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The reduction of vaporization of boiling water in the fruit canning process

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apirak sawadkit

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, jagapan gunha

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Department of Mechanical Engineering, Faculty of Engineering, Sripatum University

61 Phaholyothin Rd., Jatujak, Bangkok 10900 Tel : 02-5791111, Fax : 02-5611721 *E-mail: apirak@spu.ac.th

2

Department of lndustrial Engineering, Faculty of Engineering, Sripatum University

61 Phaholyothin Rd., Jatujak, Bangkok 10900 Tel : 02-5791111, Fax : 02-5611721 E-mail: worapoj@spu.ac.th

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‡Îµ­Îµ‡´ : „µ¦¦³Á®¥ / Á‡¦ºÉ°Š°‰nµÁºÊ° / Ÿ¨Å¤o„¦³žl°Š / ­¤—»¨

¡¨´ŠŠµœ / „µ¦ž¦³®¥´—Å°œÊε Abstract

This research aimed to study vapor saving measure by reducing the vaporization of boiling water used for sterilization in

fruit canning process in a pineapple-processed factory with an average productivity of 150,000 tons and 2,504 working hours per year. The study began with the energy analysis of the sterilizer machine which is a stainless rectangular tank, 1.62 meters wide, 7.32 meters long, and 0.34 meters high, using 1.0 bar saturated vapor pressure, averagely 80 kilograms per hour, and working at 36.43% performance. A vapor saving measures used was the reduction of heat transfer via the tank wall by coating the outer wall with nunsulate chemical. This measure provided 218 % return on investment within 0.5 year payback period. Another measure was the use of a round plastic ball made of polycarbonate floating over the surface to reduce the vaporization of boiling water through water surface. This measure provided 91.82% return on investment within 1.19 year payback period.

Both measures increased 44.41% machine performance and saved 17.95% vapor.

Keywords : vapouring / sterilizer machine / canned fruit / energy balance / steam conservation

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[2] °£·¦´„¬r ­ª´­—·Í„·‹ ¨³‡–³, 2548, "„µ¦ž¦³®¥´—Å°œÊεĜ

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pp 315-327

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