Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 1
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- Pages.83-89
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- 1984
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- 0367-6293(pISSN)
Design and Fabrication of a Pilot Scale Continuous Kimchi Pasteurizer
Pilot Scale 연속식(連速式) 김치순간살균(瞬間殺菌) 장치(裝置)의 설계(設計) 및 제작(製作)
- Kim, Kong-Hwan (Department of Food Science and Technology, College of Agriculture, Seoul National University) ;
- Gil, Gwang-Hoon (Department of Food Science and Technology, College of Agriculture, Seoul National University) ;
- Chun, Jae-Kun (Department of Food Science and Technology, College of Agriculture, Seoul National University)
- Published : 1984.03.30
Abstract
In order to study the feasibility of industrial application of Kimchi juice separation-pasteurization method, a pilot scale Kimchi pasteurizer was designed and fabricated. The apparatus consisted of five sections: Kimchi juice separation-mixing, holding, precooling and cooling sections. Stainless steel pipelengths required for the heat exchanging sections were determined based on an equation,
김치로부터 김치액(液)만을 분리(分離)하여 가열살균(加熱殺菌)한후 고형물(固形物)과 재혼합(再混合)하는 살균방식(殺菌方式)을 공업적(工業的) 김치생산(生産)에 적용(適用)시키기위해 pilot scale 연속식(連速式) 살균장치(殺菌裝置)를 설계(設計) 제작(製作)하여 설계기준(設計基準) 및 제작방법(製作方法)을 제시(提示)하였고 장치(裝置)의 열수지분석(熱收支分析)을 통해 장치(裝置)의 적정설계(適正設計) 및 제작(製作) 여부(與否)를 검토(檢討)하였다. 살균장치(殺菌裝置)는 김치액분리(液分離) 혼합부(混合部), 여열부(予熱部), 살균부(殺菌部), 여냉부(予冷部) 및 냉각부(冷却部)의 5개부(個部)로 구성(構成)하였다. 살균장치내(殺菌裝置內) 열교환부(熱交換部)의 소요관(所要菅)길이는 김치액(液)의 유속(流速) 5 kg/min, 총괄열전달계수(總括熱傳達係數)
Keywords