ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

RESEARCH ON THE OPERATION OF THE CAPACITIVE CRYSTALLIZER FOR FREEZING OUT OF LIQUID FOOD PRODUCTS

Abstract
The paper is devoted to research on the process of crystallization in the cryoconcentrator of capacitive type. Ex-periments on water separation freezing out have been carried out at different temperatures of a coolant and duration of the crystallization process. The dependence of the weight of the obtained ice on the time of the low-temperature pro-cessing is given. The change of ice layer thickness and temperature curves on a heat transfer surface of a crystallizer have been graphed. As a result of experimental studies the graphics reflecting the dependence of specific power con-sumption on time and thickness of a frozen ice layer were received. Based on the dependences obtained power effi-ciency modes of separation freezing out were defined.
Keywords
Cryoconcentrator, separation freezing out, crystallizer, water treatment, freezing.
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