Common Failures Of Candied Fruit Vacuum Concentration Equipment
Cooking Mixer News /
07/27/2020
Common failures of candied fruit vacuum concentration equipment
Due to the changes of operating conditions, usage methods and other factors, the vacuum equipment of candied fruit often cannot operate normally, and even the concentration process is interrupted. Therefore, the fault of the concentration equipment should be correctly judged according to the structural characteristics and work flow of the vacuum boiler.
1. The vacuum is too low
If the vacuum of the vacuum cooking pot is too low, the boiling point of the concentrated liquid and the temperature of the secondary steam will increase, thereby reducing the effective temperature difference between the heating steam and the concentrated liquid, which reduces the heat transfer and slows down the steam evaporation speed. , And increase the heating temperature of the material liquid, which affects the preservation of the effective ingredients. The vacuum of the vacuum cooking pot is too low, in addition to affecting the quality of concentration, it also reduces the production capacity of the equipment.
The reasons for the low vacuum are as follows:
(1) Leakage of vacuum cooking pot equipment
Leakage of various connecting parts, air infiltration, and air infiltration add extra burden to the vacuum cooking pot equipment, and even make it impossible to vacuum.
(2) Insufficient cooling water
Except for the reasons of pump equipment, insufficient cooling water is mainly caused by pipeline blockage and valve damage. Insufficient cooling water makes the secondary steam unable to condense in time, which seriously affects the operation of vacuum boiler equipment, especially when using hydraulic ejector to generate vacuum, due to insufficient water volume, normal jet velocity cannot be formed, which greatly reduces the vacuum degree of vacuum boiler equipment.
(3) The cooling water temperature is too high
The inlet temperature of the cooling water is too high, and the large amount of secondary steam produced by the concentration heating cannot be condensed in time, and the vacuum degree of the concentration equipment is rapidly reduced. This is particularly evident in concentrating equipment that uses a hydraulic ejector as a condensing equipment. Due to defects in the installation and design of the vacuum boiler equipment, the water from the hydraulic ejector is used directly without cooling, which promotes the rapid rise of the cooling water temperature, which is also one of the reasons for the decrease in vacuum.
(4) The heating steam pressure is too high
The excessively high heating steam pressure makes the evaporation rate of the concentrating equipment increase rapidly, and a large amount of secondary steam is generated, which increases the load of the cooling equipment and gradually reduces the vacuum degree. The reduction of the degree of vacuum increases the evaporation temperature of the material, which will affect the quality of the vacuum cooking pot and the production capacity of the equipment.
(5) Vacuum equipment failure
Failure of the vacuum pump used for concentration production will cause the pumping rate to drop. The blockage of the nozzle of the hydraulic ejector used for the concentration equipment will cause the flow rate of the cooling water to drop, affect the cooling water jet at the outlet, and make the vacuum degree of the vacuum pot equipment unable to meet the process requirements.
2. The vacuum is too high
The reasons for the high vacuum of the vacuum pan are as follows:
(1) The cooling water temperature is too low
If the inlet temperature of the cooling water of the low concentration equipment is too low, the vacuum of the vacuum cooking pot equipment will be too high. Although the high vacuum increases the effective temperature difference between the heating steam and the boiling point of the material, it is beneficial to the vacuum cooking pot to increase the heat transfer and accelerate the evaporation rate, but because the latent heat of vaporization of the secondary steam increases with the increase in vacuum, it increases Consumption of heating steam.
(2) The heating steam pressure is too low or the amount of steam is insufficient
If the pressure used to heat the steam in the vacuum cooking pot is too low or the steam volume is insufficient, the evaporation rate will be greatly reduced.
(3) Failure of separation chamber
In the thickening equipment using the steam-water separator, the blockage of the steam-water separator or the improper selection of the steam-water separator will cause the condensate water to drain unsmoothly and cause serious water accumulation in the heater. In addition, if the quality of the heating steam is poor, or the steam pipe is not well insulated in cold weather, it will cause serious water accumulation in the heater, which will make heat transfer difficult and cause the vacuum of the vacuum cooking pot to be too high.
(4) Heater failure
Severe coking on the surface of the heater reduces the heat transfer coefficient of the heating surface, reduces the evaporation rate and makes the vacuum in the concentration pot exceed the standard.
3. The cooling water is poured into the concentration equipment
The reasons for the cooling water backflow are as follows:
(1) The equipment suddenly stops running
Sudden power failure will make the vacuum in the vacuum cooking pot higher than the vacuum equipment. In this case, if the steam valve is not closed in time, the vacuum in the pot will be destroyed, and the cooling water in the vacuum cooking pot equipment will be poured into the concentration equipment.
