食品工程原理 case analysis幻灯片.pptVIP

Chapter 16 Case analysis Example 1 将温度为263K的冷冻盐水（25％CaCl2溶液，密度为1240kg/m3，粘度为7×10－3Pa.s）从开口贮槽送入冷却设备。已知贮槽盐水液面低于管路出口2m。整个输送管道直径φ25. 4 mm，长50m，其中有6个标准弯头，1个截止阀，2个闸阀，均为全开。如果要求流量为6m3/h，试求所需泵的扬程。 Resolution Example 2 Resolution Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 9 Example 10 Example 11 Example 12 Example 13 Solution 1, Using a modified form of Eq.(10-8), Mathematical Methods Formula Method by Ball(1923) Mathematical Methods Eq.(10-13) has been solved for the actual time (tB) needed for a specific location in the product container to reach a desired temperature, TB, as indicated by the parameter g. Use of Eq.(10-13) assumes that values of the heating rate constant (fh) and the lag constant (jh) are known for the product at the slowest heating location in the container being processed. Ball’s Formula Method incorporates an analysis of n array of lethal rate cures for conditions existing during thermal sterilization conditions.The thermal death time, U, at the heating medium temperature, TM, was defined as: A finite amount of time is required for a retort process to reach and stabilize at the heating medium temperature. This period of changing temperature in the heating medium has been defined as “come-up-time” (tcut). Food preservation of can foods In-Can Processing The simplest and oldest method of modern food preservation involves filling a product into a container, sealing, and heating the sealed containers under pressure. Different types of pressure vessels or retorts are used. Fluids and small particle suspensions can be sterilized by heating in heat exchangers. Figure 10-3 is a schematic diagram of an aseptic processing system. The liquid phase reaches the processing temperature very rapidly, therefore the small sterilization value of the heating phase of the process is generally neglected. The specified process for sterilization in continuously flowing systems is a time of residence in a holding tube, an unheated secti