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首页> 外文期刊>British Biotechnology Journal >Effects of Input Variables on the Conversion of 5 Ton/h Processed Tomato Juice in a Triple-Effect Evaporator
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Effects of Input Variables on the Conversion of 5 Ton/h Processed Tomato Juice in a Triple-Effect Evaporator

机译：输入变量对三效蒸发器中5吨/小时加工番茄汁转化率的影响

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Tomato is grown in many regions of the world; and processed tomato products account for 80% of total tomato consumption. A worldwide tomato processing industry has since evolved with a range of technologies which are able to convert tomatoes into products such as paste, sauces and ketchup. Tomato concentrate production can be classified as either Hot Break (HB) process or Cold Break (CB) process. CB process involves chopping the fresh tomato suitable for processing at lower temperatures, ranging from 65 to 75°C, resulting in a less viscous, but slightly better flavoured paste which is mainly used for triple concentrate paste, packed for domestic use. The heated tomato pulp is then conveyed via a special pump to an extraction unit. Two products, the refined juice for concentrate and the waste for disposal come out of the extraction unit. The yield from extractor (about 95%) varies according to the variety of tomatoes treated, pulp’s temperature, type of sieve fitted, the rotation speed, and shape of the rotor on each operating stations. The refined juice is collected and constantly feed to an evaporator from where it passes through different effect(s) where its concentration level is gradually increased until the required concentration is obtained. This study is aimed at using Matrix Laboratory (MATLAB?) to model a triple-effect evaporator for a 5 ton/h processed tomato juice initially at 5% concentration to 35% tomato paste concentration. The steam economy (SE) was reduced from 3.7 at an interval of 0.4 to study its effect on the outlet tomato paste concentration. Based on some thermodynamic assumptions, the effect of varying some input variables on the output parameters was studied. Other values of SE were later assumed and the process repeated until the desired 35% tomato paste concentration was obtained. The desired concentration was obtained in the third effect when a steam economy of 2.1 was used. With this SE of 2.1, the concentration of tomato paste obtained in first effect is 11%; second effect is 7% while the target concentration of 35% is obtained in the third effect. It was concluded that most of the output parameters, such as tomato paste concentration; water removed; volumetric flow rate; and area decrease with increasing SE; only mass of flow rate increases with increasing SE. Also, the tomato paste concentration increases as the number of effect increases; with a tomato paste concentration of 35% obtained in the third effect. The choice of SE and the number of effects should be properly considered before the design of tomato paste production facility.
机译：番茄生长在世界许多地区。加工番茄制品占番茄总消费量的80％。此后，全球番茄加工行业发展了一系列技术，这些技术能够将番茄转化为糊，酱和番茄酱等产品。浓缩番茄的生产可分为热分解（HB）过程或冷分解（CB）过程。 CB工艺包括切碎适合在65至75°C较低温度下加工的新鲜番茄，从而产生较低的粘度，但风味略佳的糊状食品，主要用于家庭使用的三重浓缩糊状食品。然后将加热的番茄浆通过特殊的泵输送到提取单元。两种产品，精制浓缩汁和废料从提取装置中出来。提取器的产量（约95％）根据所处理的西红柿的种类，果肉的温度，所安装的筛子的类型，转速以及每个操作台上转子的形状而变化。精制汁液被收集并不断进料至蒸发器，从那里经过不同的作用，在该作用下其浓度水平逐渐增加，直到获得所需的浓度。这项研究的目的是使用Matrix Laboratory（MATLAB？）对三效蒸发器进行建模，该蒸发器用于最初以5％到35％的番茄酱浓度处理5吨/小时的番茄汁。以0.4的间隔将蒸汽经济性（SE）从3.7降低了，以研究其对出口番茄酱浓度的影响。基于一些热力学假设，研究了改变一些输入变量对输出参数的影响。后来假设其他SE值，并重复该过程，直到获得所需的35％番茄酱浓度。当使用蒸汽经济性为2.1时，在第三效果中获得期望的浓度。当该SE为2.1时，首先获得的番茄酱浓度为11％;第二效果是7％，而第三效果中的目标浓度是35％。结论是大多数输出​​参数，例如番茄酱浓度;除去水;体积流量随着SE的增加，面积减小;只有流量质量随SE的增加而增加。另外，番茄酱的浓度随作用次数的增加而增加;在第三效果中获得的番茄酱浓度为35％。在设计番茄酱生产设备之前，应适当考虑SE的选择和影响的数量。

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