but also separation machine itselfdebugging and maintenance requirements, difficult to clean. So it rarely used in pastoral areas.Therefore, the development of yogurt grease separator, which used in pastoral and could solvethese problems, was a certain value and promotion of significance.Papers studied and explored key components yogurt grease separator structure, principle,parameters，which Summarized at home and abroad on the basis of usage of yogurt grease andgrease separator separation technology, through a combination methods of materials analysis,theoretical calculations and experimental analysis, promotion and demonstration. Startingfrom the yogurt grease separator of the structure about the key components and workingprinciple, combining the test method optimization and promotion of demonstration, separationmachine design, parameter optimization and promotion effects were analyzed. Details were asfollows:1) Firstly, butter and cheese production technology, materials science characteristics cream(cheese) production process requirements, the composition of yogurt and yogurt materialproperties were detailed analysis. It provided the basis for the design of yogurt greaseseparators.2) According to grease separation requirements and theoretical calculations, it completed thepreliminary design, through the designing of the structural parameters of the yogurt greaseseparator wheel, partitions and motor selection.3) By quadratic orthogonal rotation combination experiment and using Design-Expert8.0.6software for analysis, it got the influence from the rotating rate, temperature, vane angleand the stir wheel radius to the grease separation rat and nonfat yogurt uniform degree. Itfound the best combination of factor and analyzed the optimization parameters andoptimization of regional by optimizing model with multi-objective optimization method.Through the analysis of physical and mechanical properties of yogurt, yogurt greaseseparator was designed and tested. It completed the final design and the promotion ofdemonstration.