南瓜汁浓缩过程质量评估与三相循环流化床蒸发器蒸发特性研究
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摘要
本文将汽-液-固三相循环流化床蒸发器用于南瓜汁的蒸发浓缩，对浓缩过程中的南瓜汁进行了质量评估，并研究了此种蒸发设备的综合性能。对食品品质损失动力学模型分析讨论后，以南瓜汁中的胡萝卜素为营养指标，研究了恒容热过程中温度和溶液浓度对胡萝卜素损失的影响，得出恒容热过程中胡萝卜素损失动力学模型，进而建立了浓缩过程营养损失动力学模型和质量评估准则；以此准则为依据，通过与无粒子操作时的两相流蒸发器性能对比，研究了汽—液—固三相循环流化床蒸发器浓缩南瓜汁时的蒸发浓缩性能与品质保护性能。通过改变蒸发温度、传热温差、料液流量、料液浓度以及惰性粒子的体积分率等操作参数，研究了三相循环流化床蒸发器在不同操作条件下的传热性能，并建立了管内三相流流动沸腾传热模型，模型预测值与实验值吻合较好。文中还对此种蒸发设备的管内汽-液-固三相流流动性能和防、除垢性能进行了初步实验研究。
实验结果表明，汽—液—固三相循环流化床蒸发器具有良好的传热性能，在本实验范围内，其传热系数是无粒子时的两相流蒸发器的1.35倍左右，在浓缩南瓜汁过程中，胡萝卜素的损失率较无粒子时的两相流低；惰性固体粒子具有良好的防、除垢性能，解决了设备的在线清洗问题。汽—液—固三相循环流化床蒸发器具有良好的综合性能，在食品工业中具有一定的应用前景。
In this paper, we applied the vapor-liquid-solid three-phase circulating fluidized bed evaporator to condense pumpkin juice. We evaluated the quality of pumpkin juice during its concentration process, and studied the synthetic characteristics of this equipment. We studied the carotene loss with the change of temperature and solid content of pumpkin juice during the thermal process. We obtained the kinetics model of carotene loss during this process, and then based on the former we established the kinetics model during the concentration process and the quality evaluation criterion. We studied the characteristics of concentrating and protecting quality comparing with vapor-liquid two-phase evaporator. We changed the parameters such as evaporating temperature, temperature of vapor, liquid flux, liquid thickness and the ratio of inert particles to analyze and study the heat transfer properties of three-phase circulating fluidized bed evaporator in different operational conditions. The heat transfer model was put forward and the experimental value accorded with the theoretic value calculated well. At the same time, we also studied the flow status and the characteristic of preventing and cleaning fouls.
The results showed that the vapor-liquid-solid three-phase circulating fluidized bed evaporator had good characteristic of heat transfer, and its heat transfer coefficient was 1.35 times of the vapor-liquid two-phase evaporator's. Carotene loss in three-phase circulating fluidized bed evaporator was less than in two-phase evaporator. Inert particles could prevent and clean the fouls. The vapor-liquid-solid three-phase circulating fluidized bed evaporator has good synthetic performance, and it will be used broadly in foodstuff field in the future.
实验结果表明，汽—液—固三相循环流化床蒸发器具有良好的传热性能，在本实验范围内，其传热系数是无粒子时的两相流蒸发器的1.35倍左右，在浓缩南瓜汁过程中，胡萝卜素的损失率较无粒子时的两相流低；惰性固体粒子具有良好的防、除垢性能，解决了设备的在线清洗问题。汽—液—固三相循环流化床蒸发器具有良好的综合性能，在食品工业中具有一定的应用前景。
In this paper, we applied the vapor-liquid-solid three-phase circulating fluidized bed evaporator to condense pumpkin juice. We evaluated the quality of pumpkin juice during its concentration process, and studied the synthetic characteristics of this equipment. We studied the carotene loss with the change of temperature and solid content of pumpkin juice during the thermal process. We obtained the kinetics model of carotene loss during this process, and then based on the former we established the kinetics model during the concentration process and the quality evaluation criterion. We studied the characteristics of concentrating and protecting quality comparing with vapor-liquid two-phase evaporator. We changed the parameters such as evaporating temperature, temperature of vapor, liquid flux, liquid thickness and the ratio of inert particles to analyze and study the heat transfer properties of three-phase circulating fluidized bed evaporator in different operational conditions. The heat transfer model was put forward and the experimental value accorded with the theoretic value calculated well. At the same time, we also studied the flow status and the characteristic of preventing and cleaning fouls.
The results showed that the vapor-liquid-solid three-phase circulating fluidized bed evaporator had good characteristic of heat transfer, and its heat transfer coefficient was 1.35 times of the vapor-liquid two-phase evaporator's. Carotene loss in three-phase circulating fluidized bed evaporator was less than in two-phase evaporator. Inert particles could prevent and clean the fouls. The vapor-liquid-solid three-phase circulating fluidized bed evaporator has good synthetic performance, and it will be used broadly in foodstuff field in the future.
引文
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processing, Food Tech., No.2, 97-99, 115,1982.
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[40] Bayindirli, A., Khalafi, S. et al, Noenzymatic browning in clarified apple juice at high temperatures: a response surface analysis, J. Food Proc. and Pres., Vol.19, 223-227,1995.
[41] 朱冬生，海湖盐与化工，1993(5)：20-50。
[42] 王军，徐维勤等，池式核沸腾中的“界面汽化热阱”效应，化学工程，2000，28(4)：14-17。
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[44] Liu Z, Winterton R H S. Multiphase Transport and Particulate Phenomena, Washington: Hemisphere, 1988 (1): 419.
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