一种新型换热器——板壳式换热器

目前食品工业中最常用的换热器是列管式换热器和板式换热器。板式换热器与列管式换热器相比最突出的优点是结构紧凑,传热系数高,然而它     

板式换热器应用中应注意的问题

食醋消毒杀菌是酿造制醋生产中后期的一个重要环节,也是保证食醋产品质量的一个重要因素。板式换热器是一种高效的新型换热器,国外六十年代初就普遍在食品工业上使用。一九八三年,我们厂成功地将板式换热器应用于食醋消毒杀菌。经过几年来实际使用证明,效果理想。这不仅对改造、更新醋厂的原有设备起了积极的推动作用,并且节省了设备投资和能源,提高了企业的经济效益,板式换热器是食醋消毒杀菌的理想设备。为了更好地使板式换热器在各地酿醋行业得到推广应用,从而     

一种食品斜面输送带

在食品生产中,往往要碰到产品和物料的提升、运输,由于被输送的产品粒度、重量等性质和工艺要求不同、运输设备可分为斗式垂直提升,拦板式斜面输送,管道式风力输送等等。其中拦板式斜面输送是最方便的一种,由于食品工业的特殊性和一些技术上的原因,这种设备过去一直没有在食品行业得到广泛应用。现在,随着国外技术的引进,这种输送设备开始出现在我国的食品行业,现在,我们就这种设备进行一些讨论。     

板式杀菌机流程流道数确定方法及注意事项

板式杀菌机在食品特别是乳品、果汁饮料生产中应用广泛.板式杀菌机分为巴氏杀菌机和超高温杀菌机两种,板式杀菌机流程数流道数确定合理就能获得良好的杀菌效果,否则会导致杀菌机结垢结焦,达不到杀菌效果,甚至还会造成泄漏.仅以处理量为5000kg/h的板式巴氏杀菌机在牛奶杀菌上的应用为例阐述.     

食品安全需要快速检测技术

食品工业与经济发展和社会发展是相辅相成的,食品工业现代化是社会现代化的需要,反过来,食品工业现代化又促进了社会现代化的发展.从上世纪九十年代以来,世界各国比以往更加关注食品工业的一种异化现象,食品工业给人类带来了财富和享受,在非正常情况下也会带来疾病和死亡.     

日本纳豆食品工业发展对我国的启示

纳豆在日本居民的食物消费和营养健康中扮演着重要角色,日本纳豆食品工业的发展对我国纳豆食品工业的健康发展、居民健康状况的改善具有重要的借鉴意义.简述了纳豆的营养健康作用,分析了日本纳豆食品工业的发展现状及成功经验;分析了我国纳豆食品工业发展现状,并提出了大力发展纳豆食品工业的建议.     

板式换热器在饮料行业中的应用

板式换热器在饮料行业中有着广泛的应用.介绍了板式换热器的特点、在使用中常见的问题及注意事项.     

微胶囊造粒技术

微胶囊造粒技术也称微胶囊技术,应用在食品工业上,能解决食品工业的部分难题,极大地推动了食品工业由低级的农产品初加工向高级产业转变.它与超微粉碎技术、生物技术、膜技术和热压反应技术等相结合,为食品工业开发应用高新技术展现了美好的前景.     

糯小麦粉特性研究进展

由于糯小麦粉几乎不含直链淀粉,所以在食品工业和非食品工业上将有重要的应用价值.综述了近几年国内外糯小麦育种、糯小麦淀粉特性和糯小麦配粉研究进展.并阐述了其在食品工业中的开发和应用.     

"十一五"中国食品工业发展趋势分析

近年来我国食品生产与市场销售保持同步增长,食品安全受到全社会关注,食品工业经济效益稳步提高,经济体制改革不断深化.但食品出口形势严峻,食用植物油增长过快,食品工业发展与居民营养健康需求不相适应,肉类生产、加工、流通方面安全隐患较突出.“十一五”食品工业的发展趋势：方便食品和产品多样化将进一步发展,更加重视食品安全,先进技术将在食品工业中得到广泛应用,循环经济是食品工业发展的必由之路.     

Heat exchanger performance: the use of food colourings for estimation of minimum residence time*

Most indicator systems used in estimation of residence time are not compatible with food usage The food colours carbon black and copper chlorophyll were found to give satisfactory absorption properties without causing interaction problems when used in milks, cream and ice cream mixes for determination of residence times in a pilot-scale plate heat exchanger.     

Determination of cleaning end of dairy protein fouling using an online system combining ultrasonic and classification methods

Fouling and cleaning of heat exchangers in food industry are severe and costly issues and of high importance. In this study, a planar heat exchanger was constructed to produce and clean milk protein fouling similar to industry. Using a combination of an ultrasonic measuring method and classification machines cleaning should be monitored online to adapt cleaning time. After reproducible fouling deposit was built, cleaning started which was monitored using an ultrasonic measuring unit. The measured ultrasonic signal was analyzed for seven acoustic features and fed together with temperature and mass flow rate (both measured) into a classification method for decision of fouling presence or absence. For classification, artificial neural network (ANN) and support vector machine (SVM) was applied displaying detection accuracies of more than 80 % (ANN) and 94 % (SVM), respectively. Besides, the slope change of the seven acoustic features was monitored with time resulting in a cleaning time of at least 21?±?4 min. The cleaning time determined by the new sensor system is comparable with previously determined cleaning times for this setup. This study demonstrated that ultrasound based sensor systems offer a new tool to determine presence or absence of fouling and to monitor cleaning processes in the food industry with high accuracy.     

