Kemerovo Technological Institute of Food Industry
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INVESTIGATION OF THE PROCESS OF EVAPORATION OF CHOKEBERRY INFUSIONS
Description
For the design of rotary-film evaporators of the technology for food production we need summary tables of performance parameters of the process. To obtain them it requires a significant amount of experiments that require a large investment of time and resources. Therefore the actual task is reducing the cost of designing of the technological process, due to the choice of optimal parameters of the rotor-film evaporator. This problem can be solved by conducting a small series of experiments aimed at identifying general mathematical dependences of the parameters of the processes of evaporation on the performance of the device. Based on the obtained dependencies it is possible to find design and selection of evaporators. The study proceeded from the assumption that the maximum thickening of the initial solution in the evaporator, it is possible while achieving the maximum possible temperature, the filing of the original solution in the apparatus and performance during repeated evaporation and infusions from the fruits of chokeberry. The calculation is performed taking into account the prevention of adhesion of evaporated solution on the walls of the apparatus and the rotor blades, which may reduce the quality of the end product. The data confirm the effectiveness of the method of repeated evaporation on the example of concentrating the water-alcohol extracts of black chokeberry
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