Heat exchange systems and methods

FIELD: power industry.

SUBSTANCE: heat exchanger contains an open chamber, a pipeline which is located in the chamber and contains the second composition, a level sensor for maintaining of pre-set quantity of the first composition in the chamber. The pre-set quantity of the first composition corresponds to the level of the first composition making approximately from 75% up to about 95% of the chamber height. The system of aseptic processing of foodstuff contains the heating device, the exposure device, the cooling device which has the chamber for storage of the first composition and some volume of air, the pipeline which is located in the chamber for storage of the second composition and the level sensor for maintaining of pre-set quantity of the first composition in the chamber. The method of manufacture of aseptic foodstuff includes the heating of food composition up to the pre-set temperature, keeping of composition during the pre-set time, cooling of the composition in the cooling device which has the chamber for storage of the first composition and some volume of air, the pipeline located in the chamber for storage of the second composition, the level sensor which is located in the chamber for maintaining of the pre-set quantity of the first composition in the chamber.

EFFECT: this group of inventions allows to exclude pollution of foodstuff subject to processing.

31 cl, 4 dwg

 

The level of technology

The invention generally relates to food technology. More specifically, the present invention relates to a heat transfer device in the embodiment of implementation by aseptic refrigerator having the configuration of the open chamber to maintain the level of refrigerant in aseptic fridge, at the same time preventing the increase in pressure of the refrigerant.

Heat exchangers and aseptic refrigerators known in the food industry, and the General design of aseptic refrigerators system known as "feed and bleed" (supply and exhaust), which works by recirculating refrigerant through the shell of the heat exchanger for heat transfer. Recirculating the refrigerant can be combined with fresh refrigerant and pumped back to the shell of the heat exchanger circulation pump, where it is injected into the shell of the heat exchanger, which is typically filled with a coolant. Essentially, continuous, and moving with great speed the flow of refrigerant into the shell of the heat exchanger and through it creates pressure during recirculation. This increase in pressure is undesirable for aseptic food processing, as in the case of a break of a shell or other malfunction of the high pressure shell of the heat exchanger can pump the refrigerant into the side of the lower tubes d�effect of the heat exchanger, causing the pollution they contained a food product.

Disclosure of the invention

The present invention relates to a heat exchanger used in aseptic processing of foods; and the heat exchanger is configured open the camera, creating a level of refrigerant in aseptic fridge, at the same time preventing the increase of the refrigerant pressure. In a variant implementation of the present invention relates to aseptic refrigerators having the configuration of the open chamber, creating a level of refrigerant in aseptic fridge, preventing the increase in pressure of the refrigerant. In a variant implementation is provided a heat exchanger. The heat exchanger has a camera made with the possibility of the content of the first composition and a certain amount of air, the tubing located within the chamber and configured to the content of the second composition, and a level sensor located inside the chamber and arranged to maintain a predetermined amount of the first composition within the chamber. Predetermined amount of the first composition corresponds to the level of the first composition, which occupies from about 75% to about 95% of the height of the camera.

In an embodiment, the implementation level of the first composition capable of functioning within the range �t approximately 20% to approximately 95% of the height, based on the needs of the process.

In a variant implementation, the first level of the composition is in the range from approximately 50% to approximately 95% of the height of the camera. The level of the first composition may also comprise from about 80% to about 95% of the height of the camera. The level of the first composition may also comprise from about 85% to about 90% of the height of the camera. The level of the first composition may also be approximately 80% of the height of the camera. The level of the first composition may also be approximately 85% of the chamber height. The level of the first composition may also be approximately 90% of the height of the camera.

In the embodiment of the air takes from approximately 5% to approximately 35% of the total internal volume of the chamber. Air can also take from approximately 10% to approximately 20% of the total volume of the chamber. Air can hold approximately 15% of the total volume of the chamber.

In the embodiment of the level sensor is a capacitive level sensor. The level sensor may further be grounded level sensor. The level sensor may optionally be of the radar device. The level sensor may further be directed by the radar device. The level sensor can be an ultrasonic device. The level sensor may additionally b�th sensor, acting on the basis of hydrostatic pressure. The level sensor optionally be a sensor operating on the basis of the differential pressure. The level sensor can be further radiometric sensor.

In a variant implementation of the heat exchanger is aseptic refrigerator.

In a variant implementation of the heat exchanger is a heating device.

In an embodiment, the first composition is a refrigerant food grade selected from the group containing water, propylene glycol, ethylene glycol, salt brine, a synthetic chemical on the basis of hydrocarbons from the family Polyalphaolefine, the refrigerant on the basis of plant extracts or their combination.

In an embodiment, the first composition as a refrigerant in food grade is propylene glycol.

In an embodiment, the first composition as a refrigerant in food grade is ethylene glycol.

In a second embodiment of the composition is a food product. The second composition may contain pieces. The second composition may be without pieces. The second composition may be essentially homogeneous. The second composition may be mixed.

In a variant implementation of the camera has a top edge and bottom edge. The upper edge of the chamber may have an outlet, the second compositing�tion and the inlet of the first composition. Similarly, the lower edge of the chamber contains an inlet of the second composition and the first composition. The camera can also have an air channel.

In a variant implementation of the pipeline has a shape that is selected from the group consisting of linear, helical, serpentine shape or a combination thereof.

In another embodiment, the implementation is provided by the heat exchanger. The heat exchanger comprises a chamber adapted to accommodate the first composition and a certain amount of air, the tubing located within the chamber and configured to the content of the second composition, and the measuring element located within the chamber and configured to measure the amount of the first composition within the chamber. The amount of the first composition can correspond to a first composition comprising from about 75% to about 95% of the height of the camera.

In a variant implementation of the measuring element measures the pressure inside the chamber.

In a variant implementation of the measuring element measures the pressure value of the first composition, measured at the place where the pressure of the first composition is of the highest importance, and the pressure of the second composition, measured at the place where the pressure of the second composition has a lower value.

In an embodiment, the implementation of a range of measuring elements s�measures the differential pressure. This pressure differential can be the difference between the external environment and the first chamber. Additionally, the pressure drop can be the difference between the first camera and the second camera.

In a variant implementation is provided a second measuring unit adapted to measure the pressure inside the chamber.

In another embodiment of the system for aseptic processing of food products comprises a heating device, a device for holding and cooling device having a chamber configured to accommodate the first composition and a certain amount of air, the tubing located within the chamber and configured to the content of the second composition, and a level sensor located inside the chamber and arranged to maintain a predetermined amount of the first composition within the chamber. Predetermined amount of the first composition corresponds to the level of the first composition corresponding to from about 75% to about 95% of the height of the camera.

In an embodiment of the system for aseptic processing of food products further comprises pre-heating the device.

In an embodiment of the system for aseptic processing of food products further comprises pre-cooling devices�.

In a variant implementation of the system is a closed system.

In an embodiment of the system for aseptic processing of food products further comprises a temperature measuring element. The temperature measuring element can be a thermometer.

In an embodiment of the system for aseptic processing of food products further comprises a pump configured to circulate the first song.

