脱气罐.pptVIP

TYPE OF DEAERATION VESSEL DD-VESSEL JUICE PRODUCT VISCOSITY 500 Cp DC-VESSEL Milk DC-VESSEL DC-VESSEL FLOWCHART Tetra Alrox Lacta WHERE TO PUT THE DEAERATOR BEFORE SEPARATOR AND HOMOGENISER ALL PRODUCT DEAERATED GOOD RUNNING CONDITIONS FOR SEPARATOR AND STANDARDISATION AND HOMOGENISER FLOW TO THE VESSEL Line capacity Deaeration 3-4 times line capacity Evaporation OPERATING PARAMETERS Inlet temperature 68°C (gas are easier released at this temp.) 5°C temperature drop over vessel when milk deaerating 10-20°C temperature drop over vessel when evaporating Evaporation DEAERATOR PROBLEMS Foaming Cavitation VAPOR PRESSURE FOR WATER Toolbox EXERCISE 9 TPPE 021001 / ML ENGINEERING SCHOOL / PASTEURISING SYSTEMS - DEAERATION Deaerator Why we deaerate the product.. Deodorisation, better taste, no off-flavours Less risk of fouling in downstream equipment Prevents oxidation of fats Less risk of whey separation in fermented products Better homogenisation efficiency DD-VESSEL CONDENSOR PSD.TPDYS.LE.TT Lacta.12, JI09 Basic design Vacuum vessel with top-mounted spiral condenser Vacuum and product pumps Control panel including level controller  and motor starters Electronic control of the level in the vessel Pre-assembled on a stainless steel frame External PHE as condenser Evaporated water, max 2000 kg/h TSout = TSin * Vin / Vout NPSHA Available suction pressure Result of suction conditions Is calculated NPSHA = Pa/(g*r) + hs - Pv/(g*r) + v2/(2*g) - Pf/(g*r) hs pa Pressure Hight Vapour pressure Velocity in pipe (very small) Pv Pressure drop in pipe (very small) NPSHA NPSHr No Cavitation! g= 9,81 m/s2 r= 1000 kg/m3 LKH10: NPSHr ~0,7 m NPSHA = Pa/(g*r) + hs - Pv/(g*r) NPSHA =0,2E5/(9,81*1000) + 1,0 – 0,2E5/(9,81*1000)= 1,0 m 1,0m 0,7 m No Cavitation! Evaporation Deaeration Water temperature: 95°C Will the pump cavitate?? Pv: 1 Bar 1,0 m Pump g= 9,81 m/s2 r= 1000 kg/m3 LKH10: NPSHr ~0,7 m 10 000l/h, pipe 63 ~1m/s Pressure drop 0,05 bar