首页> 外文期刊>journal of food science >Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives
【24h】

Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives

机译:Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives

获取原文
       

摘要

ABSTRACTFour process alternatives to the standard steam driven triple effect scraped surface evaporators are compared on a present value economic basis. Use of mechanical vapor recompression (MVR) evaporators, reverse osmosis (RO), and centrifugal separation of tomato fiber and serum are compared in different combinations. The lowest cost system was found to utilize centrifugation, RO, MVR and heat recovery with a total energy use of 88.7 Kcal/kg (160 Btu/1b) of tomato concentrate as compared to the conventional system requiring over 1110 Kcal/kg (2000 Btu/1b) concentrate. The viscosity of the recombined solids‐serum concentrate after a heat treatment was found to be 80 of the conventional concentrate. Mathematical models of the unit operations are developed and coupled with capital costs and energy costs for the unit operations to give present value system cost

著录项

  • 来源
    《journal of food science》 |1982年第6期|1853-1858|共页
  • 作者

    M.C. DALE; M.R. OKOS; P. NELSON;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 英语
  • 中图分类
  • 关键词

获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号