Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65035 10.21603/2074-9414-2023-2-2428 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency Энергетическая и эксергетическая оценка электротехнологических средств термической обработки молока https://orcid.org/0000-0003-2586-2590 Багаев Андрей Алексеевич Bagaev Andrei A. BAGAEV710@mail.ru https://orcid.org/0000-0001-9243-0179 Бобровский Сергей Олегович Bobrovskiy Sergey O. Алтайский государственный аграрный университет Барнаул Россия Altai State Agricultural University Barnaul Russian Federation Алтайский государственный аграрный университет Барнаул Россия Altai State Agricultural University Barnaul Russian Federation 23 06 2023 23 06 2023 53 2 272 278 28 11 2022 07 02 2023 https://fptt.ru/en/issues/21711/

Поиск и обоснование перспективных направлений повышения энергоэффективности технологических процессов пастеризации молока является актуальной научно-технической проблемой. Целью настоящей работы являлось получение сравнительной оценки эффективности технологий и технических устройств пастеризации молока с использованием электротехнологических средств. Объектом исследования являлся процесс нагрева молока от 20 до 75 °С производительностью 1000 кг/ч при расчетной мощности 58,95 кВт в разных устройствах термической обработки молока: пастеризатор «водяной пар – молоко» с использованием электротехнологических средств нагрева, пастеризатор индукционного типа и термосифонный пастеризатор с использованием прямого или косвенного электронагрева. Использовали методы энергетического и эксергетического анализа. Система «пастеризатор молока “водяной пар – молоко” с использованием электрического косвенного (с помощью элементного, индукционного) или прямого (электродного) нагрева» характеризуется следующими показателями: потери эксергии – 1,29 кВт, потребляемая мощность – 71,29 кВт, эксергетический КПД – 0,99, энергетический КПД – 0,827. Для системы «термосифонный пастеризатор с использованием прямого или косвенного электронагрева» характерны: потери эксергии – 1,29 кВт, потребляемая мощность – 60,92 кВт, эксергетический КПД – 0,99, энергетический КПД – 0,9676. Наименее конкурентоспособными параметрами обладает пастеризатор индукционного типа: потери эксергии – 10,8 кВт, потребляемая мощность – 70,43 кВт, эксергетический КПД – 0,867, энергетический КПД – 0,837. Для повышения энергоэффективности процесса пастеризации молока целесообразно использовать систему «пастеризатор термосифонного типа с использованием прямого или косвенного электронагрева». Перспективным направлением дальнейших исследований следует считать совершенствование системы типа «пастеризатор индукционного типа».

The dairy industry needs new and more energy-efficient technological procedure for milk pasteurization. This article introduces a comparative efficiency assessment of various milk pasteurization technologies and electrotechnological means. The study featured milk, which was heated from 20 to 75°C with a capacity of 1000 kg/h at an estimated power of 58.95 kW. The treatment involved a steam-to-milk pasteurizer with electric indirect or direct heating, an induction pasteurizer, and a thermosiphon pasteurizer with direct or indirect electric heating. The study relied on the methods of energy and exergy analyses. The system of steam-to-milk pasteurizer with electric indirect (elemental, induction) or direct (electrode) heating demonstrated the following indicators: exergy loss – 1.29 kW, power consumption – 71.29 kW, exergy efficiency – 0.99, energy efficiency – 0.827. The thermosiphon pasteurizer with direct or indirect electric heating demonstrated the following properties: exergy loss – 1.29 kW, power consumption – 60.92 kW, exergy efficiency – 0.99, energy efficiency – 0.9676. The induction pasteurizer had the least competitive parameters: exergy loss – 10.8 kW, power consumption – 70.43 kW, exergy efficiency – 0.867, energy efficiency – 0.837. The thermosiphon pasteurizer with direct or indirect electric heating was able to increase the energy efficiency of milk pasteurization, while the induction pasteurizer proved to be a promising R&D direction.

 Пастеризация молочные продукты эксергетическая эффективность энергетическая эффективность электротехнология прямой нагрев косвенный нагрев индукционный нагрев термодинамические свойства Pasteurization dairy products exergy efficiency energy efficiency electrotechnology direct heating indirect heating induction heating thermodynamic properties

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