IMPROVEMENT OF THE CONTINUOUS "PIPE IN PIPE" PASTEURIZATION UNIT
Creators
- 1. Kharkiv State University of Food Technology and Trade
- 2. Kyiv National University of Trade and Economics
- 3. Central Ukrainian National Technical University
- 4. Poltava University of Economics and Trade
- 5. Poltava State Agrarian Academy
Description
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/m2 versus 160 kg/m2). 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 "pipe 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
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Improvement of the continuous pipe in pipe pasteurization unit.pdf
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Additional details
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