Reverse osmosis (RO) purifies water by using pressure to force it through a semi-permeable membrane, which blocks contaminants like minerals, bacteria, and chemicals, allowing only pure water molecules to pass through, effectively separating clean water from impurities in stages including pre-filtration (sediment/carbon), membrane filtration, and post-filtration for improved taste, storing the purified water in a tank

Heating: Milk is gently heated to a specific temperature (e.g., 72°C/161°F for HTST or 63°C/145°F for batch) and held for a set time (e.g., 15 seconds or 30 minutes). Heat Transfer: This happens in a jacketed tank (batch) or through a plate heat exchanger (continuous flow). Purpose: Kills pathogens like Salmonella, E. coli, and Listeria, making milk safe to drink.

1. Refrigerant: A refrigerant fluid absorbs heat from the milk (or water). 2. Compression: A compressor pressurizes the refrigerant, making it hot. 3. Condensing: The hot gas releases heat to the air (air-cooled) or water (water-cooled) and turns back into a liquid. 4. Expansion: An expansion valve lowers the pressure, causing the liquid refrigerant to become very cold. 5. Evaporation: The cold refrigerant then flows through coils (in a jacket around the milk tank or a heat exchanger) where it absorbs heat from the milk, cooling it down. 6. Cycling: This process repeats, removing heat continuously. This video provides a basic overview of how a chiller system works:

Main components are compressors, condensors, expansion device valve and evaporators. Other components include; Refrigerant, fans, Piping (Suction and Discharge Lines),Temperature Control Systems, Insulation, filters, doors and sealers