IMPROVEMENT OF THE CONTINUOUS "PIPE IN PIPE" PASTEURIZATION UNIT
Loading...
Date
2020-08-26
Authors
Budnyk, N. V.
Будник, Ніна Василівна
Z a h o r u l k o
Y a n c h e v a
D r o m e n k o
S a s h n o v a
P e t r o v a
P o l o z h y s h n i k o v a
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
The result of improving the pasteurizer is a 6-fold decrease in the specific metal consump¬tion by the device, in comparison with the basic design (26 kg/m2 versus 160 kg/m2). The dura¬tion of heating and pasteur¬ization of drinking milk at a temperature of 73...77 °C while aging over 15...20 s is 27.5 s, which is 1.8 times less. A reduc¬tion in the heat consumption for heating the apparatus is achieved, which is 1,372.8 kJ (CPiPPU – Continuous "pipe in pipe" pasteurization unit), in comparison to the consump¬tion by the basic pasteurizer, 8,448 kJ.
The uniformity of flow heat¬ing was established when its speed changes from 0.03 to 0.40 m/s for various heat sup¬ply techniques; under the con¬dition υ=0.4 m/s, a tempera¬ture drop is ensured: at internal heating ‒ 1.4 °C; in the basic design with external heating by a hot heat carrier ‒ 2.7 °C; and in the proposed CPiPPU with double-sided heating ‒ 0.5 °C. The comparison of heat supply techniques confirms the heat exchange efficiency of raw material processing by CPiPPU while ensuring a min-imum temperature drop. The improved continuous pipe-in-pipe pasteurization unit based on the double-sided heating by a flexible film resistive elec¬tric heater of the radiating type (FFREHRT) is resource-effi¬cient and can be used to heat food raw materials in the tem¬perature range 15...110 °C
Keywords
Pasteurized milk,pasteurization, milk, pipe-in-pipe heat exchanger, heat supply, flowrate, electric heating