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Characteristics of the food industry
1. Food manufacturing processes include washing, cooking, concentrating, sterilizing, and moisturizing storage. The process is repeated heating and cooling operations. Water needs to be added for dilution and heating for concentration. During raw material storage and processing, cooling is required to prevent quality deterioration. In the process of circulation, not only normal temperature circulation, but also low temperature circulation. Heating energy and water are indispensable resources.
2. Food is composed of organic matter. Since animals and plants are processed, it is not desirable to place it naturally during storage and circulation, and in most cases it needs to be cooled.
Overview of heating
The main processes using steam are cooking, drying, roasting, sterilizing, washing, concentrating, refining, and others including dissolution, mixing, and waste disposal.
Food heating methods are classified as follows:
I. Water vapor is directly sent to the heating device, that is, the heating device in which the water vapor and the raw materials are in direct contact, such as the cooking of fermentation (alcohol, brewing) raw materials. Soybean continuous cooking tanks are typical direct contact heating devices.
2. The water vapor indirect heating device refers to a heat exchanger heating device, such as a plate heat exchanger used in the process of concentrating and sterilizing processes such as milk and juice.
3. Directly use fire to cook and soup.
4. Directly fire the device.
5. Electric heating device.
Application in sugar manufacturing process
1. Overview of Sugar Manufacturing Process
The input raw sugar is dissolved, and impurities are removed by carbonic acid filling, filtration, activated carbon adsorption tower, ion exchange resin, etc., and a decolorized and transparent refined sugar solution is prepared. After the sugar solution is concentrated in a thick knitting tank, it is sent to a vacuum crystallization tank to be boiled and dried, and then recrystallized. After that, the crystal grain size is consistent through screening, and finally packaging is performed according to the product type.
2. Energy process of sugar manufacturing process and role of plate heat exchanger
The production capacity of sugar production was 2004U. Annual energy consumption: 2400kL of fuel (equivalent to crude oil) and 2300MW of electricity.
The proportion of energy used in different processes: 15% for sugar washing and washing, 65% for concentration and crystallization, 10% for classification and drying, and 10% for others. A full-welded plate heat exchanger is set to recover the exhaust heat to heat the boiler feedwater, and a plate-type steam water heat exchanger is provided for heating in the plant. During the concentration crystallization process, a plate heat exchanger is set up to generate hot water.