TY - GEN
T1 - Energy savings encountered due to food processing equipment surface modification-Investigation under industry-comparable process conditions
AU - Balasubramanian, Sundar
AU - Puri, Virendra M.
PY - 2009
Y1 - 2009
N2 - A pilot-scale plate heat exchanger system having modified surfaces was tested for possible thermal energy savings while processing milk and tomato juice at pasteurization temperatures. The surfaces tested were stainless steel 316 (control), and SS-316 coated with one of three different commercially available food-grade materials; Lectrofluor-641™, TM-117P (graded Ni-P-PTFE), and AMC148-18. The PHE system was operated continuously for 6 h at two different flow rates, 0. 162 and 0.144 m3/h/channel. The total thermal energy consumed (ignoring the radiation losses) whije using the Lectrofluor-641™ coated plates results in about 7.68% and 15.86% less energy consumption respectively, for processing tomato juice and skim milk at the higher flow rate than when traditional SS-316 plates were used. Using graded Ni-P-PTFE coated plates in the PHE system also resulted in lowering the thermal energy utilized during processing skim milk and tomato juice though at a lesser percentage compared with Lectrofluor-641™ coated plates. Reducing the flow rate resulted in increased fouling, and increased use of thermal energy for processing tomato juice while using the coated plates. However, for skim milk pasteurization the energy required decreased when the flow rate was reduced in spite of the increased amounts of fouling produced. Future tests are planned to be conducted using more coated plates in the PHE unit and under extended periods at industry comparable processing conditions to accurately determine the thermal and electrical energy savings encountered.
AB - A pilot-scale plate heat exchanger system having modified surfaces was tested for possible thermal energy savings while processing milk and tomato juice at pasteurization temperatures. The surfaces tested were stainless steel 316 (control), and SS-316 coated with one of three different commercially available food-grade materials; Lectrofluor-641™, TM-117P (graded Ni-P-PTFE), and AMC148-18. The PHE system was operated continuously for 6 h at two different flow rates, 0. 162 and 0.144 m3/h/channel. The total thermal energy consumed (ignoring the radiation losses) whije using the Lectrofluor-641™ coated plates results in about 7.68% and 15.86% less energy consumption respectively, for processing tomato juice and skim milk at the higher flow rate than when traditional SS-316 plates were used. Using graded Ni-P-PTFE coated plates in the PHE system also resulted in lowering the thermal energy utilized during processing skim milk and tomato juice though at a lesser percentage compared with Lectrofluor-641™ coated plates. Reducing the flow rate resulted in increased fouling, and increased use of thermal energy for processing tomato juice while using the coated plates. However, for skim milk pasteurization the energy required decreased when the flow rate was reduced in spite of the increased amounts of fouling produced. Future tests are planned to be conducted using more coated plates in the PHE unit and under extended periods at industry comparable processing conditions to accurately determine the thermal and electrical energy savings encountered.
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M3 - Conference contribution
AN - SCOPUS:76549084075
SN - 9781615673629
T3 - American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009
SP - 644
EP - 653
BT - American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009
T2 - American Society of Agricultural and Biological Engineers Annual International Meeting 2009
Y2 - 21 June 2009 through 24 June 2009
ER -