Abstract
A device for pasteurizing milk by ohmic heating was designed, manufactured, and its efficiency was studied and tested. This device pasteurizes milk and consist of the following parts : raw milk tank made ofstainless steel double jacket of 25L capacity, feed pump , heat exchanger of 120 cm length and 1.25 cm diameter , heating tube made of Teflon of 36 cm length and 5cm diameter .and stainless steel electrodes that heat milk at three different voltage 220 ,110,80 V . These electrodes are organized in the tube in parallel way and the distance between them is 5.5cm. The device also included a holding tube of 4cm length and 1cm diameter to hold milk for 15sec. at 72°C ,It has an electric valve , delivery valve and manual valves. The results have shown the following:The perfect voltage for milk pasteurization by using ohmic heating is 80Vwhich gave milk of good quality , while 110,220Vgave milk of bad quality. The electric conductivity and trend are increased with the increase of temperature in the ohmic heating at 220,110,80V and decreased with the increase of temperature at 220V. The period of keeping milk in the device decreased with the increase of voltage in the ohmic heating which was less than HTST. Heating speed increased as applied potential difference increased and it was higher when using heating for all potential differences than conventional heating and HTST. Productivity amounted to ohmic heating device when 220, 110, 80V and conventional pasteurization rapid 25.2, 23.3, 23.3, 5 L /h respectively . Characterize ohmic heating on the V 80 as the highest coefficient of performance was 0.80, compared with 220 110, which was then the performance coefficient of 0.49, 0.76 respectively . Tested chemical , microbial and phosphatase test indicate the efficiency of pasteurization by ohmic heating .
Keywords
joule heating
milk pasteurization
ohmic heating
Abstract
ﺘم ﺘﺼﻤﻴم وﺘﺼﻨﻴﻊ ﺠﻬﺎز ﻟﺒﺴﺘرة اﻟﺤﻠﻴب ﺒﺎﻟﺘﺴﺨﻴن اﻷوﻤﻲ ود ارﺴﺔ ﻛﻔﺎءﺘﻪ . ﻴﻘوم ﻫذا اﻟﺠﻬﺎز ﺒﺒﺴﺘرة اﻟﺤﻠﻴب وﻴﺘﻛون ﻤن ﺨ ازن اﻟﺤﻠﻴب اﻟﺨﺎم اﻟﻤﺼﻨوع ﻤن اﻟﺤدﻴد اﻟﻤﻘﺎوم ﻟﻠﺼدأ ﺴﻌﺘﻪ 25L ﻤزدوج اﻟﺠد ارن و ﻤﻀﺨﺔ ﻤﺼﻨوﻋﺔ ﻤن اﻟﺒﻼﺴﺘﻴك ﻗدرﺘﻬﺎ 70W و ﻤﺒﺎدﻝ ﺤ ارري اﻨﺒوﺒﻲ ﻤﺼﻨوع ﻤن اﻟﺤدﻴد اﻟﻤﻘﺎوم ﻟﻠﺼدأ وأﻨﺒوب اﻟﺘﺴﺨﻴن اﻟﻤﺼﻨوع ﻤن اﻟﺘﻔﻠون اﻟﻤﻘﺎوم ﻟﻠﺤ اررة طوﻟﻪ
cm 36 وﻗطرﻩcm 5 ﻴﺘﻛون ﻤن أﻗطﺎب اﻟﺘﺴﺨﻴن اﻟﻤﺼﻨوﻋﺔ ﻤن اﻟﺤدﻴد اﻟﻤﻘﺎوم ﻟﻠﺼدأ اﻟﺘﻲ ﺘﻘوم ﺒﺘﺴﺨﻴن اﻟﺤﻠﻴب ﻋﻠﻰ
ﻓروق ﺠﻬد ﻤﺨﺘﻠﻔﺔ وﻫﻲV 220 و110 و80 وﺘﻛون ﻤرﺘﺒﺔ ﻓﻲ اﻷﻨﺒوب ﺒﺸﻛﻝ ﻤﺘواز واﻟﺒﻌد ﺒﻴن اﻷﻗطﺎب cm 5.5وأﻨﺒوب
°C 72 وﺼﻤﺎم ﻛﻬرﺒﺎﺌﻲ وﺼﻤﺎم ﻋدم اﻟرﺠوع وﺼﻤﺎﻤﺎت ﻴدوﻴﺔ .