(2) Operation error
The operation is not performed in the normal order. For example, when the vacuum boiler equipment is shut down, the vacuum equipment is turned off first, and then the vacuum in the boiler is broken, so that the vacuum in the boiler is instantaneously higher than the vacuum equipment, and the cooling water will be poured back.
(3) vacuum cooking pot equipment failure
Sudden failure of the vacuum equipment will make the pumping rate of the vacuum system drop sharply. In this case, if measures are not taken to destroy the vacuum in the pot in time, the cooling water will be poured back.
4. Coking on the heater surface
The causes of coking on the heater surface are as follows
(1) The feed volume is too small or the steam temperature and pressure are too high
When the material is fed, the amount of material in the concentration equipment is too small, and the heating surface is not fully immersed in the material, and the steam valve is opened, which will expose the heating surface and cause coking. When the supply is interrupted during operation, the heating steam pressure, temperature suddenly rises during the production process, or the operating conditions suddenly change, it may cause serious coking of the heating surface.
(2) Improper operation
Do not operate in the order of parking. The vacuum is broken without first closing the heating steam valve when parking, causing the material level to drop, causing the heating surface to be exposed and coking.
5. Running material
The reasons for material running are as follows:
(1) Too much feed
When starting the vacuum cooking pot operation, too much material is fed at a time, which makes the material liquid level in the separator too high, which causes the difficulty of air compressor operation and causes the material to run out. In normal operation, the feed volume is greater than the sum of the discharge volume and the evaporated moisture, which will cause the material liquid level in the separator to be too high and cause the material to run out.
(2) High vacuum
In actual operation, the vacuum is too high or the vacuum degree rises suddenly, which will cause the material to run out.
(3) Leakage of vacuum cooking pot equipment
During intermittent operation, the bottom of the vacuum boiler equipment or the bottom of the rising (falling) membrane concentration equipment leaks, causing the material to jump seriously and overflow.
(4) Discharge interruption
Sudden interruption of continuous vacuum cooking pot equipment discharge will cause the liquid level of the material to rise and cause the material to run out.
For more products, please click:https://www.firemixer.com/vacuum-cooking-pot.html
Due to the changes of operating conditions, usage methods and other factors, the vacuum equipment of candied fruit often cannot operate normally, and even the concentration process is interrupted. Therefore, the fault of the concentration equipment should be correctly judged according to the structural characteristics and work flow of the vacuum boiler.
1. The vacuum is too low
If the vacuum of the vacuum cooking pot is too low, the boiling point of the concentrated liquid and the temperature of the secondary steam will increase, thereby reducing the effective temperature difference between the heating steam and the concentrated liquid, which reduces the heat transfer and slows down the steam evaporation speed. , And increase the heating temperature of the material liquid, which affects the preservation of the effective ingredients. The vacuum of the vacuum cooking pot is too low, in addition to affecting the quality of concentration, it also reduces the production capacity of the equipment.
The reasons for the low vacuum are as follows:
(1) Leakage of vacuum cooking pot equipment
Leakage of various connecting parts, air infiltration, and air infiltration add extra burden to the vacuum cooking pot equipment, and even make it impossible to vacuum.
(2) Insufficient cooling water
Except for the reasons of pump equipment, insufficient cooling water is mainly caused by pipeline blockage and valve damage. Insufficient cooling water makes the secondary steam unable to condense in time, which seriously affects the operation of vacuum boiler equipment, especially when using hydraulic ejector to generate vacuum, due to insufficient water volume, normal jet velocity cannot be formed, which greatly reduces the vacuum degree of vacuum boiler equipment.
(3) The cooling water temperature is too high
The inlet temperature of the cooling water is too high, and the large amount of secondary steam produced by the concentration heating cannot be condensed in time, and the vacuum degree of the concentration equipment is rapidly reduced. This is particularly evident in concentrating equipment that uses a hydraulic ejector as a condensing equipment. Due to defects in the installation and design of the vacuum boiler equipment, the water from the hydraulic ejector is used directly without cooling, which promotes the rapid rise of the cooling water temperature, which is also one of the reasons for the decrease in vacuum.
