AUTOMATION OF THE FRUIT AND BERRY PUREE CONCENTRATION PROCESS IN AN EVAPORATOR

Abstract

The article considers the problem of increasing the efficiency of fruit and berry puree concentration processes at food industry enterprises by automating evaporation plants. The relevance of reducing energy consumption, ensuring stable product quality and preserving biologically active substances during heat treatment is substantiated. It is established that traditional evaporators are characterized by an insufficient level of automation, which leads to instability of temperature regimes, excess energy consumption and deterioration of organoleptic indicators of the product. Modern approaches to the automation of evaporation processes are analyzed, in particular the use of intelligent control systems and the need to create adequate mathematical models for complex heat and mass transfer processes. The use of a rotary film apparatus is proposed as an effective means of intensifying the process of concentrating high-viscosity purees. The design of an automated experimental plant and the principles of its operation using microcontroller control and frequency control of the rotor drive are described. The influence of the main technological parameters – temperature, pressure and product flow rate – on the degree of concentration is determined. Experimentally established rational operating modes, which ensure maximum evaporation intensity without deterioration of product quality.
It is proven that the implementation of an automated control system allows to stabilize thermal regimes, increase energy efficiency of the process, reduce processing time and ensure high quality of finished products. The results obtained confirm the prospects of using rotary film machines for processing pectin-containing raw materials and the need for further development of food production automation systems.