A flash pasteuriser

 

(57) Abstract:

The invention relates to food industry, namely the continuous pasteurizers used in the production of liquid food products. Pasteurizer contains sections pasteurization, recovery, keeping, thermal control device with a control valve on the coolant line and switch the product stream at the outlet of the heat exchanger. Thermostatic device comprises a heat exchanger, hydraulic cylinder with load and two rack rails. The heat exchanger is made with a sealed cavity adjacent grocery and connected with the cylinder chamber. Both the United cavity filled with thermo-sensitive liquid. The cylinder is mounted vertically. On the upper end of the rod of the hydraulic cylinder secured cargo. Cargo is installed with the possibility of vertical movement in the guide racks and provided with two Cam straps. One rack mounted control valve and the temperature scale, and on the other the flow switch. Control valve and flow switch mounted in position for them to fire from reaching contact their rod and lever Cam straps cargo moving aseguradora direct action and combines heat-sensitive and Executive functions. The invention allows to simplify the design, reduce capital and operating costs. 2 Il.

The invention relates to the field of engineering for the food industry, namely production (lamellar, tubular, spiral) pasteurizers used in the production of liquid food products (dairy products, beverages) for their heating in the flow with heat recovery.

Known pasteurization and cooling of the installation of foreign companies Nagema and Alfa-Laval, containing heat exchange section pasteurization, recycling, holding, cooling, pump the product from the surge tank, the control valve in the coolant line, the flow switch product in two directions at the exit section-keeping, as well as thermostatic device (Reference equipment of the enterprises of the dairy industry. Under the editorship of Dombaeva N. And., M: Pishepromizdat, 1972; advertising brochures firms Nagema and Alfa-Laval on pasteurization and cooling installations for the food industry).

In these known installations, the measurement and regulation of temperature of the product is carried out using a micro-electronic, electrical and pneumatic devices that defines relatively the th decision on the appointment, composition, the achieved effect and therefore adopted by the prototype is pasteuriser-cooler type SDA - 3M (Reference equipment of the enterprises of the dairy industry. Under the editorship of Dombaeva N. And., M: Pishepromizdat, 1972), which is a known device for controlling thermal processing of liquid foods (USSR Author's certificate N 510219, 1974).

The prototype contains a heat transfer section pasteurization, recycling, holding, cooling, pump with surge tank, a control valve in the coolant line, the flow switch in two directions at the exit of the heat exchanger and thermostatic device containing a thermal sensor, a secondary transducer, control unit, electro pneumatic Converter. The last three devices placed on the remote control, connected the wiring to the sensor, control valve, flow switch, with power supply network. The electrical components of the temperature-controlled devices require maintenance of a highly qualified staff that is economically justified only for large enterprises or close to specialized service centers, prepyatstvyyamy pasteurizer differs from the prototype in that what is the structure of thermostatic device introduced heat exchanger, hydraulic cylinder with load and two rack rails. The heat exchanger is made with a sealed cavity adjacent grocery and connected with the cylinder chamber, and both the United cavity filled with thermo-sensitive liquid. The cylinder was put into it from above through the seal stem and secured to the upper end of the load mounted vertically. Cargo is installed with the possibility of vertical movement in the guide racks and provided with two Cam straps, one at each rack. One rack mounted control valve and the temperature scale to another - the flow switch is made with a mechanical lever-spring actuator with dip fixation of the two shoulders of the lever. Control valve and flow switch mounted in position for them to fire from reaching contact their arm and stock Cam straps cargo moving the latter in the guide racks.

These differences through the use of a known method of regulating the temperature by mechanical means, embodied in thermostat direct acting, allow require auxiliary energy which increases the affordability of such a pasteurizer for the consumer.

Comparative analysis of the prototype of the proposed solution proves its distinctive features, so that the latter meets the criteria of the invention of "novelty."

Comparison of the proposed pasteurizer with other known technical solutions shows that the individual elements of its construction are well known. For example, the known lever-spring switching mechanism with detent lever in two stable positions, which is used in electrical switches of the type of "switch" (Thomas R. K. Switching devices. M. : Radio and communication, 1982).

Known temperature controller direct action RP, in which the flow control is performed using a temperature-sensitive fluid. Also known pasteurizing heat exchanger-cooling installation (A. C. USSR N 454891, 1974), made in the form of a spiral located adjacent channels.

However, the introduction of these known elements in the above regard, the proposed pasteurizer in aggregate of all the distinctive signs of the past inform him of the new properties, namely thermochemical is a mechanical device, do not use auxiliary energy, which does not require wiring and high qualification of the staff.

In Fig. 1 shows a General view of site control is part of the proposed pasteurizer, and Fig. 2 separately and more shows unit flow switch is included in the site management. The image of Fig. 1 refers to the initial state of the node and the beginning of the regulatory process, and Fig. 2 corresponds to the end of the control cycle, when the preset temperature is reached and the flow of the product switched from circulation for issue.

