Affiliation
a Kemerovo State University
b Kemerovo Institute of Food Science and Technology(University)
Copyright ©Korotkiy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
Water is the main raw material in food production. Its structure has a huge impact on quality characteristics and technological properties of the products: transparency, taste, stability, safety, bioavailability etc. Our time is characterized by a high degree of environmental pollution, including the sources of natural water used in production. One can find a huge range of natural and man-made contaminants in natural water. Sewage treatment plants and water treatment plants for organic ingredients serve as a barrier, but this relative barrier has no perfect result. It should be noted that during water purification, the formation of additional toxicants having negative effect on water used is possible. The work is devoted to the research on water purification by means of separation freezing using a capacitive crystallizer. The results of water separation freezing experiments at different temperatures and crystallization process duration are presented. The dependence of the ice quantity on the process duration and crystallization temperature has been established. The graphs of the ice thickness as well as temperature curves for the heat transfer surface of the crystallizer have been obtained. As a result of experimental studies the graphs showing the dependence of the energy on the process duration and ice thickness have been obtained. The effect of the rate of ice formation on water quality parameters (color, solids content, total hardness, oxidation, the content of chloride and fluoride) has been studied. Based on these dependencies energy-efficient modes of separation freezing enabling us to get high quality water have been determined.
Keywords
Separation freezing,
crystallizer,
water purification
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