Abstract
The result of improving the pasteurizer is a 6-fold decrease in the specific metal consumption by the device, in comparison with the basic design (26 kg/m 2 versus 160 kg/m 2 ). The duration of heating and pasteurization 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 reduction in the heat consumption for heating the apparatus is achieved, which is 1,372.8 kJ (CPiPPU – Continuous in pipe pasteurization unit), in comparison to the consumption by the basic pasteurizer, 8,448 kJ. The uniformity of flow heating was established when its speed changes from 0.03 to 0.40 m/s for various heat supply techniques; under the condition υ=0.4 m/s, a temperature 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 minimum temperature drop. The improved continuous pipe-in-pipe pasteurization unit based on the double-sided heating by a flexible film resistive electric heater of the radiating type (FFREHRT) is resource-efficient and can be used to heat food raw materials in the temperature range 15...110 °C
Highlights
Pasteurized milk is one of the types of food that has all the necessary consumer properties for the nation’s fullfledged nutrition
Most devices for milk pasteurization employ an indirect technique of heat supply using a variety of substances as heat carriers, including steam, hot liquid, and air, and even electric current [3, 4]
Possible innovative advancements in the process of improving the pasteurization pipe-in-pipe equipment should provide for the resource efficiency of the structural-technological component given the relevance of the set task, which implies the reduction of metal consumption, the elimination of the additional networks of pipes for heat carriers, a clearly-defined stabilizing temperature effect when using an advanced continuous “pipe-in-pipe” pasteurization unit
Summary
Pasteurized milk is one of the types of food that has all the necessary consumer properties for the nation’s fullfledged nutrition. Pasteurization ensures the destruction of vegetative microflora, in particular pathogenic, predetermining the use of innovative technological resource-efficient equipment [2]. Pasteurization devices with indirect heat supply possess the artificially lowered efficiency, high energy consumption, and, low resource efficiency, thereby requiring scientific and practical research on how to eliminate the above shortcomings. Possible innovative advancements in the process of improving the pasteurization pipe-in-pipe equipment should provide for the resource efficiency of the structural-technological component given the relevance of the set task, which implies the reduction of metal consumption, the elimination of the additional networks of pipes for heat carriers, a clearly-defined stabilizing temperature effect when using an advanced continuous “pipe-in-pipe” pasteurization unit
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