期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2020
卷号：4
期号：11
页码：70-75
DOI：10.15587/1729-4061.2020.208990
语种：English
出版社：PC Technology Center
摘要：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.
