Open AccessINTENSIFICATION OF CONCENTRATION SOLUTIONS TECHNOLOGIES IN THE FOOD INDUSTRY
Author(s) -
В. Н. Храмова,
S. E. Bozhkova,
B. Yaschuk
Publication year - 2020
Publication title -
izvestiâ volgogradskogo gosudarstvennogo tehničeskogo universiteta
Language(s) - English
Resource type - Journals
ISSN - 1990-5297
DOI - 10.35211/1990-5297-2020-3-238-49-52
Subject(s) - injector , food industry , process engineering , heat pump , energy consumption , evaporation , primary energy , process (computing) , environmental science , energy (signal processing) , waste management , engineering , mechanical engineering , computer science , chemistry , electrical engineering , mathematics , thermodynamics , food science , physics , statistics , heat exchanger , operating system
The technological line for evaporating solutions in the food industry using a heat pump was optimized, which allowed the secondary steam to be diverted to the ejector, mixed with the primary one, resulting in an increase in the energy efficiency of the installation, and as a result, the consumption of primary steam was reduced. Various directions of improving the process of concentrating food solutions by evaporation are proposed, which can become the basis for the development of energy-saving technologies in this area.