การลดการระเหยของน้ำร้อนในกระบวนการผลิตผลไม้กระป๋อง
กำลังโหลด...
วันที่
2555-08-04T15:53:43Z
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ชื่อหนังสือ
สำนักพิมพ์
เชิงนามธรรม
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
คำอธิบาย
คำหลัก
กระบวนการผลิต, ผลไม้กระป๋อง, การระเหย, fruit canning process