Steam Consumption Analysis on The Venting Process in Direct Steam Retort

SASITHORN, PAYAKTHONG and TEERACHART, PORNPIBUL (2018) Steam Consumption Analysis on The Venting Process in Direct Steam Retort. In: Eighth International Conference On Advances in Mechanical, Aeronautical and Production Techniques - MAPT 2018, 03-04 February, 2018, Kuala Lumpur, Malaysia.

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Abstract

Presently, the steam consumption usage of the retort was unable to be found, since the equipment used in sterilization were those that used steam as a medium to provide heat. When high temperature steam is needed, the pressure of the steam becomes high as well. Thus, when sterilizing, pressure must also be maintained in addition to temperature, since high pressures can result in damage to the product, and temperatures can rise above the standard. Thus, some of the steam must be released throughout the process, and in the first parts of the sterilization, air must also be vented from the machine by opening the vent pipe. Since the inside of the retort contains steam and air mixed together, some steam is also released after the vent pipe has been opened. Thus, one can’t measure the true amount of steam, resulting in the production of steam of excess pressure and amount than needed to support the steam needed for sterilization. This study will study the process of sterilization of canned coconuts and coffee. The period of venting is a very important period, since any leftover air in the retort can create a cool point, and it’s also important to the temperature. Thus, this period is one that uses the most steam. This thesis aims to present a thermodynamics model for sterilization with the use of a direct steam retort in order to find the true rate of steam usage for this type of retort, since the period of venting in both types of the product tends to increase temperature and have similar product volumes for each sterilization cycle. Following an analysis from the model, it was discovered that the rate of steam usage for both coconut water and coffee have similar values, where the rate of steam usage was 0.237 kg/s for coconut water and 0.238 kg/s for coffee. After a comparison between the temperature obtained from the model compared to the measured value during the air expulsion period, it was discovered that both products have similar tendencies to increase temperature compared to the temperature obtained from measurement, with percentage error values between 0.5-1.8 %.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Sterilization, Retort,Venting Process and Cool point
Depositing User: Mr. John Steve
Date Deposited: 08 Mar 2019 14:56
Last Modified: 08 Mar 2019 14:56
URI: http://publications.theired.org/id/eprint/211

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