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Analysis
of the production of fruit and vegetable powders Beverage

1. Tehnologiya: 1) Preparation of juice 2) The concentration of juice 3) Allocation of aromatics 4) Drying juice 5) Packing Powder 2. EQUIPMENT FOR DRYING: 2.1 Country - USSR Technology: 1) Roller dryers. Quality - bad. Hardware: A1-RPO - Q = 250 kg / hr (raw) - Q = 50 kg / h (powder) - G = 12 tons 2) vacuum dryer. Quality - bad. 3) spray dryer. Quality - good. Equipment: Luwa (Switzerland) Q = 300 kg / hour of moisture Nema (GDR) ZTR-300 Q = 300 kg / hour of moisture ZTR-500 Q = 500 kg / hour of moisture Q = 1000 kg / hour of condensed milk RS-1000 (Czechoslovakia) Q = 1000 kg / hour of moisture G = 40t A1-OR24 (USSR) Q = 650 kg / h of dry milk G = 40t 4) Penosushka - Under vacuum. - In the atmosphere. Quality - good. - Foam stabilizers - Aeration with nitrogen - Drying on the tape. 5) freeze-drying. Quality is good. 2.1 Country - Bulgaria Technology: 1) Roller drying. - used 2) Spray-drying. - used 3) freeze-drying. - Perspective 4) microwave drying. - Perspective 2.1 Country - Germany Technology: 1) sublimation. - expensive 2) Penosushka under vacuum. - used in many countries 3) Penosushka in a thin layer. - Not applicable 4) drying on rollers. - used for tomatoes 5) Drying in a moving film. - Not applicable 6) Spray-drying. - used in many countries and provides first-class drinks 7) The method of Beers. - Not applicable - needs more height 8) microwave - drying. - Not applicable Conclusion: In our case it is expedient to apply the spray-drying. For the performance of the concentrated raw Q = 1000 kg / h we should expect H = 10 m G = 40 tons (The height will be for a lesser performance). 3.RASPYLITELNAYA DRYER for tomato powder: OVOSchNYE AND FRUIT AND FRUIT POROSHKI 4.LENTOCHNAYA VACUUM DRYER: OVOSchNYE AND FRUIT AND FRUIT POROSHKI 5.SUSHILKA A1 WGC for sushkikazeina (milk protein) and other similar products: OVOSchNYE AND FRUIT AND FRUIT POROSHKI Principle - drying vibrokipyaschem layer. Q = 200 kg / h of dry casein Q = 300 kg / hour of moisture evaporated Steam flow 950 m? / h Air flow 25,000 m? / h N = 35 kW G = 10 ... 20 m (the cyclones and suction fan) Dimensions of 10 m * 3 m * 4 m Control System: The automatic temperature control air The automatic control of steam pressure Control level in the bunker -Remote control.
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