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KMID : 0380619870190060486
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 6 p.486 ~ p.491
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The Heat Pump Application to the Food Concentration
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신동화/Shin, Dong Hwa
김병삼/강통삼/박노현/Kim, Byeong Sam/Kang, Tong Sam/Park, Noh Hyun
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Abstract
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The performance and applicability to food concentration of heat pump were investigated. During heating the water of spa from 43℃ to 51℃, COP´s of heat pump (R-12, 150 HP) were 4.03 at heating part and 3.5 at cooling part. And, the efficiency of compressor (α) was 0.477. While the city water was heated to 39℃ by heat pump (R-22, 10 HP), its COP´s were 3.0 at heating part and 1.87 at cooling part. During concentrationg sucrose solution by centrifugal evaporator (ALFA-LAVAL CO, CTIB) with heat pump, heat capacity for condensating water vapor was required greater 15% than the latent heat for concentrating and then the overall heat transfer coefficient was 1196 Kcal/㎡.h.℃. When low temperature concentration (30-35℃, 28-40 Torr) of garlic extract was carried out by the water of 60℃ and 15℃ adjusted by heat pump, the ratio of heat capacity for concentrating vs. that for condensating of water vapor was 0.961.
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