In an embodiment of the system for aseptic processing of food products further comprises an air channel on the camera.

In another embodiment, the implementation is provided a system for aseptic processing of food products. The system comprises a heating device, the device extracts and cooling device having a chamber configured to accommodate the first composition and a certain amount of air, the tubing located within the chamber and configured to the content of the second composition, and the measuring element located within the chamber and configured to measure the amount of the first composition within the chamber. The amount of the first composition corresponds to the level of the first composition comprising from about 75% to about 95% of the height of the camera.

In another embodiment, the implementation provides a� production method asepticsure food product. The method includes the heating of food composition to a heating device to a predetermined temperature, holding the composition in the device exposure over a given period of time and cooling the composition in the cooling device having a chamber configured to accommodate the first composition and a certain amount of air, the tubing located within the chamber and configured to the content of the second composition, and a level sensor located inside the chamber and arranged to maintain a predetermined amount of the first composition within the chamber. Predetermined amount of the first composition can correspond to a first composition comprising from about 75% to about 95% of the height of the camera.

In a variant implementation of the method further includes circulating a first composition through the camera. At least a portion of the first composition may also be recycled through the chamber.

In another embodiment, the implementation is provided a method of manufacturing asepticsure food product. The method includes heating the composition to a heating device to a temperature capable of killing any pathogenic microorganisms in the composition, exposure of the composition to the device exposure over a given time period, and cooling the composition � cooling device, having the camera made with the possibility of the content of the first composition and a certain amount of air, the tubing located within the chamber and configured to the content of the second composition, and the measuring element located within the chamber and configured to measure the amount of the first composition within the chamber. The amount of the first composition can correspond to a first composition comprising from about 75% to about 95% of the height of the camera.

The advantage offered by the present invention is to provide an improved aseptic refrigerator.

Another advantage offered by the present invention is to provide an improved heat exchangers.

Another advantage offered by the present invention is to provide improved systems of production acepting food.

Another advantage offered by the present invention is to provide improved methods of cooling acepting foods that have pieces.

Another advantage offered by the present invention is to provide improved methods of cooling acepting foods that have pieces.

Another advantage offered by the present invention is to provide improved�nnyh methods of cooling acepting without food pieces.

Another advantage offered by the present invention is to provide an improved means of maintaining the amount of refrigerant in aseptic refrigerator.

Another advantage offered by the present invention is to provide improved methods of controlling the level of refrigerant in aseptic refrigerator.

Additional features and advantages are described here and will be further apparent from the following detailed description and drawings.

Brief description of the drawings

Fig.1 schematically shows a system for aseptic processing of food products.

Fig.2A and Fig.2b shows aseptic refrigerators, corresponding to the prior art.

Fig.3 shows aseptic refrigerator and cooling system corresponding to the prior art.

Fig.4 shows aseptic refrigerator and cooling system corresponding to the embodiment of the present invention.

The implementation of the invention

The present invention generally relates to a heat exchanger having the configuration of the open camera. Specifically, the present invention is directed to an aseptic fridge, having the configuration of an open chamber and comprising a detection device level, made with the possibility of maintaining the level of refrigerant in ASEP�quarter the fridge preventing the increase of the refrigerant pressure. Configuration outdoor camera provides a layer of air in the upper part of aseptic refrigerator, ensuring that the refrigerant coming in aseptic refrigerator, is at atmospheric pressure or a pressure close thereto. Additional benefits and advantages of the present invention below will be further discussed.

Aseptic environment should be used for commercial food products containing both solid pieces and liquids that are sold through retail outlets. Examples of food products that are processed in aseptic environments are, in particular, dairy products such as whole milk, skim milk, cream, flavored milk, ice cream, yoghurt and Fruit etc. products, such as orange juice, grapefruit juice, Apple juice and other fruit juices may also require aseptic processing, as well as some sauces containing, in particular, sauces based on cream (such as Alfredo sauce, Bechamel sauce, etc.). Aseptic processing may also be required for food products containing pieces. These types of food products may contain food type of dessert, such as, for example, blueberry applesauce, strawberry banana puree or pieces of fruit in yogurt�. Aseptic products with pieces can also contain products crushed type, such as, for example, carrots, pasta or meatballs in starchy basis.

Generally speaking, aseptic processing of food products is performed in four main steps, including heating, holding, cooling and packaging. More complex aseptic processing of food products may also include the steps of pre-heating and pre-cooling, depending on device configuration, heating and cooling, respectively. Schematically in Fig.1 shows the basic system 10 of food processing, which comprises pre-heating section 12, the heating section 14, section 16 extracts, pre-cooling section 18 and the cooling section 20. From the cooling section 20 of the food product, usually ships in section 22 of the package. To prevent contamination from external sources during the processing of food products, the system is closed. Each section of the system 10 comprises a device capable of achieving the purposes of the relevant sections of processing. For example, the heating section 14 may be a heating device or heat exchanger to heat the product to the desired temperature. Similarly, the cooling section 20 may be about�ladyship device or heat exchanger for product cooling to the desired temperature.

The preheating step may just be the second heating stage, which may be required to achieve the desired temperature of a food product. The need for pre-heating stage may depend on the configuration of devices in the heating section. For example, if the device used in heating section, too long, so food is not properly heated (e.g., too hot or too cold), the device can be replaced by a device that is shorter, and the system can be added to the heating device. In this respect, a preliminary heating device may serve as the first of the two heating devices in the system.

During the heating stage the temperature of the food product is raised to a temperature high enough to kill any unwanted microorganisms that may be present in the food product. The food product is maintained at this temperature for a time sufficient to destroy or kill unwanted microorganisms. Heating may be achieved through direct contact of the food product with a source of heat (e.g., steam injection) or indirectly, by summing the heat through the surface that is in contact with the food product. For example, PI�Eva product can be heated to a temperature of from approximately 200 to approximately 300°F and held at that temperature any time from about 5 seconds to about 10 minutes depending on size and configuration devices used for heating a food product. A food product may be heated using batch processes or continuous processes, which may include the use of the heat exchanger, as mentioned above. When using the heat exchanger the specific amount of the food product continuously moves across or through the heated medium, which transmit heat from the heated food product environments, to destroy or to kill unwanted microorganisms. There are several different types of heat exchangers, some of which will be described below.

The exposure process is used for holding food product at an elevated temperature within the desired time period. The temperature of the curing process is usually similar to the temperature of the heating section with possible small variations (e.g. temperature exposure could be a little lower than the temperature of the heating). Similarly, the time spent in a section of aging, may be analogous to the time spent in the heating section. Typically, the time of exposure is difficult to determine and they may depend on several factors, including, in particular, on the speed of the product flow, curves heating/cooling product, flow structures of a food product, etc. the Combination of % �sow heating and shutter speed is chosen to achieve the desired level of removal of microbes. Of course, a large part of the heat treatment asepticsure food product is achieved in the process of aging. After the stage of exposure of the food product is deemed to be sterilized.

