Juice And Puree Plant With Preliminary Vacuum Deaeration
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing plants for producing juice and puree from vegetable products face challenges in quickly heating or cooling the product to prevent deterioration due to inefficient heat exchange, which is compromised by air and gas absorption during the extraction process, affecting enzymatic inactivation efficiency.
Innovation Solution
A plant design incorporating a deaeration and concentration apparatus to maintain a predetermined temperature and vacuum degree, coupled with a recirculation circuit to transfer thermal power to the extracted product, optimizing heat exchange and ensuring efficient enzymatic inactivation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If the product is heated or cooled using conventional heat exchangers, then thermal energy transfer occurs, but the heating or cooling process is slow due to inefficient heat exchange
Solution Approach 1:
The invention extracts and removes air and incondensable gases from the product before heat exchange. By eliminating these gases that interfere with thermal transfer, the heat exchange efficiency is dramatically improved, allowing rapid heating or cooling without energy loss.
Solution Approach 2:
The deaeration step is performed preliminarily before the heat exchange operation. By removing air and gases in advance, the subsequent heating or cooling process occurs much more efficiently, achieving the desired temperature change rapidly.
2Productivity
If air and incondensable gases are present in the product during extraction, then the extraction process completes, but heat exchange efficiency is compromised affecting enzymatic inactivation
Solution Approach 1:
The invention introduces a dedicated deaeration step that extracts and removes air and incondensable gases from the extracted product. This purification step ensures that subsequent enzymatic inactivation by heating occurs reliably and efficiently without gas interference.
Solution Approach 2:
The deaeration operation is performed as a preliminary step before enzymatic inactivation. By removing interfering gases in advance, the reliability of the enzymatic inactivation process is ensured, guaranteeing proper product stabilization.
3Temperature
If the product recirculates through the extraction machine, then thermal power is transferred to heat the product, but air and gas absorption reduces heat exchange efficiency
Solution Approach 1:
The invention places a deaeration apparatus in the recirculation circuit that continuously removes air and incondensable gases from the product before it enters the heat exchange zone. This ensures that thermal power transfer during recirculation occurs efficiently without gas interference, enabling effective product heating.
Data Source
AI summary
A plant for producing juice and/or puree starting from a food product of vegetable origin, includes an extraction machine within which a starting food product is subject to an extraction step, to obtain an extracted food product and a waste product. The plant further includes a heat exchange apparatus positioned downstream of the extraction machine configured to heat or cool the food product from an inlet temperature to a predetermined outlet temperature. A a deaeration and/or concentration apparatus contains a predetermined quantity of the extracted food product and maintains the predetermined quantity of the extracted food product at a specified temperature and at a predetermined vacuum degree. The plant further includes a recirculation circuit including the extraction machine, the heat exchange apparatus and the deaeration and/or concentration apparatus for recirculating a predetermined quantity of heated or cooled, and deaerated and/or concentrated food product, into the extraction machine.