The DICON™ technology is successfully used in the dairy industry to blend yogurt and fruit or for the standardization of milk and cream. The liquid media are blended in the correct proportions in-line in the pipe. Digital regulators keep the blending proportions constant, even when the total throughput fluctuates.
When designing the DICON-Y™, special attention had been paid to a careful treatment of the sensitive product. This is achieved by using rotary piston pumps working at a low flow rate. Their constructive design prevents the product from being crushed. The use of modulating valves is not required, as the pumps are frequency-controlled.
The continuous in-line blending system DICON-Y™ is equipped with a dynamic mixer ensuring that ingredients which are added to the main stream in small quantities only are completely mixed. The dynamic mixer also prevents the system from being blocked by too coarse particles.
The continuous in-line blending system, type DICON-MS™, is designed for the high-precision standardization of cream and milk. Changes of the fat content in the raw milk are corrected automatically.
The standardization system is installed after the separator. From the separator it is fed with skimmed milk and cream. The fat content of the raw milk, the flow ratio of cream and skimmed milk and the separation precision of the separator determine the fat contents of cream and skimmed milk.
The separation precision of the separator can be regarded as constant, i. e. the fat content in the skimmed milk is known. The fat content of the cream is calculated using a high-precision density metering system and a temperature measurement following well proven algorithms in the control. Regardless of this metering value and of the setpoint value entered, the flow ratio is set automatically. The constant fat content of the standardized milk is achieved by means of the ratio control between standardized cream and skimmed milk. The control itself calculates the ratio, based on the entered setpoint.
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