The pre-cooling stage may just be the second stage of cooling which may be required to achieve the desired temperature of a food product. The need for pre-cooling may be a similar need in the pre-heating stage and may depend on the configuration of devices in the cooling section. For example, if the device used in the cooling section is too long, so food is not properly cooled (for example, too hot or too cold), the device can be replaced by a device that is shorter, and in may added the pre-cooling device. In this respect, the pre-cooling device can serve as the first of two cooling devices in the system. Sections of pre-cooling and cooling system for aseptic processing of food products may use refrigerants food grade, such as, in particular, propylene glycol, water, ethylene glycol, salt brine, synthetic chemicals on the basis of hydrocarbons and� family Polyalphaolefine and purged refrigerants on the basis of plant extracts or their combination.

The cooling stage is usually the final stage of processing prior to packaging asepticsure food product. Stage cooling prevents unnecessary organoleptic deterioration by heat after the desired level of removal of microbes was achieved.Cooling can be accomplished using many different processes, in particular, the power dissipation in section extracts or cooling or the use of more low-temperature refrigerants. In a variant implementation during the cooling of the food product is typically cooled to a temperature below 100°F. typically, the product is cooled to a temperature of approximately 80°F. Rapid cooling of the food product finishes heat treatment that can slow or stop any change of organoleptic properties, or for the removal of microorganisms. Alternatively, slow cooling allows to have a longer period of time, to continue with the removal of microorganisms, which also, unfortunately, leads to increased levels of molecular denaturation or loss of organoleptic properties. Aseptic processing of food products, as a rule, uses the fast process of heating and rapid cooling processes. Food is usually located in the cooling device in a period of from about minutes to about 5 minutes depending on the size and configuration of the cooling device. In the embodiment of the food product is in the cooling device about 3 minutes.

After the food product is sufficiently cooled, the product moves to the section of the aseptic package. Aseptic packaging requires the use of aseptic containers, filling aseptic containers under aseptic conditions and sealing of aseptic containers. The use of aseptic packaging for the purpose of increasing the shelf life of a food product is well known and appears to be beneficial, economically reasonable for the companies, which were previously required to withdraw unsold expired food products from warehouses to retailers.

As mentioned above, the system for aseptic processing of food products can include the use of heat exchangers. The heat exchangers can be used at any stage in the processing of food products, such as pre-heating, heating, standing, pre-cooling or cooling. There are several different types of heat exchangers that can be used in these types of processes. For example, the first type of heat exchanger - plate heat exchanger that uses very thin, corrugated, talop�oodama plate with the coolant on one side and a liquid food product, passing through the heat exchanger, on the other hand. Plate heat exchanger uses a variety of flow structures to pass the product through the plates, and as a result, the product closest to the surfaces of the heat exchanger, heats up much faster than the product remote from them. In addition, plate heat exchangers tend to brew or to cauterize a food product on the surfaces of the heat exchanger that may degrade the organoleptic properties of the food product and adversely affect the performance of the heat exchanger.

The second type of heat exchanger is screw the mold is a heat exchanger having a blade, cleaning hot surfaces to move the product and avoid prolonged exposure to heat. Side product scratching blades attached to a live axle or frame and blades are usually made of rigid plastic to prevent surface damage that scratching. Depending on the location of the blades are essentially three types of screw molds-heat exchangers. The first type is the rotating tubular heat exchanger in which the axis is parallel to the axis of the tube, not necessarily coincident, and the rotation occurs with different frequencies. The second type is the reciprocating postupdate�inym, tubular, where the axis is concentric relative to the tube and moves longitudinally without rotation. The third type is the rotating plate where the blades RUB against the outer surface of circular plates arranged sequentially within the shell. The heated/cooled fluid passes inside the plates. Other types of heat exchangers contain, for example, adiabatic wheel, flat edge, liner plate, the fluid, the units generate heat due to the waste phase change, and the most common of the heat exchangers, tubular heat exchanger and a heat exchanger with the shell.

Tubular heat exchanger and the heat exchanger with the shell contains a set of tubes in a container called a shell or chamber. Fluid on the side of the pipes, flowing inside the tubes (e.g., food), is called the fluid that is present from the side of the pipe, while the fluid flowing outside the tubes (e.g., heated or cooled environment), is called the fluid that is present from the side of the shell. Tubes provide heat transfer surface between the fluid present at the pipe side, and the fluid contained by the shell. Pipe can be seamless or welded and are usually made of copper or alloy steels. Can�e to use other alloys of Nickel, titanium or aluminum. The pipe may also have any shape or configuration known in the art. For example, the pipes may be linear, spiral (for example, twisted in a spiral shape, the shape of the coil or a combination thereof.

Tubes are usually held in place by inserting them into the tube plate, which is usually a single circular plate of metal. Tube sheets not only serve to hold the tubes in place inside the shell, but also hermetic separation of the fluid that is present on the side of the pipe, the fluid that is present on the side of the shell. In addition to the mechanical requirements to the tube plate, tube sheet must be able to withstand the impacts of corrosion of both fluids in the heat exchanger and must also be electrochemically compatible with the pipe and fluids present at the pipe side. Tube sheets can be manufactured, for example, of mild steel with a thin layer of corrosion resistant alloy metallurgically connected with one side.

The shell or chamber of the heat exchanger is simply a container for tubes and the fluid contained by the shell. The shell usually has a cylindrical shape with a circular cross section, but a qualified technician should be understood that the shell may be of any size� and forms known in the art, until the shell is able to contain the tubing and the fluid that is present from the side of the shell. Membranes are usually made by rolling metal sheet into a cylinder and, as a rule, are formed from low carbon steel, although can be used and other alloys, when demands on corrosion resistance and high temperature.

Additionally, the sheath may be inserted partitions, which can perform at least two functions. Firstly, partitioning can maintain the pipe in proper position during Assembly and operation and to prevent vibration of the tubes during operation. Secondly, partitioning can direct the fluid from the sheath back and forth through the pipe as the fluid from the sheath moves from the inlet of the fluid contained by the sheath, to release the shell to the fluid contained by the shell. This guide mechanism helps to increase the speed and the heat transfer coefficient of the system.

In addition to pipes, pipe boards, casings and partitions, heat exchangers may also contain channels and nozzle from the pipe to control the flow of fluid that is present from the pipes, the pipes to and from them, the covers for the channels that secure�I bolted to the channel flanges, and the divisors of the passages for the heat exchanger with two passes from the pipe.

Like most devices subjected to high impact velocities and high mechanical stresses, heat exchangers sensitive to rejection and, as a result, contamination of a food product contained therein. Indeed, even a hole the size of a pinhead in the wall of the tubes may cause contamination of a significant part of the processed food product. Any planned interruption of the process described above for processing a food product or packaging system can mean that the damaged product must be destroyed, subjected to processing or separated and stored for subsequent evaluation. Loss of aseptically during production can cause outages lasting from several hours to several days.

