THE CRISIS OF THE FIRST-GENERATION OF THE FIRST-GENERATION OF FAT-AND-SUGAR MIXTURES AND METHODS OF ITS SOLUTION

Abstract

The article continues the presentation of the problem of studying the crisis of heat exchange of the first kind for multicomponent heterogeneous food mixtures and the way to eliminate it. The aim of the study is to predict the crisis of heat exchange of the first kind and to create conditions that preclude its occurrence on the example of a number of multicomponent heterogeneous food mixtures. The experiments were planned according to the method of combination squares. The experimental part of the study is a complex, multistage process. The method of its carrying out and processing of the experimental data obtained is described in detail in the source [1]. The structural diagram of the experimental setup simulating the evaporator gives an idea of the types of energy used and the points of its supply. Milk-sugar mixtures used for production of condensed milk with sugar were chosen as research objects. The article presents mathematical dependencies for a number of thermophysical characteristics of the substances under study and practical recommendations for maintaining the operating conditions of evaporators. The results shown are part of a significant study conducted on a number of different multicomponent food mixtures according to the method developed by the authors and allow the operation of evaporators with a vertical tubular heat exchange surface with an optimal ratio of energy inputs to production and quality of the product obtained. Expanding the boundaries of the formula for determining the first critical heat flux density presented in the paper makes it possible to reduce the number of mathematical models used for such complex systems as multicomponent heterogeneous food mixtures.