DEVELOPMENT AND ANALYSIS OF THE PARAMETRIC DIAGRAM OF THE EVAPORATION PROCESS
The main technological purpose of the evaporation process in food production is to provide a pre-evaporated solution at the expense of thermal energy, which is determined by the amount of the coolant used in the process - such as the amount of steam warming. In the article, the purpose of the work is to develop and analyze the parametric scheme of the evaporation process, conduct a mathematical analysis of the impact of incoming and outgoing parameters on determining the amount of heat carrier required. In the course of the work were considered: the main types of multihull evaporation (with direct, anti-precise and parallel power of the hulls), the design of the most common single-hull apparatus with basic elements (a warming chamber, boiler tubes, the central circulating tube, in which the process of heating and boiling of liquid, the separator where the foam and drops of liquid from the secondary vapor are separated). In the developed parametric scheme of the evaporation process, the outrageous, observable and manageable parameters of the process are considered, the main equations linking the input and output characteristics of the process are identified, the main task of management is revealed The process of evaporation is to provide the necessary amount of coolant (warming steam) to obtain a solution with a given concentration.