sec. 15ﻋﻠﻰ درﺠﺔ ﺤ اررة
ﻤﺴك ﻟﺤﺠز اﻟﺤﻠﻴب ﻟﻤدة
وأظﻬرت اﻟﻨﺘﺎﺌﺞ إن ﻓرق اﻟﺠﻬد اﻟﻤﺜﺎﻟﻲ ﻟﺒﺴﺘرة اﻟﺤﻠﻴب ﺒﺎﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻫﻲ 80V ﺒﺎﻟﻤﻘﺎرﻨﺔ ﻤﻊ ﻓروق اﻟﺠﻬد اﻷﺨرى 220V
و110V اﻟﺘﻲ ﻻ ﺘﺼﻠﺢ ﻟﺒﺴﺘرة اﻟﺤﻠﻴب . وﻋدم ظﻬور اﻻﺴﻤ ارر ﻓﻲ اﻟﺤﻠﻴب اﻟﻤﺒﺴﺘر ﻋﻠﻰ 80V ﻤﻘﺎرﻨﺔ ﺒﺎﻟﺒﺴﺘرة ﻋﻨد 220V , 110 اﻟذي ﻛﺎن اﻻﺴﻤ ارر واﻀﺤﺎ ﻓﻲ اﻟﺤﻠﻴب وﺒﺎﻹﻀﺎﻓﺔ إﻟﻰ ظﻬور اﻟرواﺌﺢ ﻏﻴر اﻟﻤرﻏوب ﻓﻴﻬﺎ .ازداد اﻟﺘوﺼﻴﻝ اﻟﻛﻬرﺒﺎﺌﻲ
. V220
80 واﻨﺨﻔض ﻤﻊ زﻴﺎدة درﺠﺔ اﻟﺤ اررة ﻋﻨد
, V110
واﻟﺘﻴﺎر ﻤﻊ زﻴﺎدة درﺠﺔ اﻟﺤ اررة ﻓﻲ اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻋﻨد
اﻨﺨﻔض زﻤن اﻟﻤﻛوث ﻟﻠﺤﻠﻴب ﻓﻲ اﻟﺠﻬﺎز ﻤﻊ زﻴﺎدة ﻓرق اﻟﺠﻬد اﻟﻤطﺒق ﺒﺎﻟﺘﺴﺨﻴن اﻷوﻤﻲ وﻛﺎن اﻗﻝ ﻤن اﻟﺒﺴﺘرة اﻟﺘﻘﻠﻴدﻴﺔ اﻟﺴرﻴﻌﺔ .ﺴرﻋﺔ اﻟﺘﺴﺨﻴن ازدادت ﻤﻊ زﻴﺎدة ﻓرق اﻟﺠﻬد اﻟﻤطﺒق وﻛﺎﻨت ﻋﻨد اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻟﺠﻤﻴﻊ ﻓروق اﻟﺠﻬد اﻟﻤطﺒﻘﺔ
اﻋﻠﻰ ﻤن اﻟﺒﺴﺘرة اﻟﺘﻘﻠﻴدﻴﺔ اﻟﺴرﻴﻌﺔ . ﺒﻠﻐت اﻹﻨﺘﺎﺠﻴﺔ ﻟﺠﻬﺎز اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻋﻨد V220 , 110 , 80 ﺤواﻟﻲ L25.2̸hr ,
V80 ﺒﺎﻋﻠﻰ ﻤﻌﺎﻤﻝ اداء اذ ﻛﺎن
L5̸hr .ﺘﻤﻴز اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻋﻠﻰ
23.3 , 23.3 ﻋﻠﻰ اﻟﺘواﻟﻴوﻓﻲ اﻟﺒﺴﺘرة اﻟﺘﻘﻠﻴدﻴﺔﻛﺎﻨت
0.80 ﻤﻘﺎرﻨﺔ ﻤﻊ V 220 , 110 اﻟﺘﻲ ﺒﻠﻎ ﻋﻨدﻫﺎ ﻤﻌﺎﻤﻝ اﻻداء 0.49 , 0.76 ﻋﻠﻰ اﻟﺘواﻟﻲ أﺜﺒﺘت اﻻﺨﺘﺒﺎ ارت اﻟﻛﻴﻤﺎﺌﻴﺔ و
اﻟﻤﻴﻛروﺒﻴﺔ و اﺨﺘﺒﺎر إﻨزﻴم اﻟﻔوﺴﻔﺎﺘﻴز ﻛﻔﺎءة ﻋﻤﻠﻴﺔ اﻟﺒﺴﺘرة ﺒﺎﻟﺘﺴﺨﻴن اﻷوﻤﻲ
cm 36 وﻗطرﻩcm 5 ﻴﺘﻛون ﻤن أﻗطﺎب اﻟﺘﺴﺨﻴن اﻟﻤﺼﻨوﻋﺔ ﻤن اﻟﺤدﻴد اﻟﻤﻘﺎوم ﻟﻠﺼدأ اﻟﺘﻲ ﺘﻘوم ﺒﺘﺴﺨﻴن اﻟﺤﻠﻴب ﻋﻠﻰ
ﻓروق ﺠﻬد ﻤﺨﺘﻠﻔﺔ وﻫﻲV 220 و110 و80 وﺘﻛون ﻤرﺘﺒﺔ ﻓﻲ اﻷﻨﺒوب ﺒﺸﻛﻝ ﻤﺘواز واﻟﺒﻌد ﺒﻴن اﻷﻗطﺎب cm 5.5وأﻨﺒوب
°C 72 وﺼﻤﺎم ﻛﻬرﺒﺎﺌﻲ وﺼﻤﺎم ﻋدم اﻟرﺠوع وﺼﻤﺎﻤﺎت ﻴدوﻴﺔ .
