Calculation method for designing a multi-plate freeze-concentrator for concentration of fruit juices
Calculation method for designing a multi-plate freeze-concentrator for concentration of fruit juices
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DOI：
10.1016/j.jfoodeng.2011.06.006
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发表时间：
2011-11-01
影响因子：
5.5
通讯作者：
Hernandez, E.
中科院分区：
文献类型：
--
作者：
Auleda, J. M.;Raventos, M.;Hernandez, E.
本文的目的是建立果汁薄膜冷冻浓缩设备设计和选型的计算方法。该算法使用果汁的特性作为输入，计算方法假设果汁的量、浓度（白利糖度）和糖的组成（果糖、葡萄糖和蔗糖的百分比）是已知的。使用预设通过计算浓缩果汁的流量和热流的（恒定）值，该算法预测主要未知量的值：冰中杂质的浓度、最终浓缩物中糖的浓度、所需的热交换表面、获得的冰的量和浓缩步骤的持续时间。使用这种计算方法，可以估计设备的大小及其操作成本。可用于分析与替代工艺相比的经济可行性。(C)2011爱思唯尔有限公司保留所有权利。
The aim of this work is to establish a calculation method for designing and sizing of equipment for film freeze-concentration of fruit juices. The various steps are outlined of an algorithm that uses the characteristics of the juice as inputs.The calculation method assumes that the amount of fruit juice, its concentration (degrees Brix), and its sugar composition (% of fructose, glucose and sucrose) are known. Using pre-set (constant) values for the flow of concentrated juice and for the heat flow, the algorithm predicts the values of the main unknowns: the concentration of impurities in the ice, the concentration of sugars in the final concentrate, the heat-exchange surface needed, the amount of ice obtained, and the duration of the concentration step.Using this calculation method, one can estimate the size of the equipment and its operational costs. which can be used to analyse the economic viability compared to alternative processes. (C) 2011 Elsevier Ltd. All rights reserved.