ADVANTAGES AND PROSPECTS OF DEVELOPMENT OF PLATE SCRAPER HEAT EXCHANGERS IN THE PRODUCTION OF SPREADS AND BLENDS WITH MILK FAT

Authors

DOI:

https://doi.org/10.31073/foodresources2022-19-09

Keywords:

viscosity, heat transfer, scraped surface heat exchangers, compactness factor, heat exchange surface

Abstract

Subject of research. Design features of heat exchangers of various types. Purpose. Compare and analyze heat exchange equipment for the processing of viscous food products and to identify the features of the constructive influence of the main types of heat exchangers on their technical and economic efficiency. Methods. The object of research is the design and features of two types of industrial heat exchangers used in the production of oil and fat products. Determination of the effective working volume, or the degree of compactness, was carried out by means of a mathematical and analytical analysis of the comparison of two types of heat exchange equipment due to their different design. Results. Analysis of the equipment showed that, due to their high thermal performance, scraper heat exchangers are the basic equipment in the lines for the production of butter, spreads and other viscous products. One of the criteria for the perfection of heat exchangers, along with the heat transfer coefficient, is the level of use of the working volume, or the degree of compactness, which is characterized by the size of the heat exchange surface located per 1 m3 of the working area of the device. The compactness factor of a scraped plate heat exchanger does not depend on the diameter of the plates, but depends on the density of their placement and increases with a decrease in the gap between the plates. The compactness factor of a cylindrical heat exchanger directly depends on the diameter of the heat exchange surface and decreases with its increase. The efficiency of using scraped plate heat exchangers increases with increasing plate size. The working area of a plate heat exchanger is d/4h times larger than that of a cylindrical heat exchanger and increases with an increase in diameter and a decrease in the gap h between the plates. This means that with the same dimensions of the working area and the same heat load, the heat transfer coefficient of a cylindrical heat exchanger should be 3.1 times greater than that of a plate heat exchanger. Scope of research results. The research results have a scientific and practical nature and can be used in the development of new equipment to equip the industry of Ukraine with modern technological equipment for the production of oil, spreads and other viscous fatty products.

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References

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Published

2022-12-25

How to Cite

Maiboroda, Y. . (2022). ADVANTAGES AND PROSPECTS OF DEVELOPMENT OF PLATE SCRAPER HEAT EXCHANGERS IN THE PRODUCTION OF SPREADS AND BLENDS WITH MILK FAT. FOOD RESOURCES, 10(19), 81–87. https://doi.org/10.31073/foodresources2022-19-09

Issue

Vol. 10 No. 19 (2022): FOOD RESOURСES

Section

Технічні науки

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