The Heat Pump Application to the Food Concentration

열 펌프의 식품 농축에의 이용 연구

  • 박노현 (농수산물유통공사 종합식품연구원) ;
  • 김병삼 (농수산물유통공사 종합식품연구원) ;
  • 강통삼 (농수산물유통공사 종합식품연구원) ;
  • 신동화 (농수산물유통공사 종합식품연구원)
  • Published : 1987.12.01


The performance and applicability to food concentration of heat pump were investigated. During heating the water of spa from $43^{\circ}C$ to $51^{\circ}C$, COP's of heat pump (R-12, 150 HP) were 4.03 at heating part and 3.5 at cooling part. And, the efficiency of compressor (${\alpha}$) was 0.477 While the city water was heated to $39^{\circ}C$ by heat pump (R-22, 10 HP), its COP's were 3.0 at heating part and 1.87 at cooling part. During concentrations sucrose solution by centrifugal evaporator (ALFA-LAVAL CO, CTIB) with heat pump, heat capacity for condensating water vapor was required greater 15% than the latent heat for concentrating and then the overall heat transfer coefficient was $1196\;Kcal/m^{2}.\;h.\;^{\circ}C$. When low temperature concentration ($30-35^{\circ}C$, 28-40 Torr) of garlic extract was carried out by the water of $60^{\circ}C$ and $15^{\circ}C$ adjusted by heat pump, the ratio of heat capacity for concentrating vs. that for condensating of water vapor was 0.961.