Optimization of installations for electrothermal processing of milk

Abstract

Relevance. Heat treatment of milk is carried out at different temperatures on different equipment. When milk raw materials are cooled, the vital activity of microorganisms that cause spoilage slows down and the shelf life of fresh milk increases. Heating milk intensifies many technological operations. Pasteurization of milk and dairy products is designed to suppress the vital activity of microorganisms in vegetative form. Sterilization of milk and dairy products ensures the destruction of not only vegetative, but also spore forms of microorganisms, which significantly increases their shelf life.

Methods. On dairy farms, it is most advisable to use low-inertia electric heating installations. Now there are several basic and constructive schemes of such installlations. However, in most sources there is little information about their technical and economic optimization. The task in this paper was to find the extremum of the objective function under given constraints.

Results. The restrictions take into account the technical requirements inherent in this technological process of heat treatment of milk. In order to compare, calculations were performed for variants with final values of the cost of the basic units of the installation and optimization of only the sections of electropasteurization and heat exchanger recovery. The above algorithm can be used without significant changes to optimize installations with direct heating or other types of milk heating.