Curd manufacturing and storage

Once you have decided to setup a plant for curd manufacturing, this FAQs is helpful for you

1)  What is the process of curd manufacturing?
Curd  manufacturing is usually done in  3  stages:
Stage 1: Incubation chambers are  designed to ensure temperature of 43 °C
Stage 2: Blast chilling ensure  pull down product temperature from 43 °C to 20 °C in 2 hours
Stage 3: Storage room provide storage  at 2 °C to 4 °C & support longevity by increasing the shelf life
2)  What are the parameters required for Refrigeration load calculation?
Following  parameters are required to calculate the load for curd Blast room
(a) L*W*H of the room
(b) Quantity of curd
(c) Pull down time requirement
(d) Incoming temperature of the product
(e) Room temperature
(f) Puff panel thickness
(g) Ambient temperature
3) What is the importance of cooling  of curd?
Cooling  is necessary to stop fermentation process & prolong their shelf life. Cooling for curd from 43 °C to 20 °C needs to be done in a maximum of 2  hours which ensures high quality of curd.
4) What is the importance of airflow  in curd application?
The  air exchange rate  is what ensures good  air quality in the cold store, but the flow rate also affects the  cooling  of the product. Since the curd needs to attain temperature within 2 hours, the Air flow in the room has to be adequate.
5) How to select the right refrigeration system for the curd application?
Once you have taken out the heat load from the Blue Cold Heat Load app, you may take a note on the following points:

For Outdoor Unit (Freon)
(a) It is recommended to go for 1 stage compressor
(b) The condenser selection should be on the higher side, since there is pull down in the room
(c) For the best designed &  less vibration unit - go for Blue Cold Unit
(d) The components in the outdoor units should be certified & highly reliable as this is a critical application

For Indoor Unit (Freon & Ammonia)
(a) There should a proper balance of Surface Area, Tube Volume & Air Flow in the Indoor Unit
(b) Fins Spacing- Ideal fin spacing should 4 mm
(c) The unit should fit inside the room
(d) Various types of defrosting are available - Air defrost is basic requirement for curd storage
6)  How  selection of right machinery help in saving Electricity?
(a) For a blast chilling  (Freon or Ammonia) an efficient Indoor unit design (square pitch) helps  in saving electricity - due to lesser pressure drops & higher tube volume in the indoor unit, it attains maximum efficiency & therefore helps in  saving Electricity
(b) For a Freon Outdoor Unit, use of  efficient compressors like Bitzer/Emerson  helps in saving power
(c) Efficient selection of condenser also helps in saving power in a Curd Blast
7)  Confused in choosing of Freon Vs Ammonia in a curd manufacturing?
(a) A small scale  manufacturer of curd of production of up to 2-4 tons per day would prefer a Freon unit over an Ammonia unit
(b) A medium scale manufacturer of curd of  production of up to 5-10 tons per day may choose Freon unit or Ammonia unit
(c) A large scale manufacturer of meat should  always prefer an ammonia unit over a Freon unit
8) What role  does temperature & time play in the life of the product?
The integrated effect of time & temperature   affect their COLOR, FLAVOR, TEXTURE commonly refereed to as "QUALITY" of the Curd. Hence, timing & temperature play an important role in the quality of the product.

For specific queries on curd blast chilling and incubator room

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