食品工程用超高压设备的设计及性能试验

摘要

In order to improve the stability and efficiency of high pressure equipment, and promote the industrialization of high pressure technology in food production, the design principle of commercial high hydrostatic pressure equipment for food processing, and its structural characteristics and major technical difficulties were proposed. The structure and the optimum parameters of two-way high pressure intensifier, vessel plug, direct-pushing sealing system and large high pressure processing chamber were studied. The total chamber volume of the equipment was 400 L with 100 L of one chamber. The maximum working pressure was 600 Mpa and the processing capacity was 1.68 t/h. The results of performance test showed that the system proposed had advantages of steady performance, easy operation and reliable security. Results provide the technical basis for the design and manufacture of large-scale commercial high pressure equipment.%为了提高超高压设备的稳定性和处理效率,促进超高压技术应用于食品加工,该文阐述了HHP-700-400L型食品工程用大型超高压设备的工作原理、设计要求、主体结构和工作过程,分析并确定了双向水介质增压器、直推式容器堵头及其密封系统、承压容器材料和结构等相关参数.设备单体容积为100 L,总容积为400 L:最高工作压力为600MPa;处理能力达到1.68t/h.经性能试验表明:设备性能稳定、操作方便、安全可靠.研究结果为大型商业化超高压设备的设计和制造提供参考.