การลดการระเหยของน้ำร้อนในกระบวนการผลิตผลไม้กระป๋อง

Abstract

This research aimed to study vapor saving measure by reducing the vaporization of boiling water used for sterilization in fruit canning process in a pineapple-processed factory with an average productivity of 150,000 tons and 2,504 working hours per year. The study began with the energy analysis of the sterilizer machine which is a stainless rectangular tank, 1.62 meters wide, 7.32 meters long, and 0.34 meters high, using 1.0 bar saturated vapor pressure, averagely 80 kilograms per hour, and working at 36.43% performance. A vapor saving measures used was the reduction of heat transfer via the tank wall by coating the outer wall with nunsulate chemical. This measure provided 218 % return on investment within 0.5 year payback period. Another measure was the use of a round plastic ball made of polycarbonate floating over the surface to reduce the vaporization of boiling water through water surface. This measure provided 91.82% return on investment within 1.19 year payback period. Both measures increased 44.41% machine performance and saved 17.95% vapor. Keywords : vapouring / sterilizer machine / canned fruit / energy balance / steam conservation