Food processing industry: Pumps also have magical effects

Pumps are mostly used in industrial production, in fact, the pump in the food industry also has its no small role. After the farmer harvests, the food must be processed by the food industry to become the food in our mouth.Food processors and manufacturing plants are key components of the food industry.From the point of view, food processors are far from the farm and focus on one, Two kinds of food processing, but the large-scale food factory uses the finished ingredient to make the product, seldom restricts to a kind of food.Pump is an essential part of food manufacturing process, its basic function is to Fluid is transferred from one place to another.During the evolution of the pump, many types of pumps have been designed to meet different application needs.As many foods appear complicated in Newtonian mechanics, the food Industrial engineers must understand the performance and limitations of different types of pumps and pumps, and in the food industry the equipment used must meet local and / or international hygiene standards for the final stages of liquid handling. In general, these Standards require that equipment be cleaned in place (CIP) and sterilized in place (SIP). After the fluid has passed through the pumps, valves and fittings, the original State is not damaged, but in the initial stages of food processing, there is no such special hygiene requirements, we will briefly discuss some of the successful application of positive displacement rotor gear pump working principle when the gear is disengaged , Which creates an expansion cavity at the pump inlet where liquid is entrained by the rotating gear teeth and the liquid passes between the teeth through the pump.The crescent-shaped space separates the liquid into the suction port and the flow A sealed area between the outlet, the pump head is completely submerged. The meshing gear of the idler and the rotor form a sealed chamber to ensure volume adjustment. The teeth of the rotor and idler are fully meshed to form a Isometric seal chamber, the seal chamber forcibly forced out of the liquid from the outlet. Gear pump and centrifugal pump Comparison of rotor gear pump and centrifugal pump performance curve, we get the following conclusions: 1, the efficiency of centrifugal pumps Depending on the speed and the best efficiency point (BEP), the optimum efficiency point for a pump of a certain type exists in the form of a specific flow rate and pressure, but the efficiency of the gear pump hardly changes even if the flow rate changes. Out of the Smooth flow of non-pulsating flow 2. Centrifugal pump flow rate varies with pressure for any liquid; conversely, gear flow is constant regardless of outlet pressure, so if the system has different outlet pressures, Consider the use of gear pump .3, when the viscosity increases, the centrifugal pump efficiency began to decrease, power consumption increased; and gear pump in high viscosity conditions can still maintain high efficiency .Small power consumption so that the work (running) cost reduction. 4, the centrifugal pump requires external starting, and the gear pump is a self-priming pump, and usually the required low NPSH. Screw pump and internal gear pump comparison 1, the screw pump stator is made of synthetic rubber, Need to be replaced frequently, the cost of maintenance is high, while the gear of the internal gear pump is made of metal, the service life is longer.2, the screw pump can not work at very high temperature.The internal gear pump can be up to 300 ℃ 3, Compared with the internal gear pump, the screw pump can handle larger solid particles, and can work under higher pressure. Gear pump in the food hygiene industry in the field of chocolate Each chocolate manufacture The factory knows it wants It controls the temperature, time and composition, as these factors will affect the taste and texture of the finished product. Chocolate liquor is the basic ingredient in the manufacture of chocolate and chocolate chips. It is a crushed nib , The viscosity of which is related to the degree of baking of the cocoa beans before grinding and the moisture content of the nibs There are many types of machines for crushing cocoa nibs and the temperature during the grinding process depends on the type of grinding equipment used and the usual temperature range Is 100 to 200 ° F. In addition, the viscosity of chocolate liquor is temperature dependent: when cooled, the solution becomes solid and its viscosity varies from 10,000 to 35,000 SSU during processing Many different chocolate formulas contain A finely ground, solid mixture of cocoa, sugar, and dairy products that are uniformly suspended in cocoa butter or fat substitutes. After the WIKKON pump treatment, the chocolate liquor has a specific cocoa butter Ingredients, depending on the requirements of the finished product.When pumping chocolate liquor, it is recommended that the pressure of the pump should not be too high as this will cause more cocoa butter to be forced out.At 90 ° F the cocoa butter will Will solidify, but above this temperature, it will rapidly become thin to 50SSU. Due to its own characteristics, the chocolate solution is abrasive.For a specific chocolate processing, usually according to the wear, lubrication and other characteristics Custom Pumps Because of its shearing-sensitive properties, any liquid drawn into the pump will turn into solid particles.Wickens Pump America has successfully addressed these challenges: With a heavy duty internal gear pump with internal improvements, Make the liquid form a better recirculation, thus ensuring that the chocolate does not accumulate in the pump somewhere. Many processes in the food and beverage industry can be optimized using vacuum technology. In addition, in the food packaging process, the vacuum pump can be used to discharge air, can extend the storage time of food, and can remove odor. The salmon cleaner automatically removes the salmon's internal organs and takes only 3 seconds to process each fish, resulting in a very heavy handling workload. The resulting waste products, including salt water, fat, protein and residual fish, are removed by a gas ring blower located on the salmon cleaner side. For applications like the food industry described above, we also offer a specially designed air ring blower with a pigmented inner shell. The valve is fitted with a Nirosta spring and has other features. Mineral water gas Natural water Mineral water contains carbonated, mineral and iron. If air is exposed, the iron dissolved in the water is oxidized and the taste of the water is deteriorated. The water needs to be iron-removed at a pressure of about 50 mbar, but first a vacuum pump is used to remove the carbides in the water before it is introduced for the production of soda. Long-term exposure to salad oil and fat deodorant, will make salad oil and fat smell. The oxide must be removed before it can be further processed. This can be done by injecting steam, absorbing the odor and then using vacuum equipment to remove the steam. Tea and Condiments Sterilization Tea and condiments imported from the tropics are placed in containers and then loaded on board, often with pests, insects, fungi and bacteria that must be killed first if they need further processing by placing the container Place in a vacuum container and evacuate the air to achieve. The container is then filled with steam or germicidal gas. Sausage production In order to produce sausages, mixed meat is cut into small pieces, adding spices and additives. Evacuating the air during cutting and mixing prevents the mixed meat from being oxidized, which can affect the taste and appearance of the sausage. A vacuum was used to evacuate the air at a pressure of about 100 mbar. The pump used is insensitive to the meat and pellets extracted together.

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