Homogenizer A1-OGM

Contents

Introduction

1. Basic Information on Homogenization Process and Its Implementation

2. Homogenizer Design and Operation Descriptions

3. Calculation of main parameters of homogenizer

4. Determination of pump unit design parameters and calculation of power per drive

5. Auxiliary equipment selection and calculations

6. Calculation of the drive

Conclusion

Application

Literature

Introduction

The dairy industry (including oil-producing) in 2003 totaled 3200 dairy processing enterprises, including large and medium-sized ones - 1,151 (with a design capacity of more than 50 tons per day).

The structure of the industry was focused on small enterprises of the district scale. Every fifth enterprise of the food and processing industry in Russia belongs to dairy (on average, there are about 10 enterprises per subject of the federation).

The capacity of dairy enterprises currently allows you to process a large amount of milk - more than 250,000 tons per day and produce animal oil of 3317 tons per shift, rennet cheese of 672 tons, whole dairy industry - 33,556 tons, dry dairy products - 227 tons. At the same time, about 17 mils were processed in 2003. tons of milk, that is, not many more than 20% of the possible. The level of capacity utilization is: 37% for the production of whole milk products, 27% for animal oil, 59% for rennet cheese, 44% for dry whole milk, 37% for SOM, ZCM and dry whey, 53% for dairy preserves.

A particularly difficult situation in the dairy products market has developed in the production and sale of animal oil. In 2003, its production amounted to 278 thousand tons, which is 1/3 of the volume produced in 1880. At the same time, the import of animal oil increased sharply, which is up to 1/3 of the market volume. In 2003, as a result of the application of protective measures, imports were slightly reduced, however, in recent years, Russian manufacturers in order to reduce the cost of their products began to increasingly produce animal products instead of animal oil. The consumer, faced with a sharp deterioration in the quality of the product of one enterprise, ceases to trust all Russian enterprises of the manufacturer of this product. In this regard, the Dairy Union can play a large role, ensuring quality control and compliance with standards for all products produced by domestic enterprises.

One of the main tasks facing the food industry and food engineering is the creation of highly efficient technological equipment, which, based on the use of advanced technology, significantly increases labor productivity, reduces the negative impact on the environment and contributes to the saving of raw materials, fuel and energy and material resources.

The task of this course work is to study the design of food industry devices and processes taking place in them, as well as to review the devices, relevant topics, analyze them, identify advantages and disadvantages, develop more modern structures and process devices.

Conclusion

Having worked on the development of a milk homogenizer, I studied the designs of the food industry apparatus and the processes taking place in them, also conducted a review of the apparatus of the relevant topics, their analysis revealed the advantage and disadvantages based on the calculated search. As a result of technological calculations, I developed a homogenizer whose characteristic is: capacity 1.9 m3/h, homogenization pressure 20 mPa, product inlet temperature 6080 0C, plunger number 3, plunger stroke 40mm, number of homogenization stages 2; product supply pressure is 0.660.1 mPa; installed power - 15 kW; overall dimensions: 1430 + 1110x1640; weight 1600 kg.

Valve dimensions: hkm = 0.001 m; dkm = 0.0084 m.

The fluid velocity in the valve slot is 197 m/s; spring tightening force at homogenization pressure of 20 mPa is 4000 Pa∙m2, plunger diameter is 40 mm.

Based on calculations, the homogenizer meets technological, technical, economic and other requirements.