The ingress of microorganisms in a food product can occur in the manufacturing refrigerators, sterilization devices, valves, flow diversion, homogenizers, aseptic pumps or any other equipment that is located after the section of exposure. However, contamination usually occurs on the tube walls during the pre-cooling or cooling a food product. In this respect, in the walls of the tubes for various reasons could�t to experience weak point, in particular, due to corrosion, erosion or mechanical/physical stress. For example, a typical heat exchangers can have multiple sections of the inner tubing welded to the outer shell. At the ends of the pipes of the fluid present at the pipe side, can be separated from the fluid contained by the shell, tube plates. Welding seams can create tension in the pipeline during pipeline expansion due to the introduction of the hot, heat-treated food product. This expansion may result in failure of the weld and possible leakage of refrigerant in a food product, moving inside the pipeline.

In systems aseptic processing of food products is one of the ways of dealing with product contamination is to maintain a pressure differential between the fluid present at the pipe side, and the fluid contained by the shell. In reality, Management on control over products and medicines of the United States ("FDA") requires monitoring mechanism and guarantee a higher pressure on the side of the aseptic product of the coil than on the side of the refrigerant. This pressure differential serves at least two purposes. First, the heat exchanger tubes can be made such that the DDH�alive higher pressure, than the shell of the heat exchanger, at a much lower cost. Secondly, the pressure differential prevents any ingress of fluid from the shell (e.g., refrigerant) in the tube with the product in case of leakage of the pipe. In this respect, any crack or leak that may occur in the pipe wall that can leak fluid, is present on pipe side (for example, a food product), in the direction from the fluid that is present from the side of the pipe, the fluid that is present from the side of the shell, thereby preventing the contamination of a food product coolant/refrigerant.

Therefore, maintaining low pressure fluid from the membrane at high flow rate is a problem because many systems rely on check valves product pressure to increase the pressure on the side of the fluid present at the pipe side, so as to exceed the pressure of the fluid contained by the shell. The use of check valves is welcome when the fluid that is present from the pipes, flowing water is used, but management is difficult when the fluid is present at the pipe side, that is currently used in a food product. Additionally, the check valves can cause problems with proizvoditelnostt system, since the increase of pressure in aseptic fridge is converted directly into elevated pressure in the preceding points in the processing.

For purposes of illustration, the heat exchanger with the shell and the pipe of Fig.2A shows a conventional heat exchanger 24 with the casing and the tubing corresponding to the prior art. Although it is shown a heat exchanger 24 may be used at any stage in the system of aseptic processing of the food product, as mentioned briefly above (for example, to transfer heat to the food product in the sterilization process), the remainder of the present disclosure, the heat exchanger will be referred to as aseptic refrigerator, in which the shell contains a refrigerant or cooling medium and is used in the cooling section of the process of sterilization of the food product.

As shown in Fig.2A, the coolant can get into the shell 26 through the inlet 28 to the fluid in the upper part of the casing 26, to pass through the outer surface of the conduit 30 (e.g., coils) and inside the shell 26 and out of the shell 26 through the issuance 32 of the fluid contained by the shell, the bottom shell 26. Similarly sterilized food product may be supplied to the pipe 30 through the inlet 34 of the fluid pipe in the bottom of the shell 26, passes inside �rubles 30 and out of the tube 30 at the output 36 of the fluid conduit on the upper portion of the shell 26.

Fig.2b shows another common heat exchanger 124 with sheath and the conduit corresponding to the prior art. Although it is shown the heat exchanger 124 can be used at any stage in the sterilization of food products, as mentioned briefly above (for example, to transfer heat to the food product in the sterilization process), the remainder of the present disclosure, the heat exchanger will be referred to as aseptic refrigerator, in which the shell contains a refrigerant or cooling medium and is used in the cooling section of the process of sterilization of the food product.

As shown in Fig.2b, the refrigerant can flow into the shell 126 through the inlet 128 of the fluid to the shell on the upper portion of the shell 126, passes through the external surface of the tube 130 and the inside of the shell 126 and the shell exits 126 132 through the issuance of a fluid medium for the shell on the lower section of the shell 126. Similarly, the sterilized food product may be fed into the pipe 130 through the inlet 134 of the fluid pipe on the lower section of the shell 126, passes inside the tubes 130 and exits the pipe 130 through the issuance 136 of the fluid pipe on the upper portion of the shell 126.

Aseptic tubular refrigerators, corresponding to the prior art, typically used in aseptic systems, usually n�called "system of inlet and exhaust", an example which shows how the system 38 of Fig.3. These types of systems operate by means of the recirculation of refrigerant through the shell for heat transfer. For example, in these systems the centrifugal pump 40 is usually placed next to the heat exchanger 42, with a side of suction coming out of the bottom and top release. This recirculation increases the pressure of the medium on the side of the shell after the air channel 46 out all the air present inside side of the shell to work.

System 38 further comprises a device 48, a temperature measuring element for measuring the temperature of the output product. When the discharge temperature of the product is higher than the desired setpoint, some of the circulating refrigerant is sucked into the return line of the refrigerant through the automatic control valve 50. The quantity of the refrigerant sucked from the shell, is immediately replaced by a cold refrigerant is supplied from the supply line to the refrigerant. In recirculation systems, some portion or all of the circulating refrigerant can otkazyvatsa in return line of the refrigerant. Similarly, some portion or all of the circulating refrigerant can otkazyvatsa from your system completely. The way recycling is additionally controlled by a control valve 52 and valve 54, 56. The disadvantage of et�th design is the pump 40 increases the pressure in the shell 44 during the recirculation of the refrigerant filling the shell 44.

To avoid the shortcomings and pitfalls of the systems corresponding to the prior art, the present invention provides the aseptic refrigerators and system containing the same and having the configuration of an open chamber with a device of determining the amount of fluid in the shell (e.g., refrigerant or coolant) inside the refrigerator. Aseptic refrigerators, corresponding to the present invention may be heat exchangers and can be used in the cooling system section of the sterilization of food products. The advantage of this system is that it operates in an open chamber, where the unit of measurement fluid is used to maintain a sufficient level of refrigerant in the chamber, at the same time avoiding increasing the pressure in the shell or chamber, at least partially, fill the shell to the fluid refrigerant. In systems relevant to the present invention, the level of the refrigerant in the shell of the heat exchanger is maintained near the upper point of the shell, but between the release of the refrigerant at the top of the shell and the level of the refrigerant in the shell there is an air layer. This air layer ensures that the pressure PI�of Magenta, entering the shell, equal to or close to atmospheric pressure. In this respect, the refrigerant is introduced into the air at atmospheric pressure at the top of the shell, instead, to introduce the refrigerant into the shell, filled with refrigerant that creates pressure inside the shell.

Additionally, the pressure during the release of the refrigerant of the heat exchanger is maintained equal to atmospheric pressure or even lower, depending on the speed of a centrifugal pump which recirculated refrigerant. For example, the maximum value of the pressure exerted by the refrigerant in the shell is equal to or less than the pressure created by the pressure of the refrigerant at the outlet, which is much lower than the pressure of the refrigerant in the shell, filled with refrigerant. In General, such a construction ensures that the differential pressure between the fluid that is present from the side pipes (for example, asepticsure food product), and the fluid contained by the shell (e.g., refrigerant), is maximized at the upper and lower portions of the heat exchanger.

