Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 76125 10.21603/2074-9414-2024-1-2495 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Parameters of Modular Microwave Vacuum Evaporators Параметры модульных микроволновых вакуум выпарных установок https://orcid.org/0000-0003-3382-0307 Гаврилов Александр Викторович Gavrilov Alexander V. tehfac@mail.ru https://orcid.org/0000-0003-3224-6833 Гербер Юрий Борисович Gerber Yuriy B.

доктор технических наук;

doctor of technical sciences;

 Крымский федеральный университет имени В. И. Вернадского Симферополь Россия V.I. Vernadsky Crimean Federal University Simferopol Russian Federation Крымский федеральный университет имени В. И. Вернадского Симферополь Россия V.I. Vernadsky Crimean Federal University Simferopol Russian Federation 28 03 2024 28 03 2024 54 1 135 145 14 03 2023 04 07 2023 https://fptt.ru/en/issues/22328/22375/

Применение микроволнового подвода энергии в процессе выпаривания позволяет получить продукты с более высокими концентрациями сухих веществ и более высокого качества по сравнению с другими методами концентрирования и традиционными выпарными аппаратами. Несмотря на эффективность процесса микроволнового выпаривания, отсутствуют методы проектирования промышленных установок для его реализации. Цель исследования заключалась в определении конструктивных и режимных параметров рабочего модуля микроволновой вакуум-выпарной установки. Для концентрирования соков предложили использовать микроволновую вакуум-выпарную установку (МВВУ) модульного типа с модулями цилиндрической формы. В основе расчета высоты жидкой фазы МВВУ лежит учет динамики образования и роста паровых пузырьков во всем объеме жидкой фазы. Высота паровой зоны модуля определяется из учета обеспечения минимального объема парового сепаратора. При рабочем давлении в модуле 7,4 кПа минимальный радиус парового пузырька составил 5,6×10–5 м. На высоте 42 мм над уровнем зарождения паровых пузырьков наблюдалось 100 % паросодержание. Усредненная суммарная высота уровня жидкой фазы над излучателем составила 26 мм, что превышает глубину проникновения излучения в жидкость. Выполненные исследования легли в основу алгоритма расчета конструктивных и режимных параметров рабочего модуля МВВУ и разработанного типоразмерного ряда модулей с мощностями излучателей от 600 то 3000 Вт. Для модулей диаметром 150 мм высота паровой зоны составила 43–80 мм, высота переходной парожидкостной зоны – 9–16 мм. Высота зоны кипения лежит в пределах 45–60 мм. Предложенные методики позволяют проектировать модульные МВВУ заданной производительности с использованием всего диапазона мощностей промышленно выпускаемых излучателей с воздушным охлаждением. Однако целесообразно использовать модули мощностью до 1100 Вт на финальной стадии процесса концентрирования продуктов до концентраций 60–80 % и более.

Microwave energy facilitates evaporation, thus producing more solids of higher quality than other concentration methods and traditional evaporators. Despite its effectiveness, the food industry has no methods for industrial microwave evaporation. This article introduces design and operating parameters for the working module of a novel microwave vacuum evaporation. The new microwave vacuum evaporator with cylindrical modules was used for juice concentration. The fluid phase level was calculated based on the development and growth of vapor bubbles across the fluid phase volume. The steam phase level depended on the minimal volume of the steam separator. When the operating pressure in the module was 7.4 kPa, the minimal radius of a vapor bubble was 5.6×10–5 m; 100% vapor content was observed 42 mm above the nucleation level of vapor bubbles. The average total height of the fluid phase level above the emitter was 26 mm, which exceeded the level of radiation penetration. The data obtained were used to develop an algorithm that made it possible to calculate the design and operating parameters of the microwave vacuum evaporator, as well as standard size modules with emitter powers of 600–3000 W. The modules with a diameter of 150 mm had the vapor zone at 43–8 mm and the transitional vapor-fluid zone at 9–16 mm. The boiling zone was at 45–60 mm. The new microwave vacuum evaporator covered the entire power range of industrial air-cooled magnetrons. However, the final stage required modules of ≤ 1100 W for high concentrations of ≥ 60–80%.

 СВЧ-поле паросодержание кипение сок концентрат металлоемкость перегрев парообразование сепарация UHF field steam content boiling juice concentrate metal consumption overheating vaporization separation Работа выполнена на базе Института «Агротехнологическая академия» Крымского федерального университета имени В. И. Вернадского (КФУ им. В. И. Вернадского) в рамках госбюджетной темы. The research was conducted on the premises of the Agrotechnological Academy Institute, V.I. Vernadsky Crimean Federal University (Vernadsky CFU) as part of a state assignment.

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