啤酒巴氏灭菌过程的传热分析

本文将啤酒的巴氏灭菌过程作为由十一个换热区段组成的换热器网络进行传热分析,针对网络连接特征将过程分解为相互联系的四个加热冷却循环和三个加热循环。对于不同循环分别建立了传热分析数学模型,并将区段间联系作为约束条件对循环进行了编程求解。计算结果反映了灭菌过程啤酒的温度变化状况,将其与实测生产过程数据相比较,两者吻合。说明本文建立的数学模型及计算方法正确,可作为调节和控制生产过程的科学依据。

HEAT TRANSFER ANALYSIS OF THE BEER PASTEURIZATION PROCESS

This paper models the beer pasteurization process as a heat exchanger network, which is composed of eleven heat transfer zones. According to the relationships among these zones, the network can be treated as four heating and cooling cycles, three simple heating cycles. To different cycle, different heat transfer modei was bulit and calculated by the program we made, while the relationship among these zones were applied in the program. The calculated results showed the temperature state was reasonable to the real physics phenomina and were consistent with the measured data. That can be concluded that the mathematic modei of the the beer pasteurization process and the calculation method of the modei were both correct that can be used as the basis of the adiustment and control in the product process.