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view:17331   Last Update: 2020-1-12

Simin Hagh Nazari

سیمین حق نظری، مصطفی معماریان، مرادپاشا اسکندری نسب
مقایسه مصرف انرژی روش‌های القائی و معمول کارخانه‌ای در پاستوریزاسیون شیر قبل و بعد از هدفمندی یارانه‌ها
Comparison of energy consumption by Induction heating and usual factory methods for milk pasteurization before and after targeted subsidies

The Conventional heat pasteurization systems, due to the slowness of heat transfer to the milk, are associated  with  energy  losses.  Sometimes  by  increasing  the  temperature  for  the  adequate pasteurization of the  highly contaminated milk, it  is associated  with  formation  of the milk  stone; lack of  adequate  heat transfer  to the  milk  would be  inconsistent  with  the relevant standard  of  health characteristics. Also, with increasing  the  temperature  of the pasteurization,  the  burnt layer  of milk would be  thicker together with the  negative impact  on  flavor, color and  nutritional value of  milk and also addition of the  toxic  substances to the  milk.  The  increase in  temperature  will follow the more  energy  consumption.  The  other  side  the  increase  in  the  temperature  will  follow  the  more energy  consumption.  While  in  the  induction  method,  the  resulting  electromagnetic  flow  has  no disadvantages of conventional pasteurization of milk due to the heat transfer rate. In  this  study, the pasteurized  milk by  induction current  in the device  with  1600 watt  of  electricity transmission  and  30  seconds storage time  in  84  ° C and the diameter of the supporting surface of heat  transfer:  23  cm  (the  best  conditions  of  selected  sample)  was  compared  to  the  conventional method  in a similar situation  in  terms of  energy consumption and  the  costs  were determined  before and after targeted subsidies. The results showed that energy losses in both conventional and induced pasteurization  methods  were  46.15%  and  32%  respectively,  and  the  percentage  of  saving  energy consumption by using the induction method compared to the usual pasteurization method during the year  before  and  after  targeted  subsidies,  were  67%  and  82.9%  respectively.  So,  the  energy consumption of induced pasteurization of milk is preferable to conventional method.



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