Improving a vacuum-evaporator with enlarged heat exchange surface for making fruit and vegetable semi-finished products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.178764

Keywords:

concentration, organic products, vacuum-evaporator, paste-like semi-finished product, flexible film resistive electric heater

Abstract

Most of the designs of vacuum-evaporators for concentration have the problem of heat supply stabilization over the entire heat exchange surface. This is due to the presence of a steam shell, which complicates the uniform heat supply. The shortcomings also include the lack of the possibility of the rational increase in the heat transfer surface, which in turn affects the duration of thermal treatment and product quality. In order to eliminate the main disadvantages of vacuum-evaporators, it is proposed to use the method of heat supply with increased heating surface. To solve the set improvement tasks, it is proposed to use modern flexible film resistive electric heaters of radiation type (FFREhRT). They are characterized by low inertia, metal capacity, ease of automation and maintenance. Such electric heater is capable to ensure the uniformity of heat flow and to take any geometric shape of the heat transfer surface.

In accordance with the design and technological solution, it is proposed to perform heating with the heat-insulated FFREhRT, which is also located in the hollow space of the stirrer and blades shaft and blades, instead of steam shell. Thus, the increase in heat transfer surface from 3.7 m3 to 4.15 m3, that is by 12 %, is ensured.

We detected a decrease in boundary shear stress at an increase in temperature: if t=10 °C, q0=79 Pа; respectively, t=70 °C, q0=12 Pа. Effective viscosity at t=10 °C is  ηef =392 Pа∙s, for t=70 °C ηef =2 Pа∙s. In the course of testing the model sample of the VEHS during concentration (50...65 °C), shear rate was determined: 0.5...2.5 s-1. Effective viscosity is within 2.0...4.5 Pа∙s. The improved VEHS is characterized by the reduced duration of entering the stationary mode decreased by 29 % compared to the prototype (MZS-320). The effectiveness of the design and technical solution is proved by a decrease in the weight of the unit by 35 %, of specific metal capacity by 42 %, of treatment duration by 12 %

Author Biographies

Andrii Zahorulko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Processes, Devices and Automation of Food Production

Aleksey Zagorulko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Processes, Devices and Automation of Food Production

Natalia Fedak, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food Technology

Sergei Sabadash, Sumy National Agrarian University H. Kondratieva str., 160, Sumy, Ukraine, 40021

PhD, Associate Professor

Department of Engineering Technology of Food Production

Dmytro Kazakov, Sumy National Agrarian University H. Kondratieva str., 160, Sumy, Ukraine, 40021

Senior Lecturer

Department of Engineering Technology of Food Production

Vitaliy Kolodnenko, Sumy National Agrarian University H. Kondratieva str., 160, Sumy, Ukraine, 40021

Senior Lecturer

Department of Tractors, Agricultural Machines and Transportation Technologies

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Published

2019-11-13

How to Cite

Zahorulko, A., Zagorulko, A., Fedak, N., Sabadash, S., Kazakov, D., & Kolodnenko, V. (2019). Improving a vacuum-evaporator with enlarged heat exchange surface for making fruit and vegetable semi-finished products. Eastern-European Journal of Enterprise Technologies, 6(11 (102), 6–13. https://doi.org/10.15587/1729-4061.2019.178764

Issue

Vol. 6 No. 11 (102) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Andrii Zahorulko, Aleksey Zagorulko, Natalia Fedak, Sergei Sabadash, Dmytro Kazakov, Vitaliy Kolodnenko

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