Scheme for automation and energy saving of the technological process for the production of functional beverages

Abstract

The modern development of the food industry is accompanied by an increasing use of automated process control systems. The widespread use of automated control systems is caused by a significant economic effect, which is achieved by ensuring the specified qualities of the products produced regardless of subjective factors, reducing the loss of valuable products, reducing the labor intensity of production processes, and increasing the culture of production. The article presents a scheme of automation and energy saving of the technological process of production of functional beverages based on direct-pressed grape juice with increased nutritional and biological value due to the inclusion of feijoa and blackberry extracts in their composition. Monitoring of the technological process was carried out using a multi-channel stand. The main parameters of monitoring were the consumption of basic and auxiliary products; the temperature of pasteurization and cooling of direct-pressed juice and extracts from fruit and berry raw materials; the level of pulp and product in the tanks. The obtained experimental data and developed technological methods allowed us to offer an effective energy-saving technology for the production of high-quality functional beverages in the conditions of energy-saving management of the production process. To implement the proposed technology, a hardware and technological scheme for the production of functional beverages has been developed. Process monitoring allows you to reduce energy consumption by up to 30% by using modern automation and control tools.

Water regeneration as an economical advantage of contemporary pasteurizing machines

“…The research and calculations of the energy cost decreasing were based on the materials, attached to the new pasteurizing machine, as an operator manual and other necessary for customer stuff. The basis of recuperation principle was tested on some brew plants in Russia [1,2,5].…”

“…Brief heating before filling 3. Complete pasteurization in a tunnel pasteurizer It is impossible to destroy all microorganisms by pasteurization even at high temperatures (below boiling point), while it is necessary to maintain a balance between the destruction of harmful microorganisms and the preservation of the rest, which determine the taste and useful properties of the product [3][4][5][6].…”