ნახშირბადის დიოქსიდის რეკუპერაცია რანკ-ხილშის ვიხრის მილის გამოყენებით კვების პროდუქტების სიცივით დამუშავებისას

Abstract

The disadvantage of the technological process of freezing food products using carbon dioxide is the irrational use of its waste vapors. From the authors’ point of view, it is desirable to use carbon dioxide not only directly on the line for freezing and cooling food raw materials. Cooling of carbon dioxide vapors after processing on freezing lines with further use for refrigeration looks promising, for example, for freezing food materials, for which the freezing temperature according to the technological instructions can be higher than the boiling point of carbon dioxide -78 ℃. An innovative refrigeration machine based on a Ranque-Hilsch vortex tube has been developed for cooling waste carbon dioxide for further use in the refrigeration processing of food products. It is based on carbon dioxide recovery technology.