For example, in Fig.4 shows a system 58, corresponding to the present invention, which comprises a heat exchanger 60, having a shell 62 and conduit 64. System 58 further comprises a pump 66, the air channel 68, the device 70 temperature measuring element, to�Apana 72, 74 and the device 76 measurement of liquid, located inside the shell 62. During operation, the refrigerant is introduced into the system 58 via the two-way valve 74, which transports the refrigerant to release 78 of the refrigerant. At the same time or approximately at the same time, aseptical food product is introduced into the system 58 through the inlet 80 of the shell 62 for the product. The refrigerant moves through the membrane 62 in the direction to release refrigerant 82 and removed from the casing 62 through the suction pump 66. On the contrary, aseptical food product moves in the opposite direction through the conduit 64 in the direction of issue 84 product shell 62. This counterflow of the refrigerant and acepting food product more effective than, for example, parallel flows of the refrigerant and acepting food product, because the counter-current flow transfers more heat from acepting food product to the refrigerant.

As the refrigerant and aseptical food product flow through the heat exchanger 62, the temperature of the refrigerant increases due to heat transfer between the two fluids. When the heat begins to decline in the extent that the discharge temperature of the product measured by the device 70 of the temperature measuring element is above a predetermined temperature, the device 70 of the temperature measuring element can� to communicate with a programmable logic controller, to open the two-way valve 74 to allow a certain amount of fresh cold refrigerant to enter the system 58.

As the fresh refrigerant enters the shell 62 through the inlet 78 of the refrigerant, the refrigerant level in the shell 62 begins to rise. This increased level of refrigerant is detected by the device 76 level measurement, which are located inside the shell 62. A qualified specialist in the art should know about several different types of devices level measurement that can be used in the present invention. In a variant implementation, the device 76 level measurement is a capacitive level sensor that can be used for continuous level measurement of refrigerant. Capacitive level sensor can be rod-like capacitive sensor that detects the capacitance change due to changes in liquid level, which is subjected to a capacitive level sensor. Capacitive level sensor may protrude downward from the upper wall of the shell 62 and can pass into the shell 62 by a distance which interest a part of the height of shell 62 having dimensions from the top wall of the shell 62 and down to the lower wall of the shell 62, representing 100% of shell height. For example, the level sensor can be down to the shell 62 at a distance of approx�tional 15% to about 90% of the height of shell 62. The level sensor can also be down to the shell 62 at a distance of from about 20% to about 80% of the height of shell 62. In the embodiment of the level sensor can be down to the shell 62 by a distance of approximately 50% of the height of shell 62. Specialist in the art should understand that the desired distance at which the level sensor protrudes into the shell 62, determines how long must be the level sensor.

In embodiments that use a capacitive level sensor, capacitive level sensor can contain ground up, essentially surrounding the capacitive level sensor. Pipe grounding can serve at least two purposes. First, pipe earthing could serve to ground capacitive level sensor, when the capacitive level sensor is used with containers that do not conduct electrical current (e.g., plastic containers). Secondly, the tube is ground can act as a protective sheath to surround the capacitive level sensor, at the same time allowing the refrigerant to occupy the space between the capacitive level sensor and the surrounding pipe grounding. Thus, the tube grounding protects the capacitive level sensor from exposure to spray the refrigerant resulting from turbulent flow within the sheath� 62, and that can lead to false data reading levels of the refrigerant in the shell 62.

When the capacitive level sensor is placed in the casing 62 and is calibrated for communication with a programmable logic controller when the level of the refrigerant inside the shell 62 is increased to a predetermined level, which also corresponds to the volume of the layer of air desired in the shell 62. For example, if the desired level of refrigerant in the shell 62 is at the level of approximately 95% of the height of shell 62, measured from the bottom shell 62, this level might correspond to the location of approximately 60% of the length of the capacitive level sensor, measured from the bottom - most remote end of the sensor. This level may also correspond to the desired volume of air inside the shell 62. For example, the pipe 64 is a certain percentage of the total volume inside the shell 62. If the refrigerant is the volume of the shell 62, which corresponds to the level of approximately 95% of the height of shell 62, the final volume of the inside of the shell 62 is left to fill it with air. In the embodiment of the air takes from about 5% to about 35% of the total volume inside the shell 62. In another embodiment of the air takes from approximately 10% to approximately 20% of the total amount inside the sheaths from her bouti�and 62. In yet another embodiment of the air takes up approximately 15% of the total volume inside the shell 62.

When the level of refrigerant in the shell 62 is increased to 95% of the height of shell 62, which corresponds to 60% of the length of the capacitive level sensor, capacitive level sensor will operate in conjunction with a three-way valve 72 via a programmable logic controller to divert part of the release of the refrigerant from the shell 62 to route 86 passing refrigerant to release instead of the path 88 of passage for recirculation, which leads to the return of the shell 62. Such an abstraction will lower the level of the refrigerant in the shell 62. When the level of refrigerant in the shell 62 reaches an acceptable level, the sensor can operate in conjunction with a three-way valve 72 via a programmable logic controller to divert part of the release of the refrigerant from the shell 62 to the path 88 of passage for recirculation, which leads back into the shell 62, instead of the path 86 the passage of the refrigerant to be released, which removes the refrigerant from the system 58.

In another embodiment of the level sensor is a radar sensor. In another embodiment of the level sensor is guided radar sensor. In another embodiment of the level sensor is an ultrasonic sensor. In another embodiment of the level sensor is a sensor guide�staticheskogo pressure. In another embodiment of the level sensor is a differential pressure sensor, in one of the embodiments of the pressure of the first composition is measured in the place where the pressure of the first composition reaches the highest value, and the second pressure of the composition is measured in the place where the pressure of the second composition has the smallest value. In another embodiment of the level sensor is a radiometric sensor. A qualified specialist in the art should understand that it is possible to use more than one type of level sensor.

Skilled in the art will understand that the desired volume of air layer in the upper part inside the shell 62 will determine the specified level of refrigerant required to activate the three-way valve 72. For example, the desired level of refrigerant may correspond to the distance of from approximately 50% to approximately 95% of the height of shell 62, measured from the bottom shell 62. In another embodiment of the preset level of the refrigerant may correspond to a distance of from about 75% to about 95% of the height of shell 62. In another embodiment of the preset level of the refrigerant may correspond to a distance of from approximately 0% to approximately 90% of the height of shell 62. In another embodiment of the preset level of the refrigerant may correspond to a distance of approximately 85% of the height of shell 62. As mentioned above, the remaining height of the shell 62 may correspond to a specific volume of air in the shell 62.

A qualified specialist in the art should also be understood that the specified level of the refrigerant will not only meet the interest portion of the height of shell 62, but will also match a percentage of the length of the capacitive level sensor, as mentioned above. For example, the desired level of refrigerant contained in the membrane 62 may be from about 40% to about 80% of the length of the capacitive level sensor, measured from the tip of the capacitive level sensor on the bottom. In another embodiment of the preset level of the refrigerant contained in the membrane 62 may be from about 50% to about 70% of the length of the capacitive level sensor. In another embodiment of the preset level of the refrigerant contained in the membrane 62 may correspond to approximately 60% of the length of the capacitive level sensor.

