Akademik Məlumat İdarəetmə Sistemi
Eastern-European Journal of Enterprise Technologies, vol.2, no.11(134), pp.16-25, 2025 (Scopus)
The object of study is the milk pasteurization by way of improving construction parameters. Main target experimental substantiation of the design and technological parameters of an improved heater based on the use of an induction heater and conducting production tests of an experimental pasteurizer, evaluating its performance and quality indicators. This study is in the nature of a search for a method to preserve the milk quality. The study consists of the direction of improving the flow-through and parallel-cumulative induction pasteurizer, the design of the continuous-acting induction milk pasteurizer, the substantiated mathematical dependences of the interrelationships of its effective design and operating parameters, as well as the method of technical parameter reporting and evaluation of the effect of the improved experimental pasteurizer on the basic milk properties. The bactericidal phase before and after milk pasteurization in an experimental heater is as follows: for fresh milk (t=300 °C), the duration of the bactericidal phase is 2 hours, with self-cooling of fresh milk from 370 °C to 200 °C, the duration of the bactericidal phase is 3 hours, and when cooling milk to 8...100 °C – 8 hours. For pasteurized milk (t=300 °C), the duration of the bactericidal phase is 17 hours, and when the milk is cooled to 8–100 °C, the duration of the bactericidal phase is 30 hours. The proposed induction pasteurizer ensures efficient milk pasteurization produced on dairy farms, ensuring the possibility of direct delivery of the product to a retail chain or delivery to a processing plant without damage, which provides economic benefits to the farm. The proposed induction pasteurization unit is recommended for use not only in small and medium-sized farms, but also in centralized district milk collection points