Circulation cleaning of a plate heat exchanger fouled by tomato juice

A diluted tomato paste, applied as evenly as possible to one side of plate heat exchanger plates, has been used to study the effect of three temperatures (20, 70 and 90°C) when using water as a circulation cleaning fluid. From the experimental results it would appear that 70°C is the optimum temperature for this duty. Increasing the temperature to 90°C caused protein denaturation of the deposited tomato soil and cleaning efficiency was reduced. The soiling technique used in this work was found to be simple and consistent in studying the cleaning-in-place of the plate heat exchanger, and the direct weighing method of measuring soil removal was found to be reproducible.     

Mesure en ligne de l'encrassement et du nettoyage d'un sterilisateur UHT industriel

An on-line fouling sensor for industrial heat exchangers used in food processing has been designed. Its principle is based on the evaluation of disturbances in the hydrodynamic functioning of the heat exchanger due to fouling. It was tested on an industrial plate heat exchanger used for UHT milk sterilization (10 m³ h⁻¹) to indicate the degree of fouling (α) in the heat-recovery section (milk temperature increasing from 80 to 120°C) and in the heating section (milk temperature increasing from 120 to 140°C). The final values of α can reach about 0·5 for each section. Furthermore, quality has a not insignificant effect on the kinetics of fouling and degree of deposition. The sensor is also able to measure fouling during cleaning processes. Thus, the cleanliness of the sterilizer can be evaluated. The sensor opens the way for the complete control and optimization of cleaning processes.     

Towards sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the Cheese industry

Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in the global dairy processing industry. CIP employs thermal treatments and nonbiodegradable chemicals (acids and alkalis), requiring appropriate neutralization before disposal, resulting in sustainability challenges. In addition, biofilms are a major source of contamination and spoilage in dairy industries, and it is believed that current chemical CIP protocols do not entirely destroy biofilms. Use of enzymes as effective agents for CIP and as a more sustainable alternative to chemicals and thermal treatments is gaining interest. Enzymes offer several advantages when used for CIP, such as reduced water usage (less rinsing), lower operating temperatures resulting in energy savings, shorter cleaning times, and lower costs for wastewater treatment. Additionally, they are typically derived from natural sources, are easy to neutralize, and do not produce hazardous waste products. However, even with such advantages, enzymes for CIP within the dairy processing industry remain focused mainly on membrane cleaning. Greater adoption of enzyme-based CIP for cheese industries is projected pending a greater knowledge relating to cost, control of the process (inactivation kinetics), reusability of enzyme solutions, and the potential for residual activity, including possible effects on the subsequent product batches. Such studies are essential for the cheese industry to move toward more energy-efficient and sustainable cleaning solutions.     

Cleaning of dairy HTST plate heat exchangers: optimization of the single-stage procedure

The influence of detergent concentration, temperature and flow rate on the time to remove milk deposits from the heated surfaces of a plate heat exchanger was studied. The results indicate that the main reduction in cleaning time was produced by small increases in the passage mean velocity of flow in the range 0.2 to 0.5 m/s. Increasing the temperature to 75 °C also resulted in substantial reductions in cleaning time. Variations in concentration, for which there was an optimum, had the least effect on cleaning time of the parameters investigated.     

Circulation cleaning of a plate heat exchanger fouled by tomato juice

The effect of a change in flow rate of a 2% w/w caustic soda solution on the circulation cleaning of a plate heat exchanger fouled with diluted tomato paste has been investigated at a temperature of 90°C and fixed circulation cleaning times of 5 and 10 min.
For both circulation cleaning times a transition point was noted in the range 2.75–2.86 1/min (Reynolds number range 6600–6300, shear stress range 0.77–0.82 N/m²). Below the transition point the effect of flow rate on cleaning efficiency was minimal, but at flow rates above the transition point there was a marked increase in cleaning efficiency as the flow rate (and hence shear stress at the surface) increased.     

浅谈低压泡沫清洗消毒技术在肉类工业中的应用

简要介绍了低压泡沫清洗消毒技术的原理及特点,分析了其在肉类加工工业中的使用方法和优势。     

The role of heat exchangers in the contamination of milk with Bacillus cereus in dairy processing plants

In the dairy industry microbiological contamination may arise from equipment used for handling or processing. In this study it was demonstrated that Bacillus cereus spores could adhere stainless steel, germinate and/or multiply in a tube heat exchanger. The levels of B cereus detect in the tubes, after 24 h at 20°C, varied from less than 1 to 2600 cm^-2. Adhering cells and/or spores were more resistant to cleaning with K500 and sodium hydroxide, determined by laboratory suspension tests and surface tests on stainless steel. This was confirmed in a field trial with a tube heat exchanger after cleaning B cereus could still be isolated from all tubes determined by swab samples of individual tubes. The identity of the isolates was checked by polymerase chain reaction/randomly amplified polymorphic DNA typing to confirm that the organisms found on the surfaces were the same as the bacteria in the ingoing milk.     

北京市食品添加剂生产企业概况及其监督管理

随着现代食品工业的快速发展,食品添加剂已成为现代食品工业的重要组成部分。到2003年底,北京市共有49家食品添加剂生产企业,其中单一品种食品添加剂生产企业有23家,复合型食品添加剂生产企业有26家。在对食品添加剂卫生监督管理中发现一些诸如扩大使用范围、产品标识内容不规范等问题,分析了问题产生的原因,并提出了8方面的建议。