In another embodiment of the device 76 level measurement is a sensor (not shown) capable of detecting the presence of the refrigerant and/or refrigerant pressure inside of�62 points. In this embodiment of the sensor may be located on an inner side wall of the shell 62 in the place corresponding to the desired level of refrigerant in the shell 62. For example, if the desired level of refrigerant in the shell 62 corresponds to the place which is approximately 95% of the height of shell 62, measured from the bottom shell 62, the sensor can be located on the inner side wall of the shell 62 in the same place. If the level of refrigerant in the shell 62 is raised to the level sensor, the sensor can interact with a three-way valve 72 via a programmable logic controller to divert part of the release of the refrigerant from the shell 62 to route 86 passing refrigerant to release instead of the path 88 of passage for recycling, which is returned back into the shell 62. Such allocation will reduce the level of refrigerant in the shell 62. When the level of refrigerant in the shell 62 reaches an acceptable level, the sensor can interact with a three-way valve 72 via a programmable logic controller to divert part of the release of the refrigerant from the shell 62 in the path 88 of passage for recycling, which is returned back into the shell 62, instead of the path 86 the passage of the refrigerant, whereby the refrigerant is removed from the system 58. The sensor may be configured to determine the level of refrigerant�yente in the shell 62 and the reading of the pressure inside the shell 62, or both.

Other benefits and advantages of the present aseptic refrigerators and systems relate to modulating the temperature of the refrigerant as it is received is included in the heat exchanger 60. This modulation is achieved by mixing the fresh cold refrigerant with a refrigerant that is circulated through the heat exchanger 60, and its recycling via path 88 of passage for recirculation. Combine fresh cold with recycled refrigerant medium, the temperature of the refrigerant is modulated (e.g., increased slightly above the temperature of fresh coolant, to prevent the collision of warm or hot product with too low temperature, which may cause the formation of a stationary layer of product on the pipeline wall 64. This immobilized layer not only dramatically reduces the efficiency of the heat exchanger 60, but also changes the characteristics of the sterilized food product in a degree, which adversely affects the quality of the product and its organoleptic properties.

For the purpose of this disclosure the skilled specialist in the art should understand that also provided methods of use described above aseptic refrigerators. For example, in a variant implementation of the provided methods of production asepticsure food product. The methods may include ed�of food composition to a heating device to a predetermined temperature, exposure of the composition to the device exposure over a given time period, and cooling the composition in the cooling device having a chamber configured to accommodate the first composition and a certain volume of air, the tubing located within the chamber and configured to the content of the second composition, and a level sensor located inside the chamber and arranged to maintain a predetermined amount of the first composition within the chamber. Predetermined amount of the first composition can correspond to the first composition can be from about 75% to about 95% of the height of the camera.

The methods can further include the circulation of the first composition through the camera. At least a portion of the first composition may also be recycled through the chamber.

In another embodiment, the implementation of the provided methods of production asepticsure food product. The methods may include heating the composition to a heating device to a temperature capable of killing any pathogenic microorganisms in the composition, exposure of the composition to the device standing for a predetermined time, and cooling the composition in the cooling device having a chamber configured to accommodate the first composition and a certain amount of air, �the pipeline, located within the chamber and configured to the content of the second composition, and the measuring element located within the chamber and configured to measure the amount of the first composition within the chamber. The amount of the first composition can correspond to a first composition comprising from about 75% to about 95% of the height of the camera. A qualified person must understand that the first composition can correspond to a first composition comprising from about 20% to about 95% of the chamber height, and this height can be set based on the needs of the process.

Accordingly, the present invention provides the advantage of maximizing the pressure differential between the product and the side of the refrigerant aseptic cooling heat exchanger, at the same time maintaining a modulated temperature of the refrigerant in the heat exchanger.

It should be understood that the specialists in the art should be apparent various changes and modifications described herein preferred embodiments. Such changes and modifications may be made, without departing from the essence and scope of the subject of the present invention and without diminishing its perceived benefits. It is therefore assumed that so�changes and modifications should be covered by the attached claims.

1. A heat exchanger that contains:
the camera made with the possibility of the content of the first composition and a certain amount of air;
tubing located within the chamber and configured to the content of the second composition; and
the level sensor located inside the chamber and arranged to maintain a predetermined amount of the first composition within the chamber, in which a predetermined number of the first composition corresponds to the level of the first composition comprising from about 75% to about 95% of the height of the camera.

2. A heat exchanger according to claim 1, wherein the first level of the composition is from about 80% to about 90% of the height of the camera.

3. The heat exchanger according to claim 1, in which the air occupies from about 5% to about 35% of the total internal volume of the chamber.

4. A heat exchanger according to claim 1, wherein the level sensor is at least one of: a capacitive level sensor, ground level sensor, radar, guided radar, ultrasonic transducer, submersible pressure gauge, differential pressure sensor, radiometric, sensor, and combinations thereof.

5. The heat exchanger according to claim 1, which is aseptic refrigerator.

6. A heat exchanger according to claim 1, wherein the first composition is a food grade refrigerant selected from the group containing at�, propylene glycol, ethylene glycol, salt brine, synthetic chemicals hydrocarbon-based family Polyalphaolefine, the purified refrigerant on the basis of plant extracts and their combination.

7. A heat exchanger according to claim 1, wherein the second composition is a food product.

8. A heat exchanger according to claim 1, wherein the second composition comprises pieces.

9. A heat exchanger according to claim 1, wherein the camera includes a top edge and a bottom edge, the upper edge of the chamber contains the second composition and the first inlet of the composition, and the lower end of the chamber contains an inlet of the second composition and the first composition.

10. A heat exchanger according to claim 1, wherein the chamber includes an air channel.

11. A heat exchanger according to claim 1, wherein the duct has a shape selected from the group consisting of linear, helical, serpentine shape, and combinations thereof.

12. The heat exchanger according to claim 1, further comprising at least one measuring element located within the chamber and configured to measure the amount of the first composition within the chamber, in which the amount of the first composition corresponds to the level of the first composition comprising from about 75% to about 95% of the height of the camera.

13. The heat exchanger according to claim 12, further comprising a second measuring element made with the possibility�awn measure the pressure inside the chamber.

14. A heat exchanger according to any one of claims. 1-13, in which the air occupies from about 5% to about 35% of the total volume of the chamber.

15. System for aseptic processing of food products containing:
a heating device;
the device extracts; and
cooling device having a
the camera made with the possibility of the content of the first composition and a certain amount of air,
tubing located within the chamber and configured to the content of the second composition, and
the level sensor located inside the chamber and arranged to maintain a predetermined amount of the first composition within the chamber, in which a predetermined number of the first composition corresponds to the level of the first composition comprising from about 75% to about 95% of the height of the camera.

16. A system according to claim 15, in which the heating device comprises a device according to claim 1.

17. The system of claim 15 in which the cooling device is selected from the group consisting of a device according to any one of claims. 1-13.

