DEVELOPMENT OF A LOW-PRODUCTIVITY EQUIPMENT FOR CONDENSATION AND PASTEURIZATION OF LIQUID AND VISCOUS FOOD PRODUCTS

This article presents the development of experimental low-productivity equipment for the condensation and pasteurization of liquid food products, aimed on the needs of small and medium-sized food industry enterprises. The relevance of creating compact and energy-efficient equipment for the processing of dairy raw materials and other liquid products is substantiated. The design of the equipment includes a capacitive evaporator with a heat exchange jacket, a vacuum system, a coolant preparation and circulation unit, an automated control unit and a condensation module. The use of a vacuum allows the process to be carried out at reduced pressure, which ensures a lower boiling point, minimizes nutrient loss and prevents thermal damage to the product. The basic principles of the device operation and the sequence of the technological process are presented. Automation of process control simplifies operation, reduces energy costs and increases the stability of the obtained results. The equipment provides efficient condensation by evaporating moisture at low pressure, which reduces energy costs, preserves the nutritional value of products, and improves ease of use. The development can be used in farms, craft workshops and small enterprises in the production of condensed milk, juices, extracts and other types of liquid food products.

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