Improvement of the continuous "pipe in pipe" pasteurization unit

The object of this study is the process of making confectionery masses using the example of boiling the jam mass with the introduction of pre-dried fruit and berry raw materials, followed by boiling in a sugar syrup solution on an advanced cooking device. A feature of the improved cooking apparatus is the elimination of intermediate heat carriers, ensuring mobility, and increasing the heat exchange surface. Additional heating of the stirring device increases the total heat exchange surface by 0.23 m2. The elimination of the steam component made it possible to install the device on a moving platform, thereby ensuring its use in small confectionery workshops. A method of jam production with the introduction of pre-dried fruit and berry raw materials and subsequent boiling in a sugar syrup solution is proposed. A feature is preliminary drying of raw materials in a vertical cylindrical IR dryer to 25...35 % SR at a temperature of 40...55 °С, grinding to 1.0...3.0 mm, with subsequent addition to sugar syrup. Boiling of the jam mass with the introduction of plant ingredients was carried out in the temperature range of 50...60 °С in the improved mobile design of the cooking apparatus to the content of 60...75 % SR, within 10...15 minutes. The set duration of output (620 s) to the stationary mode of cooking the jam mass at a temperature of 55 °С in the improved design of the cooking apparatus, which is 30 % less. The introduction of a stirrer design with a heating surface increases the usable heating surface by 0.23 m2, while the cooking time for jam, for example, is reduced by 26 %, and the specific heat consumption is reduced by 1.34 times. The use of an improved mobile device in the practical activities of enterprises of the industry will make it possible to reduce the time of cooking confectionery masses and improve operational indicators

“…1). The heating of the working chamber 14 is carried out by a film-like resistive electric heater of the radiating type (FREhRT [24]) with a heat-insulating surface 1.…”

Section: Development Of An Improved Model Design Of a Mobile Cooking ...mentioning

confidence: 99%

Features of structural improvement of the cooking appliance for confectionery mass

Kobets,

Puhach,

Volovyk

et al. 2024

“…However, this requires a series of hardware and technological design experiments. All this gives reason to argue that it is advisable to conduct a study on the search for innovative solutions to increase the technical and economic indicators of production [9]. One of the popular innovative ways of intensification of the thickening process (boiling/concentration) is the replacement of intermediate heat carriers in a uniform way of heat supply due to flexible film electric heaters.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Reducing the weight of the lid (17) under the possible upper location of the engine. There is also a compartment with a vacuum pump and a gearbox of a lifting rod (9). It should be noted that low-temperature autonomous fans that work from Peltier elements (16) are mounted in the structure of the mobile platform (6) to prevent the overheating of motor compartments.…”

Section: Development Of Innovative Equipment and Technological Soluti...mentioning

confidence: 99%

Improving the reactor for thickening organic plant-based polycomponent semi-finished products with high degree of readiness

Zahorulko,

Zagorulko,

Chuiko

et al. 2023

The object of this study is the process of thickening organic polycomponent compositions based on Jerusalem artichoke, apples, pumpkin, cranberry, and dogwood to produce high-level semi-finished products employing the proposed equipment and technological solutions implemented in a unified reactor. Conventional thickening devices have a steam heat supply system, which leads to overheating of certain layers of raw materials and prevents the mobile properties of the apparatus under the conditions of significant execution of organic properties of raw materials. The introduction of apratur-technological solutions could provide the competitive advantage of the reactors by heating the film-like emitting electric heater using a mixing device with a heating surface. Increasing the total area of heat exchange to 1.24 m2 (prototype – 0.98 m2). There is a decrease in specific heat consumption by 20 %, specific metal capacity by 47 %, and the duration of the process by 30 %. We have determined rheological properties in the thickening of the organic polycomponent composition of the paste at a temperature of 55 °C and a shift rate within 3.0…4.5 s-1, effective viscosity is in the range of 22...3.5 Pa·s. In this case, the kinetics of boiling in an improved reactor are by 27 % smaller than that in the basic structure R-P-150m. According to organoleptic indicators, the composition "B" has a pleasant harmonious taste of all components. The results of the studies are relevant for practical implementation in the temperature range from 35 °C to 55 °C. The hardware and technological solutions form the competitiveness of mobile reactors for the thickening of plant semi-finished products under conditions of elimination of the steam component and an increase in the surface of the heat exchange of the mixing device. Providing preference in operating duration with the simultaneous use of Peltier elements to convert secondary heat to the autonomous work of exhaust fans in the motor compartment

“…One of the solutions to improve the efficiency of using secondary steam with maximum resource efficiency is to arrange a separating space in the lower part of the unit. At the same time, the subsequent transition of the separating space into a horizontal heat exchanger of the type "pipe in the pipe" could ensure the forced removal of secondary steam [20,21]. Such a structural solution would make it possible to arrange a coil heat exchanger in the "pipe in the pipe" assembly, ensuring the heating of the raw materials fed for concentration by the energy of secondary steam.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improved rotary film evaporator for concentrating organic fruit and berry puree

Zahorulko

Zagorulko

Mykhailov

et al. 2021

Self Cite

This paper reports the improved rotor-film evaporator with the lower arrangement of the separating space, the auger-type discharge of concentrated organic fruit and berry paste, and preheating the puree with secondary steam. The working surface of the evaporator is heated by a flexible film resistive electric heater of the radiating type with an insulating outer surface. Peltier elements installed in the device make it possible to provide low-voltage power for exhaust fans from the thermal secondary steam. The puree fed for processing is preheated by 8...10 °С by the heat from the concentrated product and secondary steam. For the experiment, fruit and berry blended puree from apples, quince, and black currants was used. The structural and mechanical properties of blended puree have been determined when the temperature changes within 55...75 °С, in particular, the effective viscosity varies in the range of 22...6 Pa∙s, the maximum shear stress ‒ 29...8 Pa. Effective regions in the fruit and berry puree concentration process have been established: Kmin=Vpaste/Vpuree=0.190; Kmax=Vpaste/Vpuree=0.725 When concentrating fruit and berry pastes with an initial solids content of 9...15 % to the resulting content (29...31 %), it is advisable to apply a surface load of 0.048...0.121 kg/m2s. By calculation, the reduction of the specific energy consumption for heating the volume of the product unit has been confirmed: a rotor-film evaporator – 547 kJ/kg over a period of 75 s, compared to the basic vacuum evaporator – 1,090 kJ/kg, respectively, over 1.08 hours. The results could be useful when designing evaporating equipment for rotor-film-type devices in order to concentrate various blends of fruit and berry raw materials under conditions of using the energy of secondary steam.