Site management includes a housing 1 of a heat exchanger with built-in cylinder 2, bottom detachable cover 3 with two pipes 4 and 5, the guide spiral insert 6 and the gasket 7 and 8. In the upper face part of the body is a spiral channel, the cavity of which communicates with the cylinder chamber, in which the top, through the seal 9 is introduced to the rod 10. These cavities are filled with temperature-sensitive fluid through the two holes 11, sealed tubes. On the outer end of the rod is installed cargo 12, with the possibility of vertical travel SS="ptx2">

On one of the racks is provided with a temperature scale 16 is installed bellows control valve 17 in the position in which the valve stem is located in the path of movement of the strap 14. On the other rack mounted membrane switch stream 18 containing a lever-spring actuator 19, the input 20 and two output nozzle 21 and 22, one of which, 21, is connected to a surge tank pasteurizer, another 22 - section recovery. The pipe 20 connected to the pipe 5 of the heat exchanger.

The drive switch of the flow (see Fig. 2) joint bracket 23 and contains two shoulders lever 24 and two flat springs 25 and 26 which provide the two stable positions of the lever 24. A continuation of the latter is the valve 27 is placed in the product cavity and separated from the lever and the external environment by a membrane 28.

The work described pasteurizer in General not differ from known analogs, differing only in the functioning of the site management. So, not going into detail on the description of works of well-known parts of the pasteurizer, let us consider in more detail the operation of the host control.

In the initial state, the product is not heated, fills the surge tank, diarylamino and cargo occupy the lower position. Control valve in the coolant line is fully open, the valve 27 thread switch occupies its upper position, connecting pipes 20 and 21.

When the pump the product from the balance tank passes section pasteurization, recovery, and then heated, flows through pipe 4 to the grocery cavity of the heat exchanger, split rail insert on adjacent coils of the spiral channel. Here is the equalization of temperature throughout the mass of the product within the required time.

Due to the efficient heat exchange with a mass of heat-sensitive liquid, the latter is quickly heated to the temperature of the product, which in the beginning of the process, although growing rapidly, but still does not reach the set value due to thermal inertia of the large mass of the product. Heating thermosensitive fluid increases its volume, causing the stem to move with the load up, i.e., to move the Cam bars relative to the rack with mounted temperature scale, regulating valve and flow switch.

From the cavity of the heat exchanger, the product is directed through the nozzles 5, 20, 21 in a surge tank, warming himself and heating the surface with the part of their core acting on the lever 24, switches the valve, ensure the flow of product circulation on the issue through the partition recovery, i.e., connects the nozzles 20 and 22.

The result is instead issued through the pipe 22 of the portion of the product from the surge tank through the already heated section of the recovery in the pasteurizer comes a new, but already heated, the portion of the product. If the temperature of the product continues to grow, the stem with the goods continue to rise, strap 14 acts on the valve stem 17, reducing the coolant flow and limiting the growth temperature. If the new portion of the product does not get warm in section pasteurization to a predetermined temperature, the heat exchanger, it causes a decrease in the volume of temperature-sensitive fluid, lowering the cargo (and stock) under the action of its weight, the stream switch on the circulation under the action of the slats 15 to the lower arm of the lever 24. Next, the process will be repeated as described above.

As can be seen from the above description of the operating cycle, the proposed pasteurizer as device-analogues, performs certain technological process of heat treatment of the liquid in the flow, but in contrast to the process described in the pasteurizer for carrying out the process does not require the use of a spare actuators).

These features offer the pasteurizer, which is a consequence of its distinctive features, simplify design, reduce capital and operating costs, increasing profits. The most advantageous application of the invention in small factories, small workshops agribusiness, dairy farms, although the area of possible use of the invention in no way limited to these cases.

A flash pasteuriser containing heat transfer section pasteurization, recycling, holding, pump with surge tank, thermostatic device with a control valve on the coolant line and a thread switch at the output of the heat exchanger, characterized in that the structure of thermostatic device introduced heat exchanger, hydraulic cylinder with load and two rack rails, heat exchanger made with a sealed cavity adjacent grocery and connected with the cylinder chamber, and both the United cavity filled with a temperature sensitive fluid, the cylinder was put into it from above through the seal stem and cargo mounted on the upper end of the rod, mounted vertically, cargo is installed with the possibility of verticalcavity control valve and the temperature scale, on the other thread switch made with a mechanical lever-spring actuator with dip fixation of the two shoulders of the lever, control valve and flow switch mounted in position for them to fire from reaching contact their rod and lever and Cam straps cargo moving the latter in the guide racks.

 

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FIELD: milk industry.

SUBSTANCE: method involves normalizing, bactofuging, homogenizing, pasteurizing and bottling milk. After bactofuging procedure, milk is cooled to temperature not in the excess of 6°C, with following bottling of milk. Pasteurizing procedure is carried out in capped bottles at temperature of 65-74°C for 5-10 min. Heating procedure for following pasteurizing procedure is carried at heating rate of 2-10°C/min, and cooling after pasteurizing procedure is carried out at cooling rate of 0.10-0.15°C/s. Method allows milk shelf time to be increased up to 25 days.

EFFECT: prolonged shelf life, high gustatory qualities, improved biological and nutritive value of milk, and reduced power consumption.

4 cl, 1 tbl, 1 ex

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