18. A system according to claim 15, which is a closed system.

19. The system of claim 15, further comprising at least a temperature measuring element or device pre-heating or pre-cooling device, or pump, is made with the possibility of a compass�AI first song, or a combination of both.

20. The system of claim 15, further comprising at least one measuring element located within the chamber and configured to measure the amount of the first composition within the chamber, in which the amount of the first composition corresponds to the level of the first composition comprising from about 75% to about 95% of the height of the camera.

21. Method of production asepticsure food product, comprising the following stages, where:
heated food composition to a heating device to a predetermined temperature;
stand composition in a device for holding for a predetermined period of time; and
cool composition in the cooling device having a
the camera made with the possibility of the content of the first composition and a quantity of air,
tubing located within the chamber and configured to the content of the second composition, and
the level sensor located inside the chamber and arranged to maintain a predetermined amount of the first composition within the chamber, in which a predetermined number of the first composition corresponds to the level of the first composition comprising from about 75% to about 95% of the height of the camera.

22. A method according to claim 21, in which the heating device used�t the device according to claim 1.

23. A method according to claim 21, in which the cooling device is selected from the group consisting of a device according to any one of claims. 1-14.

24. A method according to claim 21, further comprising pre-heating the composition in the tank for pre-heating.

25. A method according to claim 21, further comprising pre-cooling the composition in the tank for pre-cooling.

26. A method according to claim 21, in which the production is carried out in a closed system.

27. A method according to claim 21, further comprising monitoring the temperature of the first composition prior to its introduction into the chamber.

28. A method according to claim 21, in which the control is carried out using the temperature measuring element.

29. A method according to claim 21, further comprising circulating the first composition through the camera.

30. A method according to claim 21, further comprising recycling at least part of the first composition through the camera.

31. A method according to claim 21, in which the cooling device further comprises a measuring element located within the chamber and configured to measure the amount of the first composition within the chamber, wherein the amount of the first composition corresponds to the level of the first composition comprising from about 75% to about 95% of the height of the camera.



 

Same patents:

FIELD: process engineering.

SUBSTANCE: invention relates to heating engineering and may be used for making of heat exchanger plates. Heat exchanger plate (106) has first surface parts (210) located along first plate edges (220) and including first contact areas (214) and second surface parts (212) located along second plate edges (222). First surface parts (210) are bent towards first side to get first incomplete fluid channel (230) while second surface parts (212) are bent toward second side to get second incomplete fluid channel (232). First contact area (214) define the plane (S). Heat exchanger plate (106) has angular surface parts (224) with angular parts (226) of first edge and angular parts (228) of second edge. At least two angular surface parts (224) are bent inward relative to said incomplete fluid channel (230) so that their angular parts (226) of first edge are located in said plane (S) while their angular parts (228) of second edge are perpendicular to said plane (S).

EFFECT: decreased inlet turbulence.

14 cl, 19 dwg

FIELD: heating.

SUBSTANCE: heat exchange element for a plate-like counter-flow heat exchanger includes a profile sheet and a spacing sheet rigidly attached to it with formation of channels for passage of working medium, which have a triangular cross section in zigzag-shaped operating sections and a rectangular section of smaller height in end straight-line sections for supply and discharge of the working medium; with that, the profile and spacing sheets of the heat exchange element are provided on lateral sides with flange portions of equal height exceeding the height of the cross section of the channel in its operating section, with two slot-type openings for supply and discharge of the working medium, which are located diagonally on the ends of the flange portions, and from below of the spacing sheet on both ends throughout its width there are outwardly bent support legs, with the height equal to difference of heights of the channel in its working zigzag-shaped and straight-line sections.

EFFECT: reduction of thermal resistance due to reduction of thickness of material of components of heat exchange elements; improving assembly flexibility and reducing specific metal consumption.

19 cl, 8 dwg

FIELD: heating.

SUBSTANCE: plate-type heat exchanger includes multiple heat exchanger plates positioned side by side and forming a plate pack with first gaps for a first medium and second gaps for a second medium. First and second gaps alternate in the plate pack. Several channels run through the plate pack and form first inlet and outlet channels for first medium supply to and from the first gaps. An insert is installed between two heat exchanger plates in one of first medium channels and includes annular case and annular flange protruding from the annular case.

EFFECT: reliable and efficient fixation of insert in plate-type heat exchanger channel.

13 cl, 12 dwg

FIELD: machine building.

SUBSTANCE: in mixing heat exchanger each nozzle of the system of supply of irrigating cold water consists of two coaxial cylindrical bushings. In the bushing with smaller diameter coaxially to it the worm is located the external surface of which is a screw groove, inside the worm the hole with screw threading is made, and in the bushing with bigger diameter coaxially to it the union is located which is rigidly fixed in it through the sealing gasket. In the union the cylindrical hole is made coaxially, which passes into axisymmetric diffuser which is connected with the cylindrical chamber formed by the internal surface of the bushing smaller minor diameter, and end surface of the worm; and to the end surface of the bushing with smaller diameter at least two inclined rods are secured; on each rod active sprayers are fixed, for example, in form of blades resting by bottom part on stops secured on rods at right angle to their axes, at that the rod are inclined from the sprayer axis i.e. along cone surface, the tip of which is directed towards the bushing with greater diameter.

EFFECT: productivity increasing of the mixing heat-exchange in the device.

2 dwg

FIELD: heating.

SUBSTANCE: heat exchanger is manufactured using the technology of three-dimensional printing, at that it has characteristic parts, in which the channels are distributed throughout the volume of the heat exchanger, the part of redirection of the channels of hot and cold coolants, in which conversion of the arrangement of channels of hot and cold coolants is carried out relative to each other to staggered arrangement using the auxiliary dividing partition, and a part of intensive heat exchange with the channels of hot and cold coolants located in staggered arrangement, when the channel walls of each of the coolants are in contact with the walls of the channels of another coolant throughout the cross-section of the channels.

EFFECT: absence of assembly operations, increase in the surface area of heat exchanging and efficiency of heat exchanging.

3 dwg

FIELD: heating.

SUBSTANCE: plate-fin heat exchanger comprises a folded finned sheet comprising the fins, and the finned sheet comprises a plurality of perforations, and such plurality of perforations is located on the finned sheet in parallel rows, when such finned sheet is in the unfolded state. Such parallel rows of perforations on the finned sheet comprise a first distance between the parallel rows of perforations (S1), a second distance between the successive perforations in the parallel row of perforations (S2), a third distance (or shifting) between the perforations in adjacent parallel rows of perforations (S3), and the diameter (D) of the perforation. The ratio of the first distance between the parallel rows of perforations to the diameter of the perforation (S1/D) is in the range of 0.75-2.0. And the angle between the fins and the parallel rows of perforations is less than or equal to five degrees (≤5°).

EFFECT: improving the geometry of the perforated fin.

18 cl, 3 dwg, 2 tbl

FIELD: heating.