(4) The heating steam pressure is too high
The excessively high heating steam pressure makes the evaporation rate of the concentrating equipment increase rapidly, and a large amount of secondary steam is generated, which increases the load of the cooling equipment and gradually reduces the vacuum degree. The reduction of the degree of vacuum increases the evaporation temperature of the material, which will affect the quality of the vacuum cooking pot and the production capacity of the equipment.
(5) Vacuum equipment failure
Failure of the vacuum pump used for concentration production will cause the pumping rate to drop. The blockage of the nozzle of the hydraulic ejector used for the concentration equipment will cause the flow rate of the cooling water to drop, affect the cooling water jet at the outlet, and make the vacuum degree of the vacuum pot equipment unable to meet the process requirements.
2. The vacuum is too high
The reasons for the high vacuum of the vacuum pan are as follows:
(1) The cooling water temperature is too low
If the inlet temperature of the cooling water of the low concentration equipment is too low, the vacuum of the vacuum cooking pot equipment will be too high. Although the high vacuum increases the effective temperature difference between the heating steam and the boiling point of the material, it is beneficial to the vacuum cooking pot to increase the heat transfer and accelerate the evaporation rate, but because the latent heat of vaporization of the secondary steam increases with the increase in vacuum, it increases Consumption of heating steam.
(2) The heating steam pressure is too low or the amount of steam is insufficient
If the pressure used to heat the steam in the vacuum cooking pot is too low or the steam volume is insufficient, the evaporation rate will be greatly reduced.
(3) Failure of separation chamber
In the thickening equipment using the steam-water separator, the blockage of the steam-water separator or the improper selection of the steam-water separator will cause the condensate water to drain unsmoothly and cause serious water accumulation in the heater. In addition, if the quality of the heating steam is poor, or the steam pipe is not well insulated in cold weather, it will cause serious water accumulation in the heater, which will make heat transfer difficult and cause the vacuum of the vacuum cooking pot to be too high.
(4) Heater failure
Severe coking on the surface of the heater reduces the heat transfer coefficient of the heating surface, reduces the evaporation rate and makes the vacuum in the concentration pot exceed the standard.
3. The cooling water is poured into the concentration equipment
The reasons for the cooling water backflow are as follows:
(1) The equipment suddenly stops running
Sudden power failure will make the vacuum in the vacuum cooking pot higher than the vacuum equipment. In this case, if the steam valve is not closed in time, the vacuum in the pot will be destroyed, and the cooling water in the vacuum cooking pot equipment will be poured into the concentration equipment.
(2) Operation error
The operation is not performed in the normal order. For example, when the vacuum boiler equipment is shut down, the vacuum equipment is turned off first, and then the vacuum in the boiler is broken, so that the vacuum in the boiler is instantaneously higher than the vacuum equipment, and the cooling water will be poured back.
(3) vacuum cooking pot equipment failure
Sudden failure of the vacuum equipment will make the pumping rate of the vacuum system drop sharply. In this case, if measures are not taken to destroy the vacuum in the pot in time, the cooling water will be poured back.
4. Coking on the heater surface
The causes of coking on the heater surface are as follows
(1) The feed volume is too small or the steam temperature and pressure are too high
When the material is fed, the amount of material in the concentration equipment is too small, and the heating surface is not fully immersed in the material, and the steam valve is opened, which will expose the heating surface and cause coking. When the supply is interrupted during operation, the heating steam pressure, temperature suddenly rises during the production process, or the operating conditions suddenly change, it may cause serious coking of the heating surface.
(2) Improper operation
Do not operate in the order of parking. The vacuum is broken without first closing the heating steam valve when parking, causing the material level to drop, causing the heating surface to be exposed and coking.
5. Running material
The reasons for material running are as follows:
(1) Too much feed
When starting the vacuum cooking pot operation, too much material is fed at a time, which makes the material liquid level in the separator too high, which causes the difficulty of air compressor operation and causes the material to run out. In normal operation, the feed volume is greater than the sum of the discharge volume and the evaporated moisture, which will cause the material liquid level in the separator to be too high and cause the material to run out.
(2) High vacuum
In actual operation, the vacuum is too high or the vacuum degree rises suddenly, which will cause the material to run out.
(3) Leakage of vacuum cooking pot equipment
During intermittent operation, the bottom of the vacuum boiler equipment or the bottom of the rising (falling) membrane concentration equipment leaks, causing the material to jump seriously and overflow.
(4) Discharge interruption
Sudden interruption of continuous vacuum cooking pot equipment discharge will cause the liquid level of the material to rise and cause the material to run out.
For more products, please click:https://www.firemixer.com/vacuum-cooking-pot.html