sec. 15ﻋﻠﻰ درﺠﺔ ﺤ اررة
ﻤﺴك ﻟﺤﺠز اﻟﺤﻠﻴب ﻟﻤدة
وأظﻬرت اﻟﻨﺘﺎﺌﺞ إن ﻓرق اﻟﺠﻬد اﻟﻤﺜﺎﻟﻲ ﻟﺒﺴﺘرة اﻟﺤﻠﻴب ﺒﺎﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻫﻲ 80V ﺒﺎﻟﻤﻘﺎرﻨﺔ ﻤﻊ ﻓروق اﻟﺠﻬد اﻷﺨرى 220V
و110V اﻟﺘﻲ ﻻ ﺘﺼﻠﺢ ﻟﺒﺴﺘرة اﻟﺤﻠﻴب . وﻋدم ظﻬور اﻻﺴﻤ ارر ﻓﻲ اﻟﺤﻠﻴب اﻟﻤﺒﺴﺘر ﻋﻠﻰ 80V ﻤﻘﺎرﻨﺔ ﺒﺎﻟﺒﺴﺘرة ﻋﻨد 220V , 110 اﻟذي ﻛﺎن اﻻﺴﻤ ارر واﻀﺤﺎ ﻓﻲ اﻟﺤﻠﻴب وﺒﺎﻹﻀﺎﻓﺔ إﻟﻰ ظﻬور اﻟرواﺌﺢ ﻏﻴر اﻟﻤرﻏوب ﻓﻴﻬﺎ .ازداد اﻟﺘوﺼﻴﻝ اﻟﻛﻬرﺒﺎﺌﻲ
. V220
80 واﻨﺨﻔض ﻤﻊ زﻴﺎدة درﺠﺔ اﻟﺤ اررة ﻋﻨد
, V110
واﻟﺘﻴﺎر ﻤﻊ زﻴﺎدة درﺠﺔ اﻟﺤ اررة ﻓﻲ اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻋﻨد
اﻨﺨﻔض زﻤن اﻟﻤﻛوث ﻟﻠﺤﻠﻴب ﻓﻲ اﻟﺠﻬﺎز ﻤﻊ زﻴﺎدة ﻓرق اﻟﺠﻬد اﻟﻤطﺒق ﺒﺎﻟﺘﺴﺨﻴن اﻷوﻤﻲ وﻛﺎن اﻗﻝ ﻤن اﻟﺒﺴﺘرة اﻟﺘﻘﻠﻴدﻴﺔ اﻟﺴرﻴﻌﺔ .ﺴرﻋﺔ اﻟﺘﺴﺨﻴن ازدادت ﻤﻊ زﻴﺎدة ﻓرق اﻟﺠﻬد اﻟﻤطﺒق وﻛﺎﻨت ﻋﻨد اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻟﺠﻤﻴﻊ ﻓروق اﻟﺠﻬد اﻟﻤطﺒﻘﺔ
اﻋﻠﻰ ﻤن اﻟﺒﺴﺘرة اﻟﺘﻘﻠﻴدﻴﺔ اﻟﺴرﻴﻌﺔ . ﺒﻠﻐت اﻹﻨﺘﺎﺠﻴﺔ ﻟﺠﻬﺎز اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻋﻨد V220 , 110 , 80 ﺤواﻟﻲ L25.2̸hr ,
V80 ﺒﺎﻋﻠﻰ ﻤﻌﺎﻤﻝ اداء اذ ﻛﺎن
L5̸hr .ﺘﻤﻴز اﻟﺘﺴﺨﻴن اﻷوﻤﻲ ﻋﻠﻰ
23.3 , 23.3 ﻋﻠﻰ اﻟﺘواﻟﻴوﻓﻲ اﻟﺒﺴﺘرة اﻟﺘﻘﻠﻴدﻴﺔﻛﺎﻨت
0.80 ﻤﻘﺎرﻨﺔ ﻤﻊ V 220 , 110 اﻟﺘﻲ ﺒﻠﻎ ﻋﻨدﻫﺎ ﻤﻌﺎﻤﻝ اﻻداء 0.49 , 0.76 ﻋﻠﻰ اﻟﺘواﻟﻲ أﺜﺒﺘت اﻻﺨﺘﺒﺎ ارت اﻟﻛﻴﻤﺎﺌﻴﺔ و
اﻟﻤﻴﻛروﺒﻴﺔ و اﺨﺘﺒﺎر إﻨزﻴم اﻟﻔوﺴﻔﺎﺘﻴز ﻛﻔﺎءة ﻋﻤﻠﻴﺔ اﻟﺒﺴﺘرة ﺒﺎﻟﺘﺴﺨﻴن اﻷوﻤﻲ
Keywords
اﻟﺴﺨﻴن اﻻوﻤﻲ، ﺒﺴﺘرة اﻟﺤﻠﻴب، اﻟﺘﺴﺨﻴن اﻟﺠوﻟﻲ