SUBSTANCE: invention relates to the field of heat engineering and specifically to a method of production of a set (40) of plates for a heat exchanger, formed by a stack of plates (41). The inventive method comprises the stages at which the initial thickness of each plate (41) is reduced by mechanical processing leaving the plates (41) on the periphery, at least one connecting ledge (45) with the height greater than the thickness of the plate (41) after the mechanical processing, the corrugations (42) are made in the central part of the plate (41), the plates (41) are superimposed in pairs on each other, the ledges (45) of the plates (41) of each pair in contact are connected by weld joint (50), the pairs of plates (41) are stacked on each other, positioning the ledges (45) of pairs of plates (41) one above the other, and the ledges (45) of pairs of plates (41) in contact are connected with tight weld joint (50), performing an alternating overlapping on each other of the open or closed ends of input or output of the said liquid medium.

EFFECT: simplification of the manufacturing process, reduction of the amount of welding.

15 cl, 13 dwg

FIELD: heating.

SUBSTANCE: invention relates to the field of heat engineering and can be used in the manufacture of heat exchangers. In the heat exchanger for use in an isothermal chemical reactor comprising several heat exchange plates, each of which includes the first and second metal sheets forming, respectively, the first side surface and the second side surface of the plate opposite to it, feeding the line of the coolant and the coolant collector, and several internal passages for the coolant between the first and second metal sheets, and the first and second sheets are joined by at least one welded joint formed on the first side surface, and the feeding the line of the coolant and the collector are formed by the feeding and collector channels and connected to the second metal sheet by the other welded joints performed on the said second plate surface.

EFFECT: providing the manufacture of the plate by the automated welding process, such as laser welding.

15 cl, 13 dwg

FIELD: heating.

SUBSTANCE: plate-type heat exchanger comprises several heat exchange plates (1) provided one near the other and providing for the first interplate gaps (3) and the second interplate gaps (4) alternately. Every second heat exchange plate forms a primary plate (V) and every second secondary plate (1"). Every heat exchange plate is continued in the plane (p) of extension and comprises a heat transfer zone and an extreme zone around the heat transfer zone. The heat transfer zone comprises a flute (30) consisting of ridges (30) and recesses (40) each of which is continued in the longitudinal direction. The ridges have two extreme surfaces (31, 32) and a base surface (33) between the extreme surfaces and with the first width (34) being transverse to the longitudinal direction. The recesses have two extreme surfaces (41, 42) and a base surface (43) between the extreme surfaces and with the second width (44) being transverse to the longitudinal direction. The base surface of the recesses at primary plates is inclined in respect to the extension plane and the base surface of the ridges at secondary plates is inclined in respect to the extension plane.

EFFECT: reduced size of points and areas of contact between plates.

17 cl, 10 dwg

Heat exchanger // 2500965

FIELD: power engineering.

SUBSTANCE: heat exchanger comprises a vessel with the first and second channels for coolants and spherical heat transfer elements placed in spherical holes. Channels are separated with a heat transfer surface, inlet and outlet nozzles of the first channel, inlet and outlet nozzles of the second channel. Spherical heat transfer elements are placed in spherical holes on the heat transfer surface and on the inner surface of the vessel.

EFFECT: invention makes it possible to improve heat transfer from a heat transfer surface that separates channels of a heat exchanger.

2 dwg

FIELD: food industry.

SUBSTANCE: invention relates to tangerine compote production method. The method envisages fruits pouring with 85°C hot water for 2-3 minutes, subsequent water replacement with 98°C syrup, jars sealing with self-exhaustible caps and thermal treatment without creation of counter-pressure according to the mode 20(2035)187010070, water cooling to 70°C and continuation of cooling in another vessel according to the mode 75040.

EFFECT: method ensures sterilisation equipment performance enhancement, the technological cycle duration reduction and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to rheum compote sterilisation method. The method envisages pouring fruits packed into jars with 85°C hot water for 2-3 minutes, subsequent replacement of the water with 98°C syrup, jars sealing with self-exhaustible caps, heat treatment in the autoclave according to the mode: 1520157010070 and continuation of cooling in another vessel according to the mode 55040.

EFFECT: method ensures the ready product quality enhancement, reduction of duration of heat sterilisation process proper and of the technological cycle of manufacture of the product preserved thus to enhance heat sterilisation apparatus performance.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to grape compote production method. The method envisages preliminarily fruits heating in jars by way of pouring with hot 40°C water, the water replacement with a 60°C syrup and subsequent jars sealing using self-exhaustible caps, sterilisation in an autoclave and cooling in a different vessel.

EFFECT: method ensures sterilisation equipment performance enhancement, technological cycle duration reduction, thermal sterilisation process simplification and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85°C hot water for 3 minutes, water replacement with 98°C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 130°C heated air flow at a rate of 1.5 m/sec during 22 minutes with subsequent maintenance in a chamber at a temperature of 105°C during 20-25 minutes and subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 130°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 3.5-4 m/sec during 19 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance at heated air temperature equal to 95-100°C during 12-15 minutes while the jars are in a static state, subsequent cooling in 25-28°C air flow at a rate of 7-8 m/sec during 16 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages jars putting (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 8-9 m/sec during 14 minutes with subsequent maintenance at heated air temperature equal to 95-100°C during 10-20 minutes and cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 150°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages putting jars with compote into the carrier ensuring sealing, compote heating in 140°C air flow at a rate of 1.5-2 m/sec during 28 minutes, maintenance at heated air temperature equal to 95-100°C during 3-5 minutes with subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 140°C heated air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 1.5-2 m/sec during 25 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance in 95-100°C heated air flow during 10-12 minutes while the jars are in a static state, subsequent cooling in 25-28°C air flow at a rate of 7-8 m/sec during 16 minutes.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring (after preliminary preparation and packing into jars) with 85°C hot water for 3 minutes, water replacement with 98°C syrup, jars sealing, putting into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 120°C heated air flow at a rate of 3.5 m/sec during 20 minutes with subsequent maintenance in a chamber at a temperature of 105°C during 22-28 minutes and subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 120°C heated air flow and cooling, the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary fruits heating in jars with hot 85°C water, water replacement with 98°C syrup and subsequent jars sealing using self-exhaustible caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode. Sterilisation mode provides for water cooling in an autoclave during sterilisation till the temperature is equal to the water initial temperature during jars loading.

EFFECT: invention allows to simplify the sterilisation process, reduce technological cycle duration, ensures saving of electric and heat energy, the ready product quality enhancement due to air removal from jars and heat treatment duration reduction.

FIELD: packing.

SUBSTANCE: invention relates to method of treatment of packages with thickness smaller than length and width, and with two longer and two shorter side edges. Film packages are orientated so that main passing plane of film packages containing side edges at handling and/or heat treatment forms angle with vertical not less than 60o, and longer edges are directed horizontally. Device for implementing the method contains great number of parallel separating walls arranged one after the other to form receiving pockets for each film package. Between two adjacent receiving pockets two separating walls are arranged in turn at a distance from each other. Width of carrying device corresponds to longest size of film packages to be arranged, and height of carrying device is less than their width.

EFFECT: provision of possibility of manual handling and improved heat treatment of packages.

11 cl, 1 dwg

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