Упражнения.

1. Найдите в тексте эквиваленты следующих слов и выражений:

быстро портящиеся продукты, асептическая упаковка, помощь в обслуживании, процесс производства молочных продуктов, трубчатый теплообменник, пластинчатый теплообменник, скребковый теплообменник, рифленые пластины из нержавеющей стали, неподвижные пластины, прокладка, скребок, потребление энергии, обработка, поставляемое оборудование, нести ответственность за эффективность, обработка продуктов однородных по консистенции, сохранять свежим.

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2. Дайте синонимы приведенных слов.

to access, to operate, to agitate, to offer, to develop, to produce, design, maintenance, application, unique.

3. Переведите предложения на русский язык.

1. A package should save more than it costs.

2. Present aseptic cartons are 20 per cent lighter today than they were 20 years ago.

3. Any package should meet the requirements of all four waste management options: source reduction, recycling, energy-from-waste- incineration and landfills.

4. Development is an investment for the future.

5. Aseptic technology is very competitive to frozen and chilled alternatives.

6. High-temperature, short-time (HTST) pasteurization is applied on liquid milk for consumption.

7. The main purpose of pasteurization is to inactivate pathogenic bacteria.

8. Thousand of decisions have to be taken daily to achieve a perfect result.

9. Minimize waste of resources and you will minimize cost.

10. Packaging has a very important function, which is for protect food safely and efficiently from where they were made to where they will be consumed.

4. Переведите на английский язык.

1. Основные цели упаковки продуктов - сохранить качество товара.

2. Хорошая упаковка может помочь сохранить продукт и увеличить его срок годности во время хранения и перевозки.

3. Упаковка несет важную информацию о продукте, его составе, энергетической ценности, сроках годности.

4. Асептическая картонная упаковка производится из трех основных материалов бумаги, полиэтилена и алюминия.

5. Компания Terra Pak производит уникальные механизмы: сепараторы, гомогенизаторы и теплообменники.

6. Пластинчатый, трубчатый и скребковый теплообменники могут быть скомбинированы и даже объединены.

7. Центробежный сепаратор герметичен, что дает высокое качество выполнения операции.

9. Процесс пастеризации молока включает тепловую обработку, сепарирование и гомогенизацию.

10. Нагревание и охлаждение - основные процессы, используемые в производстве молочных продуктов.

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11. Тарельчатый теплообменник состоит из нескольких рифленых пластин из нержавеющей стали.

5. Составьте предложения со следующими словами:

plate heat exchanger, gasket seal, homogenizer, tubular heat exchanger, corrugated, perishable, scraping blade.

7. Разделите текст ЗА на смысловые части и выразите основную мысль каждой одним предложением.

7. Перескажите текст ЗА.

Unit 4.

Выучите слова и выражения:

whole milk - цельное молоко

skim milk - сепарированное молоко

standardised milk - нормализованное молоко

market milk - питьевое молоко, поступающее в продажу

flow transmitter - расходомер

density transmitter - индикатор плотности

regulating valve - распределительный клапан

surplus - излишек

buster pump - бустерный насос

capacity - пропускная способность

Text 4A.

Pasteurised milk products.

Pasteurised milk products are liquid products made from milk and cream intended to be' used directly by consumers. This group of products includes whole milk, skimmilk, standardised milk, and various types of cream.

Depending on legislation and regulations, the design of process lines for pasteurised market milk varies a great deal from country to country and even from dairy to dairy. For instance, fat standardisation (if applied) may be pre-standardisation, post-standardisation or direct standardisation. Homogenization may be total or partial, etc.

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The "simplest" process is just to pasteurise the whole milk. Here the process line consists of a pasteuriser, a buffer tank and a filling machine. The process becomes more complicated if it has to produce several .types of market milk products, i.e. whole milk, skimmilk and standardised milk of various fat contents as well as cream of various fat contents.

The fat content of the cream from the separator is set to the required level and is than maintained at that level, regardless of moderate variations in the fat content and in the flow rate of the incoming milk. The fat content of the cream is usually set at 35 to 40% for whipping cream, but can be set at other levels, e.g. for production of butter or other types of cream. Once set, the fat content of the cream is kept constant by the control system, consisting of flow transmitter, density transmitter, regulating valves and the control system for the standardisation system.

In this example partial homogenisation is used, i.e. only the cream is treated. The reason for choosing this system is that it can manage with a smaller homogeniser and thus consume less power while still maintaining a good homogenisation effect.

After passage of the standardisation device the flow of cream is divided into two streams. One, with the adequate hourly volume to give the market milk the required final fat content, is routed to the homogeniser and the other, the surplus cream, is passed to the cream treatment plant. The capacity of the homogeniser is carefully calculated and fixed at a certain flow rate.

In a partial homogenisation arrangement the homogeniser is also connected with the skimmilk line so that it always has enough product for proper operation. In that way, the relatively low flow of cream is compensated with skimmilk up to the rated capacity. The milk, now with standardised fat content, is pumped to the heating section of the milk heat exchanger where it is pasteurised. The necessary holding time is provided by a separate holding tube. The pasteurisation temperature is recorded continuously.

Pump is a booster pump which increases the pressure of the product to a level at which the pasteurised product cannot be contaminated by untreated milk or by the cooling medium if a leak should occur in the plate heat exchanger.

If the pasteurisation temperature should drop, this is sensed by a temperature transmitter. A signal activates flow diversion valve and the milk flows back to the balance tank..

After pasteurisation the milk continues to a cooling section in the heat exchanger, where it is regeneratively cooled by the incoming untreated milk, and then to the cooling section where it is cooled with ice water. The cold milk is then pumped to the filling machines.

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